Pre-cook broccoli for 2-3 minutes in salted boiling water, then drain thoroughly to remove excess moisture and prevent a watery casserole while ensuring tender florets.

Heat Velveeta over low to medium-low heat with a splash of milk or cream, stirring constantly to avoid scorching and achieve a silky, lump-free sauce that coats evenly.

Pulse Ritz crackers in a food processor for a mix of fine crumbs and larger pieces, then toss with melted butter for even toasting and better texture contrast.

Add the Ritz cracker topping only during the last 8-10 minutes of baking to keep it crispy and prevent it from becoming soggy or burnt throughout cooking.

Since Velveeta and Ritz crackers are already seasoned, taste before adding all-purpose seasoning and add gradually to avoid over-salting the final dish.