Broccoli and cheddar sauce is a quick and easy side dish that's sure to be a hit with even the pickiest of eaters! Just 6 ingredients and ready in 15 minutes!
The homemade cheese sauce is simple to make and utterly delicious!
I feel like there's a club of us who only ever ate broccoli with some sort of cheese as a kid.
I know I did. Broccoli was maybe one of my favorite veggies for that reason. Drizzle it with a melty cheddar cheese sauce? I am so in.
It just makes it a little more accessible and a lot more delicious. (Though I adore broccoli all the ways now as an adult!)
To be clear, as a kid I pretty much just had shredded cheddar cheese melted on top of my broccoli. Often my mom did this in the microwave.
(Or after sports practice I would sometimes get a baked potato with broccoli and cheese sauce from a fast food restaurant on the way home. Loved that combo so much.)
But once I discovered how very quick and very easy it is to make a homemade cheddar sauce, I haven't gone back. And my kids are thrilled!
This broccoli and cheddar sauce makes a regular appearance on our table. And I think you are going to be serving it on the regular as well.
It's just 6 ingredients, all of which you likely have on hand already, and it's ready in 15 minutes. Perfect side dish!
Tender broccoli florets with a creamy, cheesy, thick cheese sauce drizzled all over top? Oh man, you are gonna love eating your veggies tonight!
Let's get cooking so you can be hooked, too.
Recipe Notes:
Cheese: A sharp cheddar cheese is recommended for the best flavor. You can use regular or white cheddar cheese; I make it both ways.
Flour: This is just used to create the roux to thicken the cheese sauce. All purpose or whole wheat flour are fine. I think a gluten free flour would work as well if you need this recipe to be gluten free.
Milk: Skim milk is fine to use here. A 2% or whole milk will work and make for a richer sauce. I've also subbed soy milk in a pinch and that worked, too.
Yield: The recipe is written to serve 8 people, so halve it if necessary. I often times make half the amount of broccoli but all of the sauce. I save the extra cheese sauce for another night - or even another vegetable!
Cause I mean, is extra cheese sauce really a problem?
It will thicken as it sits, however, so make sure to keep that in mind as you are preparing this. It's not one you want to walk away from or make in advance. And since it only takes minutes to make, that's not really a problem.
I hope you give this broccoli and cheddar sauce a try soon. All your childhood dreams are coming true - and are maybe slightly improved!
Enjoy!
XO,
Kathryn
Broccoli and Cheddar Sauce
Ingredients
- 2 medium heads of broccoli, trimmed to florets
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- ¾ cup milk (skim is fine or use whole for more richness)
- ¼ cup shredded sharp cheddar cheese
- ½ teaspoon Dijon mustard
- ¼ teaspoon kosher salt, (see notes)
- Pinch of black pepper
Instructions
- Place the broccoli florets in a steamer basket in a large pot with an inch or so of water in the bottom. Cover and steam over high heat for 6-8 minutes, or until your desired degree of doneness for the broccoli.
- Meanwhile, melt the butter in a small saucepan over medium heat. Add the flour and whisk to combine. Cook for one minute.
- Whisk in the milk and cook, whisking regularly, for 2-3 minutes to warm the milk.
- Add the cheese, Dijon, salt and pepper and stir well to combine. Continue to stir and cook for 4-5 more minutes, until the cheese is melted and the sauce is warmed through and slightly thickened.
- Season to taste with extra salt and pepper, as desired.
- Serve the cheese sauce drizzled over the steamed broccoli. (Note: the sauce will continue to thicken as it sits.)
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Notes
Nutrition
Hooked on broccoli like me? Try this chicken and broccoli mac and cheese or this healthy chicken alfredo with broccoli.
Or for more side dishes, try this one pot broccoli cheese rice and Parmesan roasted broccoli. And these 5-ingredient baked broccoli tots are perfect for little kids!
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