Broccoli Cheese &amp; Cracker Casserole

Broccoli Cheese & Cracker Casserole

3 sleeves round butter crackers, like Ritz

3 lb. broccoli, cut into florets

2 lb. Velveeta cheese or cheddar

½ c. milk

¼ c. heavy cream

Kosher salt and black pepper, to taste

¼ tsp. cayenne pepper or red pepper flakes.

1 tbsp. Dijon mustard (optional)

Preheat the oven to 350°F. Place the crackers in a large plastic, zip-top bag and crush slightly, leaving some large chunks. Set aside.
Plunge the broccoli into boiling water and allow to boil for 1 minute. Strain and set aside.
Cut the Velveeta into chunks. Throw it into a large pot with the milk, cream, salt, pepper, and cayenne. Melt, stirring occasionally, until totally smooth. Stir in the Dijon mustard, if using.
Add the broccoli to the cheese sauce, then add half the cracker crumbs. Stir to combine, then pour the mixture into a buttered 13-by-9-inch baking dish. Top with the remaining cracker crumbs, then sprinkle the top generously with black pepper.
Bake until the top is golden brown and the casserole is bubbly, 15 to 20 minutes.