Bring a large pot of salted water to a boil. Stir in about 1 tablespoon of salt for every gallon of water boiled. Fill a large bowl with ice and fill halfway with water.

Add the broccoli florets and cook (blanch) for 4-5 minutes or until the broccoli is bright green and al dente. Drain the broccoli and add it to the ice water to cool it completely (this prevents it from getting mushy). Once cool, drain the broccoli well.

Preheat the oven to 350°F and grease a 2-quart baking dish with butter or non-stick cooking spray.

Return the large pot to the stove or make the cheese sauce in a separate pot or saucepan. Add 2 tablespoons of butter and melt over medium heat. Add the minced garlic and cook for 1-2 minutes until the garlic is golden and fragrant.

Whisk in the flour and cook for about 2 minutes until it smells nutty.

Whisk in the milk, bring to a low simmer, and cook for 1-2 minutes, whisking regularly and scraping up any browned bits from the bottom of the pan, until thickened.

Reduce the heat to low. Whisk in the shredded cheese, salt, onion powder, and paprika until smooth and creamy. Remove the pan from the heat.

Stir the drained broccoli into the cheese sauce (or add the cooled, drained broccoli to the prepared baking dish and pour the cheesy sauce over) and gently toss until combined. Add the broccoli to the pan.

Melt the remaining ½ tablespoon of butter gently in the microwave or on the stovetop. Add it to a small mixing bowl with the panko breadcrumbs and toss until combined.

Sprinkle the panko mixture over the broccoli and bake for 20-22 minutes until gently bubbling around the edges. Turn on the broiler and bake for 1-2 minutes or until the panko topping is golden and crisp.