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1
Set oven to 350 degrees.
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2
Grease a 13 x 9-inch baking dish.
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3
Boil or steam the broccoli florets in a small amount of water until just fork tender; drain very well (this can be done hours or up to 1 day in advance).
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4
In a skillet melt butter over medium heat; add in the onion and saute for about 6-7 minutes or until very soft.
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5
Place the cooked broccoli, onion, water chestnuts and pimientos; mix to combine and season with salt and pepper; set aside while preparing the cheese sauce.
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6
For the cheese sauce; melt butter in a heavy saucepan over medium heat.
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7
Whisk in flour until smooth.
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8
Gradually whisk in half and half cream and cayenne; bring to a boil whisking constantly for about 1 minute.
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9
Remove from heat and add in the cheddar cheese; stir until melted and smooth.
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10
In a bowl beat the eggs with a fork until thick and pale.
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11
Gradually stir about one-forth of the hot cheese/cream mixture into the eggs; add egg mixture to the remaining hot cheese mixture stirring constantly.
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12
Pour the cheese sauce into the broccoli mixture in the bowl; stir with a wooden spoon to combine thoroughly.
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13
Season with more black pepper if desired.
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14
Spoon the mixture into prepared baking dish.
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15
Bake uncovered for about 15 minutes.
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16
Remove from oven and sprinkle with grated cheddar cheese; return to oven and bake for another 30-35 minutes more.
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17
Let stand for 10-15 minutes before serving.
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18
Delicious!
