Description
A quick and creamy cheesy broccoli dish that makes vegetables enjoyable, perfect as a side for any meal.
Ingredients
For the Broccoli
- 4 to 6 cups Broccoli florets (fresh or frozen) (Fresh is best, but frozen works too.)
For the Cheese Sauce
- 2 tablespoons Butter
- 2 tablespoons Flour (For thickening)
- 1 1/2 cups Milk (Whole milk for creaminess, 2% is fine.)
- 1 1/2 to 2 cups Cheddar cheese, shredded (Freshly shredded for best results.)
- Salt and pepper (To taste)
- 1/4 to 1/2 teaspoon Garlic powder (Optional but recommended.)
- 1 teaspoon Dijon mustard (Optional, boosts flavor.)
- a tiny pinch Smoked paprika (Optional, for added flavor.)
Instructions
Preparation
- Bring a pot of water to a boil and lightly salt it.
- Add broccoli florets and cook for about 2 to 3 minutes until bright green and barely tender.
- Drain the broccoli and rinse quickly with cold water to stop the cooking, if desired.
Making the Cheese Sauce
- In a saucepan, melt butter over medium heat.
- Sprinkle in flour and whisk for 30 to 60 seconds to remove raw flour taste.
- Slowly pour in milk while whisking and keep whisking until it thickens, around 3 to 5 minutes.
- Turn heat to low and add shredded cheddar, stirring until melted and smooth.
- Season with salt, pepper, garlic powder, and mustard as desired.
Combining and Serving
- Add the drained broccoli to a serving bowl and pour the cheese sauce over it.
- Toss gently and serve immediately while hot.
Notes
For a creamier sauce, shred your own cheese. You can also roast the broccoli or use an air fryer for different flavors and textures. Store leftovers in an airtight container for up to 3 days and reheat gently to maintain texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish, Vegetable
- Cuisine: American