Easy Made Boiled Broccoli and Cheese Casserole

Begin by washing the broccoli florets thoroughly, under cold running water to remove any dirt. Bring a large pot of water to a boil, adding a generous pinch of salt. Add the broccoli florets to the boiling water and cook for 3-4 minutes until they are bright green and slightly tender but firm. Drain the broccoli in a colander and immediately transfer them to a bowl of ice water to stop the cooking process and retain their vibrant color. Let them sit for a few minutes, then drain again and pat dry with a clean kitchen towel.

Peel the garlic cloves and mince them finely using a garlic press or knife. Heat a small skillet over medium heat and add a teaspoon of butter. Once melted, sauté the garlic for 1-2 minutes until fragrant but not browned. Remove from heat and let it cool slightly.

Combine the shredded cheddar cheese, grated parmesan cheese, mayonnaise, sautéed garlic and red pepper flakes. Mix thoroughly with a spatula until the ingredients are evenly combined and form a creamy mixture. Add salt and pepper to taste, keeping in mind the saltiness of the cheeses.

Preheat your oven to 180°C (350°F). Grease a medium-sized casserole dish generously with butter to prevent sticking. Spread the blanched broccoli evenly in the dish, the florets are arranged in a single layer. Spoon the cheese mixture over the broccoli, spreading it gently to cover the florets without crushing them. The cheese mixture seeps into the gaps for even flavor distribution.

Place the casserole dish in the (preheated) oven and bake for 20-25 minutes or until the cheese topping is bubbling and lightly golden around the edges. If you prefer a deeper golden crust, switch to broil mode for 2-3 minutes, but watch closely to avoid burning.

Carefully remove the casserole from the oven using oven mitts. Let it rest for 5 minutes to set before serving. Scoop portions onto plates or bowls and garnish with a sprinkle of parmesan or a pinch of red pepper flakes if desired. Serve hot as a main or side dish.

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