Broccoli Cheese Rice Casserole

• 4 tablespoons butter, plus more for greasing pan
• 4 cloves garlic, minced
• 1/4 cup flour
• 2 cups milk
• 1 teaspoon dijon mustard
• 1/2 teaspoon sea salt and a few cracks fresh black pepper
• 2 + 1/2 cups cheddar cheese, shredded
• 1/3 cup fresh Parmesan cheese, shredded
• 3 cups cooked rice ( I used brown)
• 2 -3 cups cooked broccoli florets

1. Grease a 9x13-inch casserole pan. Preheat oven to 400 degrees F.
2. In a large saucepan melt the butter over low heat; add garlic and saute until fragrant. Whisk in flour and cook 3-4 minutes, whisking constantly. Slowly whisk in milk, mustard and season with salt and pepper, bring to a simmer 4 minutes, whisking occasionally. Add 2 cups of cheddar cheese and parmesan; stir until mostly melted; remove from heat.
3. Stir in rice and broccoli florets, pour into casserole pan, sprinkle remaining 1/2 cup cheese over top. Bake 30 minutes until bubbly and lightly golden on top. Allow to set 5 minutes before serving.