Preheat oven to 350° F. Spray a 13 x 9 - inch baking dish with nonstick cooking spray.

Add broccoli florets to a large heavy-bottomed stockpot of boiling water. Cook for 3-5 minutes and then drain broccoli from the water. Set aside

Melt butter over medium heat in a small saucepan.

• Whisk in flour until well-combined, then whisk in milk, salt, pepper, cayenne pepper and 1 cup of Monterrey Jack cheese.
• Reduce heat to simmer and continue to whisk until sauce simmers slightly around the edges and has thickened slightly.
• Stir in sour cream.

Arrange broccoli in casserole dish and then pour cream sauce over broccoli.

• Top with cheddar cheese and crushed crackers.

Bake uncovered for 35-40 minutes.

Serve warm.