Preheat oven to 425 degrees Grease (4) 6-ounce ramekins. Place the ramekins on a rimmed baking sheet; set aside.
Cut the broccoli into 2-inch florets. Add the florets to a steamer basket and set over boiling water. Cover and steam broccoli, until tender; about 4 to 5 minutes. When the broccoli is tender; turn off the heat.
Meanwhile, make a roux. In a large nonstick skillet or sauce pot, melt 3 tablespoons of the butter over medium-high heat. Stir in the flour. Cook 1 to 2 minutes, until golden, stirring constantly. Gradually whisk in the milk; bring to a boil. Cook, stirring constantly until thickened enough to coat the back of a spoon; about 2 minutes.
Stir in cheese, Worcestershire sauce, garlic powder, salt, and pepper. Cook 1 min., until cheese melts. Turn off the heat and stir in steamed broccoli.
Melt the remaining tablespoon of butter and toss the bread crumbs with the butter, to coat. Spoon broccoli mixture into prepared ramekins and top with bread crumbs.
Place the sheet pan of ramekins into the oven and bake until bubbly and golden brown; about 10 minutes.
Recipe adapted from Savory MagazineI used panko bread crumbs for extra crunch, but feel free to use regular bread crumbs.
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