Cheesy Broccoli Casserole

I grew up on a broccoli cheese casserole that was to die for.  It was made at every holiday and there was rarely any left.  And because this isn't made all the time...its ok that some of the recipe is processed.  Instead of rice, we're using crackers.  Oh my!

You'll need:
3 lbs of broccoli (or a mixture of broccoli and cauliflower) cut into florets
2 lbs of velveeta
1/2 cup of milk
1/4 cup of heavy cream
salt and pepper to taste
1/2 tsp of cayenne pepper
3 sleeves of ritz crackers (I've used club crackers and it turns out great too!)

Preheat oven 350.

Place all the crackers in a ziploc bag and crush.  You want a few bigger pieces. Set those aside.

Add broccoli to boiling water for about one minute just to get to a flemsy consistency.  Strain and set aside. 

Cut the cheese (ha!) into chunks, add to large pot with milk, cream, salt, pepper and cayenne.  Melt, stirring occassionally, until melted through.

Add broccoli to cheese, then add half the cracker crumbs.  Sitr to combine, then pour mix into a buttered 9x13 pan.  Top with remaining cracker crumbs, then sprinkle the top with some pepper. 

Bake for 15-20. Eat and enjoy and try not to go hide in shame!