Instructions

• Preheat your oven to 350°F (175°C).
• Steam or blanch broccoli florets until tender-crisp. Drain well to avoid watery casserole.
• Melt butter in a medium saucepan over medium heat. Add diced onion and cook until translucent and fragrant.
  3 tablespoons Butter, 1 small Onion
• Stir in flour, garlic powder, black pepper, dry mustard powder, and paprika. Cook the roux for 1 to 2 minutes until thickened.
  3 tablespoons All-purpose flour, 1 teaspoon Garlic powder, 1 teaspoon Black pepper, 0.5 teaspoon Dry mustard powder, 0.5 teaspoon Paprika
• Gradually whisk in milk, stirring until sauce smooths out and thickens but remains creamy.
  2 cups Milk
• In a large bowl, mix cooked rice, steamed broccoli, and the creamy sauce until well combined.
  2 cups Cooked white rice
• Transfer mixture to a greased casserole dish and spread evenly. Top with half the shredded cheddar cheese, reserving the rest.
  2 cups Sharp cheddar cheese
• Bake uncovered for 25 to 30 minutes until bubbly and cheese turns lightly browned.
• Remove from oven and let cool for 5 minutes to set before serving.
• Optionally, sprinkle the remaining shredded cheddar cheese on top just before serving for extra cheese flavor.
  2 cups Sharp cheddar cheese