• Preheat the oven to 400°F, and lightly grease a 9x13-inch baking dish.

Make the Filling

• Bring a large pot of salted water to a boil. Cook for 3-4 minutes, until crisp-tender. Transfer into a colander to drain.
  6 cups fresh broccoli florets
• Heat a medium skillet over low-medium heat, and add the cubed Velveeta, butter, salt, garlic powder, and onion powder. Stir until smooth then remove from heat. Don't leave it unattended! The sauce burns very easily, so stir often.
  16 ounces Velveeta, ½ cup unsalted butter, 1 teaspoon salt, ½ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon ground black pepper
• Make sure the broccoli florets are well drained then transfer them to the prepared baking dish. Pour the Velveeta mixture on top, and stir until well combined.

Make the Topping

• In a medium bowl, mix the crushed crackers with the melted butter. Sprinkle shredded cheddar cheese (if using) and the cracker topping over the broccoli mixture.
  ½ cup sharp cheddar cheese, 1 sleeve Ritz crackers, 2 tablespoons unsalted butter

Bake

• Bake, uncovered, for 15-20 minutes until the cheeses begin to bubble and the cracker topping is golden brown. Remove from the oven and serve immediately.
• Scroll up and see the article for tips, answers to frequently asked questions, and storage options.