introduction

This Cheesy Broccoli recipe is simple and quick. It uses fresh broccoli and a creamy cheddar sauce. For another broccoli meal idea, try the beef and broccoli lo mein recipe which pairs broccoli with noodles and sauce.

why make this recipe

This dish is quick, tasty, and full of nutrients. It makes a good side or a light main. Kids and adults often like the cheese sauce. You can cook it in about 20 minutes.

how to make Cheesy Broccoli

Make a smooth cheese sauce, then mix cooked broccoli into it. Stir until the broccoli is coated and hot. Serve right away for best taste.

Ingredients :

• 1 pound fresh broccoli florets (Provides vitamins and minerals)
• 2 cups shredded cheddar cheese (Key ingredient for creaminess)
• 1 cup milk (Whole or 2% milk for creaminess)
• 3 tablespoons butter (Adds richness to the sauce)
• 3 tablespoons all-purpose flour (Thickens the sauce)
• to taste salt (Enhances flavor)
• to taste pepper (Enhances flavor)

Directions :

Preparation:

1. Wash and cut broccoli into bite-size florets.
2. Shred the cheddar cheese if needed. Measure milk, butter, and flour.

Cooking:

1. Steam or boil the broccoli 4–6 minutes until tender but firm. Drain and set aside.
2. In a saucepan, melt butter over medium heat.
3. Whisk in flour and cook 1 minute to make a roux.
4. Slowly add milk while whisking to avoid lumps. Cook until sauce thickens, about 2–3 minutes.
5. Turn heat to low and add shredded cheddar. Stir until cheese melts and sauce is smooth.
6. Season with salt and pepper to taste.
7. Add broccoli to the cheese sauce and stir to coat. Heat 1–2 minutes more. Serve warm.

how to serve Cheesy Broccoli

Serve as a side with roasted chicken, baked fish, or steak. You can also put it over rice, pasta, or baked potatoes for a simple meal. Serve hot for the creamiest texture.

how to store Cheesy Broccoli

Cool to room temperature, then put in an airtight container. Keep in the fridge up to 3 days. To reheat, warm gently on the stove over low heat, stirring often. Add a splash of milk if the sauce is too thick.

tips to make Cheesy Broccoli

• Do not overcook broccoli; keep it slightly firm for best texture.
• Use freshly shredded cheddar for better melting and flavor.
• Warm the milk a little before adding to the roux to prevent lumps.
• Stir the sauce often so it does not burn.
• Taste and add salt slowly; cheese can be salty.

variation (if any)

• Add garlic powder or a small minced garlic clove to the sauce for more flavor.
• Mix in a little mustard powder or a teaspoon of Dijon for a tangy note.
• Stir in some cooked bacon bits or toasted bread crumbs on top for crunch.
• Use a mix of cheeses (cheddar and Monterey Jack) for a milder melt.

FAQs

Q: Can I use frozen broccoli?
A: Yes. Thaw and drain extra water, then heat briefly before adding to the sauce.

Q: Can I make this dairy-free?
A: You can try a dairy-free butter and milk, and use a dairy-free cheese, but texture and taste may change.

Q: How do I fix a lumpy sauce?
A: Whisk vigorously and warm gently. If lumps stay, strain the sauce or blend briefly.

Q: Can I bake this with a topping?
A: Yes. Put in a baking dish, top with breadcrumbs, and bake at 375°F (190°C) until golden.

Conclusion

This Cheesy Broccoli is fast, creamy, and simple to make. For a quick alternate method and more tips, see Quick Broccoli and Cheese {Ready in 15 Minutes!}.

Cheesy Broccoli

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• Author: make-recipe
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Print Recipe

Description

A quick and easy Cheesy Broccoli recipe with a creamy cheddar sauce, perfect as a side dish or light main.

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Ingredients

Scale 1x2x3x

• 1 pound fresh broccoli florets
• 2 cups shredded cheddar cheese
• 1 cup milk
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• salt to taste
• pepper to taste

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Instructions

1. Wash and cut broccoli into bite-size florets.
2. Shred the cheddar cheese if needed. Measure milk, butter, and flour.
3. Steam or boil the broccoli for 4-6 minutes until tender but firm. Drain and set aside.
4. In a saucepan, melt butter over medium heat.
5. Whisk in flour and cook for 1 minute to make a roux.
6. Slowly add milk while whisking to avoid lumps. Cook until the sauce thickens, about 2-3 minutes.
7. Turn heat to low and add shredded cheddar. Stir until cheese melts and sauce is smooth.
8. Season with salt and pepper to taste.
9. Add broccoli to the cheese sauce and stir to coat. Heat for 1-2 minutes more. Serve warm.

Notes

Serve hot for the creamiest texture and pair with roasted chicken, baked fish, or over rice.

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

Nutrition

• Serving Size: 1 serving
• Calories: 300
• Sugar: 5g
• Sodium: 500mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 4g
• Protein: 12g
• Cholesterol: 40mg