Preheat oven to 450°F. Grease the bottom and sides of a 9x13 baking dish with 1 tbs of the butter. Set aside.

Place a steamer basket in a large pot filled with just enough water to almost touch the bottom of the basket. Add broccoli and steam until crisp tender. About 8 minutes. (Note on the broccoli, I do not use the big, stalks parts of the stems)

When broccoli is finished. Remove lid and carefully transfer broccoli to casserole dish, spread out evenly. Sprinkle with 1/2 tsp salt and 1/4 tsp pepper.

While broccoli steams, you can begin the sauce. Melt 4 tbs butter in a medium saucepan over medium heat. Add flour. Cook for 1 minute, wisking constantly.

Wisk in milk. Cook until sauce begins to bubble and thicken. About 5 minutes. Reduce heat to low. Add a small pinch of cayenne and remaining pepper. Stir in cream cheese until melted.

Stir in shredded cheese until sauce is smooth. Taste for seasoning adding up to remaining 1/2 tsp salt if desired. Pour in an even layer over broccoli in dish.

Melt remaining 1 tbs butter in microwave for 20-30 seconds. Stir into bread crumbs. Sprinkle mixture evenly over cheese. Bake uncovered until topping is golden brown. About 10-15 minutes. Dish up hot. Enjoy!