Three-Cheese Broccoli + Rice

• 2 heads broccoli, cut into florets

• 4 Tablespoons butter

• 1 yellow onion, peeled + diced

• 3 cloves garlic, minced

• ¼ cup all-purpose flour

• 2 cups whole milk

• 2 cups cheddar cheese, divided

• 8 oz mascarpone cheese

• 1 cup Parmesan cheese, grated

• 2 cups cooked rice--I like basmati or jasmine, but any rice will work. 

1. Preheat oven to 350F.

2. Cook the broccoli florets in a large pot of generously salted water. Drain and set aside. 

3. Melt butter in a large saute pan over medium heat. Saute onion and garlic until onions turn translucent. 

4. Stir in all-purpose flour and cook for one minute.

5. Whisk in milk and add salt and pepper to taste.  Continue to whisk until smooth and the milk begins to thicken.

6. Add cheddar cheese, mascarpone cheese, and Parmesan cheese, stir until smooth.

7. Fold in cooked rice and reserved broccoli.  Pour mixture into a 9x13 casserole and place on a sheet tray.

8. Sprinkle the top with the other half of cheddar cheese.  Bake casserole in preheated oven 15-20 minutes.