Cozy Cast-Iron Cheddar–Broccoli Farmhouse Bake

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes

Quick Ingredients

• 1 1/2 pounds broccoli florets
• 3 tablespoons olive oil
• Kosher salt and black pepper
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 3 cups (12 oz) shredded sharp cheddar cheese, divided
• 2 cloves garlic, minced
• 1 teaspoon Dijon mustard
• 1/2 teaspoon smoked or sweet paprika
• 1/4 teaspoon onion powder (optional)
• Pinch ground nutmeg (optional)
• 1 1/4 cups panko or fresh breadcrumbs
• 3 tablespoons melted butter

Do This

• 1. Heat oven to 425°F. Toss broccoli with olive oil, salt, and pepper; spread on a sheet pan and roast 15–18 minutes until tender and browned at edges.
• 2. While broccoli roasts, make cheddar sauce: in a 10-inch cast-iron skillet, melt 3 tbsp butter, whisk in flour 1–2 minutes, then slowly whisk in milk until smooth and thickened.
• 3. Off heat, stir in garlic, Dijon, paprika, optional spices, 2 1/2 cups cheddar, salt, and pepper until melted and creamy.
• 4. Fold roasted broccoli into the cheese sauce in the skillet, coating well and spreading into an even layer.
• 5. Stir breadcrumbs with 3 tbsp melted butter, 1/2 cup cheddar, salt, and pepper. Sprinkle evenly over the broccoli-cheddar mixture.
• 6. Bake at 400°F for 15–18 minutes, until bubbling and the top is golden brown.
• 7. Let rest 5–10 minutes, then serve straight from the cast iron.

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Why You’ll Love This Recipe

• All the comfort of baked mac and cheese, but centered around roasted, caramelized broccoli.
• One-skillet farmhouse style: roast, mix, and bake in the same cast-iron pan for easy cleanup.
• Deeply cheesy, with a sharp cheddar sauce and a buttery, crackly breadcrumb topping.
• Flexible side dish or cozy meatless main, perfect for chilly nights in a cabin or at home.

Grocery List

• Produce: Broccoli crowns or florets (about 1 1/2 pounds), garlic
• Dairy: Unsalted butter, whole milk, sharp cheddar cheese
• Pantry: Olive oil, all-purpose flour, panko or breadcrumbs, Dijon mustard, smoked or sweet paprika, onion powder (optional), ground nutmeg (optional), kosher salt, black pepper

Full Ingredients

For the Roasted Broccoli

• 1 1/2 pounds broccoli florets (from about 2 medium heads), cut into bite-size pieces
• 3 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

For the Sharp Cheddar Sauce

• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk, cold or at room temperature
• 3 cups (12 ounces) shredded sharp cheddar cheese, divided (reserve 1/2 cup for topping)
• 2 cloves garlic, minced or pressed
• 1 teaspoon Dijon mustard
• 1/2 teaspoon smoked or sweet paprika
• 1/4 teaspoon onion powder (optional but nice for extra savory depth)
• Pinch ground nutmeg (optional, especially good if serving in colder months)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper, plus more to taste

For the Buttery Breadcrumb Topping

• 1 1/4 cups panko breadcrumbs (or slightly packed fresh breadcrumbs)
• 3 tablespoons unsalted butter, melted
• 1/2 cup of the reserved shredded sharp cheddar cheese
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

To Finish & Serve (Optional)

• Chopped fresh parsley or chives, for garnish
• Crushed red pepper flakes, for gentle heat
• Flaky sea salt, for sprinkling at the table

Step-by-Step Instructions

Step 1: Preheat the oven and prep the broccoli

Set your oven to 425°F (220°C) with a rack in the middle position. Lightly oil a large rimmed sheet pan, or line it with parchment for easier cleanup.

Rinse and thoroughly dry the broccoli. Cut into medium bite-size florets; smaller pieces will overcook, so aim for chunks about 1 1/2 inches wide. In a large bowl, toss the florets with 3 tablespoons olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper until every piece is lightly coated.

Step 2: Roast the broccoli until browned and tender

Spread the seasoned broccoli in a single layer on the prepared sheet pan, leaving a bit of space between pieces so they roast instead of steam.

Roast for 15–18 minutes, stirring once halfway through, until the stems are just tender and the edges are browned and crisp in spots. Remove from the oven and set aside. Lower the oven temperature to 400°F (205°C) for baking the assembled dish.

Step 3: Make the roux base in the cast-iron skillet

While the broccoli roasts, place a 10-inch cast-iron skillet over medium heat. Add 3 tablespoons unsalted butter and let it melt and foam. Sprinkle in 3 tablespoons flour and whisk constantly for 1–2 minutes, until the mixture is smooth and smells slightly nutty but is not browning.

