INGREDIENTS
2 cups
Broccoli florets, cooked
4 cloves
Garlic
1 tsp
Dijon mustard
3 cups
Rice, cooked
1/4 cup
Flour
1/2 tsp
Sea salt and a few cracks fresh black pepper
4 tbsp
Butter
2 1/2 cups
Cheddar cheese, sharp
2 cups
Milk
1/3 cup
Parmesan cheese, fresh