Ingredients:

  • 2 cups Long-grain white rice, par-cooked
  • 1 lb Fresh broccoli florets, cut into bite-sized pieces
  • 1 small Yellow onion, finely diced
  • 2 cloves Garlic, minced
  • 4 tbsp Unsalted butter
  • 1/4 cup All-purpose flour
  • 2 cups Whole milk, room temperature
  • 1/2 cup Heavy cream
  • 12 oz Sharp Cheddar cheese, freshly grated
  • 1/2 tsp Smoked paprika
  • 1/2 tsp Dry mustard powder
  • 1 tsp Kosher salt
  • 1/2 tsp Cracked black pepper
  • 1 cup Ritz-style crackers, crushed
  • 2 tbsp Unsalted butter, melted
  • 1/4 cup Grated Parmesan cheese

Instructions:

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
  2. Melt 4 tablespoons of butter in a large pan over medium heat until it begins to foam and sizzle. Add the yellow onion and cook for 5 minutes until translucent.
  3. Stir in the minced garlic, smoked paprika, dry mustard, salt, and pepper until fragrant and the garlic is golden.
  4. Sprinkle 1/4 cup flour over the butter and onion mixture. Whisk constantly for 2 minutes until it smells slightly nutty and looks like wet sand.
  5. Slowly pour in the room temperature milk and heavy cream. Whisk vigorously until the sauce thickens enough to coat the back of a spoon.
  6. Remove the pan from heat. Stir in 12 ounces of freshly grated cheddar until the sauce is velvety and completely smooth.
  7. In your prepared baking dish, combine the par cooked rice and fresh broccoli florets. Pour the cheese sauce over the top and fold gently until every grain of rice is coated.
  8. In a small bowl, toss 1 cup crushed crackers with 2 tablespoons melted butter and 1/4 cup Parmesan until it looks like coarse, damp crumbs.
  9. Spread the topping evenly. Bake for 35 minutes until the edges are bubbling and the top is a deep golden brown.