Ingredients:

  • 1.5 lbs fresh broccoli florets
  • 4 strips thick-cut bacon, diced
  • 2 cloves garlic, minced
  • 0.5 tsp smoked paprika
  • 4 oz full-fat cream cheese, softened
  • 0.5 cup heavy whipping cream
  • 1.5 cups sharp cheddar cheese, freshly shredded
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 0.25 tsp onion powder
  • 0.5 cup grated parmesan cheese

Instructions:

  1. Preheat your oven to 400°F (200°C). Place the 4 strips of diced thick cut bacon in a cold skillet. Turn the heat to medium and let the fat slowly render out until the bacon is crispy and golden. Remove the bacon bits with a slotted spoon, but keep that liquid gold — the fat — in the pan.
  2. Add the 1.5 lbs of fresh broccoli florets directly into the bacon fat. Sauté for 3 to 4 minutes until the edges show faint charred spots. Note: This brief sear prevents the broccoli from tasting boiled later. Add the minced garlic during the last 60 seconds of cooking.
  3. Stir in the 2 cloves of minced garlic, 0.5 tsp smoked paprika, 0.25 tsp onion powder, and a pinch of black pepper. Cook for exactly 60 seconds until the garlic smells fragrant but not burnt.
  4. Lower the heat and add the 4 oz of softened cream cheese and 0.5 cup of heavy whipping cream. Stir constantly until the mixture is smooth and bubbling gently.
  5. Fold in 1 cup of the sharp cheddar cheese. Keep stirring until the cheese is fully melted into a thick sauce. Note: The remaining cheddar is for the topping.
  6. Pour the broccoli and cheese mixture into your baking dish. Spread it out evenly so every floret is submerged in that velvety sauce.
  7. Top the casserole with the reserved 0.5 cup of cheddar, the rendered bacon bits, and the 0.5 cup of parmesan cheese.
  8. Slide the dish into the oven. Bake for 15 to 20 minutes until the cheese is bubbling and the top is a deep golden brown.
  9. Let the casserole sit for 5 minutes before serving. Note: This allows the sauce to thicken up as it cools slightly, preventing it from running all over the plate.