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Preheat oven to 350 degrees. Place crackers into a large ziploc bag and crush slightly, leaving some large chunks. Set aside.
Plunge broccoli into boiling water and allow to boil for 1 minute. Strain and set aside.
Cut Velveeta into chunks. Throw into a large pot with milk, cream, salt, pepper, and cayenne. Melt, stirring occasionally, until totally smooth. Stir in Dijon if using.
Add broccoli to cheese sauce, then add half the cracker crumbs. Stir to combine, then pour mixture into a buttered 9 x 13 inch baking dish. Top with remaining cracker crumbs, then sprinkle the top generously with black pepper.
Bake for 15 to 20 minutes, or until top is golden brown and casserole is bubbly.
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