why make this recipe
This cheese sauce is quick and easy. It makes plain broccoli taste rich and creamy. You can serve it for a weeknight meal or a small party. If you want to learn more about types of cheddar and how to store cheese, see this helpful page on cheddar cheese types and storage.
introduction
This cheese sauce for broccoli uses simple ingredients. You cook broccoli, make a white sauce, melt cheese in, and pour it over the broccoli. The steps are short and the result is warm, cheesy, and comforting.
how to make Cheese Sauce for Broccoli
Start by cooking the broccoli just a bit so it stays bright and firm. Make a roux with butter and flour, then add milk to make a smooth sauce. Take the pan off the heat and stir in the shredded cheddar until it melts. Season with salt and pepper. Pour the sauce over the broccoli and serve right away.
Ingredients :
- 2 cups broccoli florets
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 1/2 cups shredded cheddar cheese
- Salt and pepper to taste
Directions :
- In a medium saucepan, cook broccoli in boiling water for about 3 minutes, then drain and set aside.
- In the same saucepan, melt butter over medium heat.
- Stir in flour and cook for 1 minute.
- Gradually whisk in milk, cooking until thick and bubbly.
- Remove from heat and stir in cheese until melted.
- Season with salt and pepper.
- Pour cheese sauce over broccoli and serve.
how to serve Cheese Sauce for Broccoli
Serve the sauce hot over steamed or blanched broccoli. It also works well over roasted broccoli, baked potatoes, or mixed with pasta. Offer extra pepper on the side for guests who want more spice.
how to store Cheese Sauce for Broccoli
Cool the sauce to room temperature before storing. Put it in an airtight container and keep it in the fridge for up to 3 days. Reheat gently on low heat, stirring often. If the sauce is too thick after storage, add a little milk while you warm it to loosen it.
tips to make Cheese Sauce for Broccoli
- Use good shredded cheddar for best flavor.
- Do not boil the sauce after adding cheese, or it can get grainy.
- Whisk the milk slowly into the roux to avoid lumps.
- Keep heat moderate so the sauce thickens without burning.
- For smoother sauce, grate the cheese yourself instead of using pre-shredded.
variation (if any)
- Add a pinch of dry mustard or a dash of hot sauce for more flavor.
- Swap half the cheddar for Swiss or Gruyere for a different taste.
- Stir in a little cream instead of milk for a richer sauce.
- Mix in cooked bacon bits or steamed cauliflower with the broccoli.
FAQs
Q: Can I use frozen broccoli?
A: Yes. Thaw or cook frozen broccoli and drain well before adding the sauce.
Q: Can I use low-fat milk or non-dairy milk?
A: You can use low-fat milk. Non-dairy milks may change the taste and texture, but unsweetened almond milk can work in a pinch.
Q: Why did my sauce get grainy?
A: Grainy sauce can happen if the cheese gets too hot or the sauce boils after adding cheese. Remove from heat and stir until smooth, and warm gently next time.
Q: Can I make the sauce ahead of time?
A: You can make it ahead and chill. Reheat slowly and add a splash of milk to bring it back to the right consistency.
Q: How can I thin the sauce if it is too thick?
A: Stir in small amounts of warm milk until you reach the texture you want.
Conclusion
For a similar easy method and more tips, see Easy Cheese Sauce – The Cozy Cook.