Cast-Iron Broccoli & Cheese
Just like the frozen bags mom used to microwave!
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 Tbsp oil
- 1/2 medium shallot (minced)
- 1 clove garlic (minced)
- 3-4 C broccoli florets
- 1/4 Tsp cayenne pepper
- 1 Tsp Kosher salt (to taste)
- 1/2 C medium Cheddar cheese (grated)
- 1 C extra-sharp Cheddar cheese (grated)
- 1 C heavy cream
- 1/4 Tsp black pepper (freshly cracked )
Instructions
- 1
Start by preheating your oven to 425°F. In a small mixing bowl, mix together the medium and extra-sharp Cheddar cheeses. Grab a handful (about 1/4 of the mix) and set it aside for topping later.
- 2
Heat a large cast-iron skillet or sauté pan over medium-high heat and add the oil. Once the oil is shimmering, toss in the minced shallot. Stir it around until the shallot starts to soften, then add the minced garlic. Turn the heat down to medium and cook until the garlic is fragrant and just starting to brown.
- 3
Add the broccoli florets to the pan, making sure they get nicely coated with the oil and the cooked aromatics. Stir occasionally and cook until the broccoli turns a bright green, about 4-5 minutes.
- 4
Sprinkle the cayenne pepper and kosher salt over the broccoli, then stir in about 3/4 of the grated cheese mix. Pour the heavy cream over everything and stir until it’s all well combined. Let it cook for another 3-4 minutes, stirring now and then.
- 5
Once everything is mixed, top the broccoli with the remaining cheese you set aside earlier. Sprinkle the cracked black pepper on top. Place the pan in the oven and bake for about 15 minutes, or until the cheese is golden brown and bubbling and the broccoli is tender but still crisp.
- 6
Once it's done, let it cool for a couple of minutes, then dig in. Dassit!