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Use fresh broccoli - cut to bite size florets.
Provide Panko breadcrumbs.
Use unsalted butter - softened, divided.
Provide flour.
You need to prepare milk (anything but skim).
Prepare full fat cream cheese - softened, cubed.
Provide triple cheddar blend shredded cheese.
Provide salt.
You need pepper.
You need cayenne.

Preheat oven to 450°F. Grease the bottom and sides of a 9x13 baking dish with 1 tbs of the butter. Set aside..
Place a steamer basket in a large pot filled with just enough water to almost touch the bottom of the basket. Add broccoli and steam until crisp tender. About 8 minutes. (Note on the broccoli, I do not use the big, stalks parts of the stems).
When broccoli is finished. Remove lid and carefully transfer broccoli to casserole dish, spread out evenly. Sprinkle with 1/2 tsp salt and 1/4 tsp pepper..
While broccoli steams, you can begin the sauce. Melt 4 tbs butter in a medium saucepan over medium heat. Add flour. Cook for 1 minute, wisking constantly..
Wisk in milk. Cook until sauce begins to bubble and thicken. About 5 minutes. Reduce heat to low. Add a small pinch of cayenne and remaining pepper. Stir in cream cheese until melted..
Stir in shredded cheese until sauce is smooth. Taste for seasoning adding up to remaining 1/2 tsp salt if desired. Pour in an even layer over broccoli in dish..
Melt remaining 1 tbs butter in microwave for 20-30 seconds. Stir into bread crumbs. Sprinkle mixture evenly over cheese. Bake uncovered until topping is golden brown. About 10-15 minutes. Dish up hot. Enjoy!.

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