Preparation Steps

• Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
• Steam or boil broccoli florets until tender-crisp. Drain well and set aside.
  500 g broccoli florets
• In a large skillet over medium heat, melt butter. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
  500 g broccoli florets
• Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to form a roux.
  500 g broccoli florets
• Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens.
  500 g broccoli florets
• Remove from heat and stir in shredded cheddar cheese, shredded mozzarella cheese, salt, and black pepper until cheeses are melted and well combined.
  500 g broccoli florets
• Gently fold in the cooked broccoli florets and sliced pepperoni into the cheese sauce.
  500 g broccoli florets
• Pour the mixture into the prepared baking dish and spread evenly.
• Bake for 20-25 minutes, or until bubbly and lightly browned on top.
• Let stand for a few minutes before serving.