Cheesy Broccoli Recipe

Introduction

Cheesy Broccoli is a simple, comforting side dish that combines tender steamed broccoli with a creamy, cheesy sauce. It’s perfect for turning a basic vegetable into something special that the whole family will enjoy.

Ingredients

• 1 pound broccoli, cut into florets (about 6 cups)
• Water (for steaming)
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup milk (1% recommended)
• 2/3 cup shredded cheddar cheese
• 2 tablespoons grated Parmesan cheese
• 1/4 teaspoon kosher salt (plus extra to taste)
• Pinch ground mustard (optional)
• Pinch cayenne pepper (optional)

Instructions

1. Step 1: Place the broccoli florets in a large saucepan and add enough water to cover the bottom with a thin layer, about 1 cup. Bring the water to a simmer over high heat. Cover the pan and cook the broccoli until bright green and crisp-tender, about 4 to 5 minutes.
2. Step 2: Drain the broccoli and transfer it to a bowl. Cover to keep warm while you prepare the sauce.
3. Step 3: Carefully wipe the saucepan dry with a towel. Melt the butter over medium-low heat. Once melted, sprinkle the flour over the butter and whisk constantly until the mixture turns golden, about 1 minute.
4. Step 4: Slowly pour in the milk while whisking constantly to prevent lumps. Let the sauce simmer, whisking continuously, until it thickens slightly, about 3 minutes.
5. Step 5: Reduce the heat to low. Add the shredded cheddar cheese in small handfuls, whisking thoroughly after each addition until the cheese is fully melted and the sauce is smooth.
6. Step 6: Stir in the grated Parmesan, kosher salt, and, if desired, a pinch of ground mustard and cayenne pepper. Taste and adjust seasoning as needed.
7. Step 7: Serve the broccoli warm with the cheese sauce poured over the top, or gently stir the broccoli into the sauce to serve mixed.

Tips & Variations

• For a richer sauce, use whole milk or add a splash of cream.
• Try substituting the cheddar with Gouda or Monterey Jack for a different flavor.
• If you prefer a smoother sauce, strain it before adding the cheese.
• Add a sprinkle of toasted breadcrumbs on top before serving for extra texture.

Storage

Store leftover cheesy broccoli in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop, stirring occasionally to prevent the sauce from separating. Add a splash of milk if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli for this recipe?

Yes, frozen broccoli works well. Thaw and drain it before steaming and proceeding with the recipe to avoid excess water in the sauce.

How do I prevent the cheese sauce from becoming grainy?

Whisk the cheese in slowly over low heat and avoid boiling the sauce once the cheese is added. This helps keep the sauce smooth and creamy.

Cheesy Broccoli Recipe

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★★★★★

4.7 from 105 reviews

• Author: Rafael
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This Cheesy Broccoli recipe features tender steamed broccoli florets smothered in a creamy, rich cheddar cheese sauce made from a simple roux and milk. It’s a delicious, comforting side dish perfect for adding a nutritious, cheesy twist to any meal.

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Ingredients

Scale 1x2x3x

Broccoli

• 1 pound broccoli, cut into florets (about 6 cups florets)
• Water, enough for steaming (about 1 cup)

Cheese Sauce

• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup milk (1% recommended)
• 2/3 cup shredded cheddar cheese
• 2 tablespoons grated Parmesan cheese
• 1/4 teaspoon kosher salt, plus additional to taste
• Pinch ground mustard (optional)
• Pinch cayenne pepper (optional)

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Instructions

1. Steam the Broccoli: Place the broccoli florets in a large saucepan and add enough water to create a thin layer across the bottom, about 1 cup or so, without covering the broccoli. Bring the water to a simmer over high heat, then cover the pan and cook until the broccoli is bright green and crisp-tender, about 4 to 5 minutes. Drain well and transfer the broccoli to a bowl, covering to keep warm.
2. Prepare the Roux: Using a towel, carefully wipe the pan dry. Place it back on medium-low heat and melt the butter. Once melted, sprinkle the flour over the butter. Whisk constantly to cook the flour until it turns golden, about 1 full minute, to form the roux.
3. Add Milk and Thicken Sauce: Slowly pour in the milk while whisking continuously to prevent lumps from forming. Let the mixture simmer, whisking constantly, until the sauce thickens slightly, about 3 minutes.
4. Melt in the Cheese: Reduce the heat to low. Gradually add the shredded cheddar cheese a small handful at a time, whisking continuously to allow each addition to fully melt before adding more to avoid clumping. Once all cheddar is incorporated, stir in the Parmesan cheese, 1/4 teaspoon kosher salt, and if desired, a pinch of ground mustard and cayenne pepper.
5. Final Seasoning and Serve: Taste the sauce and adjust the seasoning by adding extra salt if needed. Serve the steamed broccoli warm with the cheese sauce drizzled over the top, or gently stir the broccoli into the cheese sauce for a mixed presentation.

Notes

• Use 1% milk or another milk of choice; whole milk will make the sauce richer, while skim will be lighter.
• The pinch of ground mustard and cayenne pepper are optional but add a nice subtle flavor depth and heat.
• Ensure to whisk constantly when adding milk and cheese to avoid lumps or clumping in the sauce.
• Broccoli should be cooked until just tender to retain its bright color and slight crunch.
• For a lower-fat version, reduce the butter and cheese amounts or use reduced-fat cheeses.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Side Dish
• Method: Stovetop
• Cuisine: American

Keywords: cheesy broccoli, steamed broccoli, cheese sauce, side dish, cheddar cheese sauce, easy vegetable recipe