The Best Broccoli and Rice Casserole

Ingredients:

• 8 cups small broccoli florets
• 2.5 cups of cooked long-grain rice
• 55 g salted butter
• 1 medium onion, finely diced
• 1 clove of garlic, grated
• 4 tbsp. premium flour
• 0.5 tsp mustard powder
• 1/4 tsp cayenne pepper
• 3 cups whole milk
• 110 g of cream cheese, room temperature
• 0.5 tbsp. grated parmesan
• 1 teaspoon freshly ground black pepper
• 0.5 tsp coarse salt
• 0.5 tsp paprika
• 220 g processed cheese, diced
• 3 cups grated sharp cheddar
• 170 g chopped pimento pepper

Preparation:

1. Preheat oven to 175°C.
2. Melt the butter in a large skillet. Add the onion and garlic and cook, stirring with a wooden spoon, until softened, 3-4 minutes. Sprinkle with flour, dry mustard, and cayenne pepper and toss well. Continue cooking for 1 minute.
3. Then, stirring constantly, add the milk; cook until thickened, about 2 minutes. Add the cream cheese and Parmesan, stirring until completely melted. Add black pepper, salt, and paprika. Add the processed cheese, stirring until completely melted. Then add 1.5 cups of cheddar and stir until melted. Then add the broccoli and pimento.
4. In a large baking dish, spread a base of half the cooked rice. Top with half the broccoli cheese sauce. Repeat with the remaining rice, then with the remaining sauce. Sprinkle the remaining cheddar evenly over the casserole. Bake until bubbly, about 30 minutes.