Preheat your oven to 375°F (190°C).

In a medium pot, bring water to a rolling boil. Add the broccoli florets and cook for about 4-5 minutes until they are tender-crisp. Drain thoroughly.

In a skillet over medium heat, melt the 4 tablespoons of butter. Whisk in the flour until smooth, then gradually add the milk, whisking constantly until thickened.

Stir in the heavy cream and paprika, and simmer while whisking for another 2-3 minutes until creamy.

Remove from heat and stir in the shredded cheddar cheese until fully melted. Season with salt and pepper.

In a 2-quart casserole dish, place the steamed broccoli and pour the cheese sauce over it. Mix until the broccoli is evenly coated.

In a small bowl, combine the additional cheddar cheese, crushed crackers, and melted butter. Mix until well combined.

Sprinkle the topping evenly over the casserole, then bake for 20-30 minutes until bubbly and golden brown.

Allow to cool for a few minutes before serving.