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Broccoli with Cheese Sauce

For a silky smooth sauce, wait until the Monterey Jack and cheddar are thoroughly integrated before you add the Parmesan. If the sauce gets too thick, whisk in 1 to 2 tablespoons of hot water.

Serves 4 to 6
2pounds broccoli , florets cut into 1-inch pieces, stems peeled and cut into 1/2-inch pieces
2tablespoons vegetable oil
Salt and pepper
1tablespoon unsalted butter
4teaspoons all-purpose flour
1/4teaspoon dry mustard
1/8teaspoon cayenne pepper
1cup half-and-half
1/2cup water
1/2cup shredded Monterey Jack cheese
1/2cup shredded sharp cheddar cheese
1/4cup grated Parmesan cheese

1. Adjust oven rack to lower-middle position, place rimmed baking sheet on rack, and heat oven to 450 degrees.

2. After 15 minutes, toss broccoli, oil, ¾ teaspoon salt, and ¼ teaspoon pepper in large bowl. Arrange broccoli in single layer on hot baking sheet. Bake until spotty brown, 15 to 18 minutes, stirring halfway through cooking.

3. Meanwhile, melt butter in medium saucepan over medium heat. Add flour, mustard, and cayenne and cook, stirring constantly, until golden and fragrant, about 1 minute. Slowly whisk in half-and-half and water and bring to boil. Reduce heat to medium-low and simmer until slightly thickened, 8 to 10 minutes. Off heat, whisk in Monterey Jack and cheddar until smooth. Stir in Parmesan until smooth. Season with salt and pepper. Serve sauce over broccoli.

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