Preparation:
Bring a pot of salted water to a boil. Add the broccoli and cook for 2–3 minutes or until bright green. Transfer the broccoli to a bowl of ice water. Let cool, then drain the water and pat the broccoli dry. Preheat the oven to 375 degrees. Coat a 2-quart baking dish with cooking spray. Melt the butter in a medium pot over medium heat. Add the onion and cook for 3–4 minutes until translucent. Add the flour to the pot and stir to coat the onions; cook for 1 minute.
Slowly whisk the milk into the pan. Cook, stirring occasionally, for 4–5 minutes or until sauce has thickened (coats the back of a spoon). Add the cream cheese, 2 cups of shredded cheddar cheese, and the salt, pepper, smoked paprika and garlic powder to the sauce. Stir until smooth. Place the broccoli in a large bowl. Pour the sauce over the top and toss to coat evenly. Pour the broccoli mixture into the prepared pan and smooth the top. Sprinkle the remaining cup of cheese over the top, along with the crushed crackers. Bake for 20–30 minutes or until casserole is bubbly and cheese is melted. Sprinkle with parsley if desired.