Slowly pour in the 2 cups of milk, about 1/4 cup at a time, whisking well after each addition to keep the sauce smooth. At first it will look lumpy; keep whisking and adding milk gradually until it loosens and becomes a silky base. Continue cooking, stirring frequently, for 4–6 minutes, until the sauce gently bubbles and thickens enough to coat the back of a spoon.

Step 4: Turn the roux into a sharp cheddar sauce

Remove the skillet from the heat. Immediately stir in the minced garlic, 1 teaspoon Dijon mustard, 1/2 teaspoon paprika, and the optional onion powder and nutmeg. Whisk to combine.

Reserve 1/2 cup of the shredded cheddar for the topping, then add the remaining 2 1/2 cups cheddar to the warm sauce a handful at a time, stirring until melted and smooth before adding more. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, then taste and adjust seasoning if needed. The sauce should be thick, glossy, and richly cheesy.

Step 5: Fold in the roasted broccoli and level the skillet

Tip the roasted broccoli straight into the cheddar sauce in the cast-iron skillet. Using a sturdy spatula or wooden spoon, gently fold to coat every floret in the sauce, taking care not to mash the broccoli.

Spread the mixture into an even layer, pressing it slightly so there are no large gaps or dry pockets. You want broccoli and sauce distributed evenly so every scoop has plenty of both.

Step 6: Mix the buttery breadcrumbs and bake

In a medium bowl, combine 1 1/4 cups panko breadcrumbs, 3 tablespoons melted butter, the reserved 1/2 cup shredded cheddar, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Stir until the crumbs are evenly moistened and the cheese is dispersed throughout.

Sprinkle this mixture evenly over the surface of the broccoli-cheddar layer in the skillet, covering it from edge to edge for maximum crunch.

Transfer the skillet to the 400°F (205°C) oven and bake for 15–18 minutes, or until the filling is bubbling around the edges and the breadcrumb topping is deeply golden brown and crisp.

Step 7: Rest, garnish, and serve farmhouse-style

Remove the skillet from the oven and let the bake rest for 5–10 minutes. This short rest helps the cheese sauce thicken slightly so it scoops more cleanly and the flavors settle.

Just before serving, sprinkle with chopped parsley or chives for a fresh pop of color, and add a pinch of crushed red pepper flakes if you like a bit of warmth. Serve straight from the cast-iron skillet at the table, scooping generous portions into shallow bowls or onto sturdy plates.

Pro Tips

• Dry your broccoli well: Excess moisture will steam the florets instead of roasting them. Pat them dry with a clean towel before seasoning for better browning and flavor.
• Shred your own cheddar: Pre-shredded cheese is often coated with anti-caking agents that can make sauces grainy. A block of sharp cheddar, freshly grated, melts smoother and tastes richer.
• Control sauce thickness: If your cheese sauce feels too thick before adding the broccoli, whisk in 2–4 tablespoons of extra milk. It should be pourable but still luxuriously thick.
• Watch the topping closely: Every oven is a bit different. If the crumbs are browning too quickly, loosely tent the skillet with foil for the last few minutes of baking.
• Scale it up: For a crowd, double the recipe and bake in a greased 9×13-inch baking dish. You can still brown the sauce in a large Dutch oven before assembling.

Variations

• Broccoli and bacon farmhouse bake: Cook 4–6 slices of thick-cut bacon in the cast-iron skillet first. Remove, crumble, and set aside, then use some of the rendered fat in place of part of the butter for the roux. Fold in the bacon pieces with the roasted broccoli.
• Broccoli, cheddar, and rice “casserole” bake: Stir 2 cups cooked brown or white rice into the skillet along with the roasted broccoli for a heartier, one-pan main dish.
• Extra-veg version: Roast sliced carrots, cauliflower florets, or halved Brussels sprouts alongside the broccoli, then mix them all into the cheese sauce for a mixed farmhouse veg bake.

Storage & Make-Ahead

Let the bake cool to room temperature before storing. Cover the skillet tightly, or transfer leftovers to an airtight container. Refrigerate for up to 3 days. Reheat individual portions in the microwave, or rewarm the whole skillet in a 350°F (175°C) oven, covered with foil for 10–15 minutes, then uncovered for 5–10 minutes to re-crisp the topping.

To make ahead, you can assemble the broccoli and cheddar sauce in the skillet up to 1 day in advance, cover, and refrigerate. Wait to add the breadcrumb topping until just before baking so it stays crisp. If baking from chilled, add 5–10 extra minutes to the baking time and ensure the center is hot and bubbling.

Nutrition (per serving)

Approximate values for 1 of 6 servings: about 430 calories; 23 g fat; 14 g saturated fat; 32 g carbohydrates; 5 g fiber; 7 g sugar; 22 g protein; 720 mg sodium. Actual values will vary based on brands and exact measurements.