6 cups broccoli florets ( cut into bite sized pieces)
2 cups cooked white rice
3 tablespoons butter
¾ cup diced onion (about 1 small)
3 tablespoons all-purpose flour
2 cups milk
¼ teaspoon garlic powder
¼ teaspoon black pepper
½ teaspoon dry mustard powder
½ teaspoon paprika
½ teaspoon salt (more to taste)
3 tablespoons cream cheese
2 cups shredded cheddar cheese (divided)
Instructions:
Preheat oven to 350°F.
Cook onion and butter on medium-low heat until softened and translucent. Stir in flour, garlic powder and pepper. Cook an additional 2 minutes.
Gradually pour in milk while whisking. Continue whisking over medium heat until thick and bubbly. Remove from heat and add dry mustard, paprika, cream cheese, and 1 ½ cups cheddar cheese. Stir until melted. Taste and season the sauce with additional salt and pepper.
Place broccoli in boiling water for about 2 minutes. You still want it slightly crisp as it cooks more in the oven.
Stir together rice, broccoli and cheese sauce. Place in a greased 2 qt casserole dish. Top with remaining cheese and bake 35 minutes or until bubbly and cheese lightly browned.