Broccoli Cheese Sauce
User Reviews
5
Broccoli Cheese Sauce
Description
This recipe begins with broccoli florets cooked until just tender by boiling or steaming, preserving their slight bite. The cheese sauce is made by creating a roux from butter and flour, then whisking in milk until smooth, followed by melting sharp cheddar cheese into the mixture. The resulting sauce is rich and creamy, complementing the fresh broccoli’s earthiness.
The broccoli is served topped with the cheese sauce, making a comforting vegetable side dish or a base for other preparations. The sauce’s texture coats the florets evenly, creating a pleasing balance of bright vegetable flavor and savory cheese.
Variations include substituting or mixing cheeses like mozzarella or gruyere, swapping broccoli for cauliflower or brussels sprouts, and adding seasonings like cayenne for heat or truffle oil for an elevated taste. Leftovers keep for up to five days refrigerated and reheat well with added milk to maintain the sauce consistency. Freezing is not recommended as it can affect texture.
Ingredients
- 1 broccoli 1 pound, 450g, large head
- 2 tablespoons butter
- 2 tablespoons all-purpose flour plain flour
- 1 cup milk 235ml
- 1 ½ cups cheddar cheese 100g, grated sharp
Instructions
- Cut the broccoli into bite-sized florets.
- Cut it into florets, then add it to a pot of boiling water for 3-5 minutes or until cooked, then drain. To steam instead: add the broccoli to a steamer over a pot of simmering water. Cover with a lid and steam for about 5 minutes or until just tender (pierce a large piece with a knife, it should be tender but not soggy). Drain well.
- Meanwhile, melt the butter in a saucepan over a medium heat, then stir in the flour and cook for 1 minute, stirring continuously.
- Whisk the milk in, a little at a time, until the sauce is smooth.
- Whisk in the cheese until it melts.
- Serve the cooked broccoli topped with the cheese sauce.
Notes
- Leftover broccoli cheese sauce stores in the refrigerator for up to five days and reheats well with a splash of milk to restore creaminess.
- This sauce freezes poorly once combined with broccoli, so avoid freezing cooked leftovers.
- Substitute cauliflower, brussels sprouts, or a mix for broccoli to vary the vegetable base.
- Experiment with different melty cheeses like mozzarella, gruyere, or Monterey Jack for distinct flavors.
- Add cayenne or chili powder to the cheese sauce for a subtle kick.
- For a baked variation, spread the broccoli and cheese sauce in a casserole, top with breadcrumbs mixed with parmesan, and bake until golden.
- Use dairy-free butter and milk plus vegan cheese or nutritional yeast to make a vegan version.
- Add truffle oil to the cheese sauce for a more sophisticated flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Calories | 209kcal | 10% |
| Carbohydrates | 11g | 4% |
| Protein | 11g | 22% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 40mg | 13% |
| Sodium | 264mg | 11% |
| Potassium | 408mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1108IU | 22% |
| Vitamin C | 90mg | 100% |
| Calcium | 298mg | 30% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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