First things first, crank up your oven to 400°F (200°C). This helps to ensure that your dish will be perfectly baked with a bubbly, melted cheese topping by the time you finish cooking.

In a large skillet over medium-high heat, toss in the chopped bacon. Let it cook for about 3 minutes, or until it turns a beautiful golden brown and is almost crispy. If you prefer a vegetarian version, you can skip this step; trust me, you won’t lose too much flavor.

With the bacon now out of the pan, let’s keep that delicious grease. Add the butter to the same skillet and let it melt. Then toss in the minced garlic and broccoli florets. Sprinkle in the onion powder, crushed red pepper, and a dash of salt and black pepper. Sauté this mixture for around 2-3 minutes until the garlic becomes fragrant and the broccoli starts to soften slightly.

Pour in the heavy cream; this is where the magic begins! Stir in the mozzarella and Fontina cheese, followed by the cooked bacon. Mix everything together, ensuring the cheese begins to melt. This step creates a perfect balance of creamy goodness and cheesy delight.

Now that the mixture is beautifully combined, transfer it to an oven-safe baking dish. Spread it out evenly. Pop it into your preheated oven and let it bake for about 12-15 minutes, or until the cheese is bubbly and golden. The broccoli should be tender, yet still holding its shape.