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Cheesy Broccoli

This cheesy broccoli recipe is a classic side dish that's kid-friendly, delicious, quick and easy. The homemade cheese sauce is perfection!

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 servings
Calories: 215 kcal
Course: Side Dish , Dinner
Cuisine: American

Ingredients

  • 1 pound broccoli cut into florets (about 6 cups florets)
  • water
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup milk I used 1%
  • ⅔ cup shredded cheddar cheese
  • 2 tablespoons grated Parmesan cheese
  • ¼ teaspoon kosher salt plus additional to taste
  • Pinch ground mustard optional
  • Pinch cayenne optional

Instructions

    Cup of Yum
  1. Place the broccoli in a large saucepan. Cover with enough water to create a thin layer of water across the bottom of the pan (about 1 cup or so should do it; the broccoli itself will not be covered). Bring to a simmer over high heat, then cover the pan and let simmer until the broccoli is bright green and crisp-tender, 4 to 5 minutes. Drain the broccoli, then place in a bowl and cover to keep warm.
  2. With a towel, carefully wipe the pan dry. Add the butter and melt over medium-low. Once it melts, sprinkle the flour over the top. Whisk constantly until the flour turns golden, about 1 full minute.
  3. Slowly pour in the milk, whisking constantly to avoid lumps. Let simmer, whisking the entire time, until the sauce thickens slightly, about 3 minutes.
  4. Reduce the heat to low. Working a small handful at a time, whisk in the cheddar cheese, allowing it to melt fully between additions (if you add too much at once, the sauce will clump). Stir in the Parmesan, salt, and mustard and cayenne (if using). Taste and adjust the seasoning as desired (I add a pinch of extra salt). Serve the broccoli warm, with the cheese sauce over the top. Or, stir the broccoli gently into the sauce and serve it mixed.

Notes

  • TO STORE: Refrigerate cheesy broccoli in an airtight storage container for up to 4 days.
  • TO REHEAT: Heat leftovers in a skillet set over medium heat or in the microwave. If you’ve refrigerated the cheese sauce separately, you can warm that in the microwave or in a saucepan set over medium-low heat.
  • TO FREEZE: Freeze cheesy broccoli in an airtight container or freezer bag for up to 3 months, then thaw in the refrigerator before heating. 
  • TO STORE: Refrigerate cheesy broccoli in an airtight storage container for up to 4 days.
  • TO REHEAT: Heat leftovers in a skillet set over medium heat or in the microwave. If you’ve refrigerated the cheese sauce separately, you can warm that in the microwave or in a saucepan set over medium-low heat.
  • TO FREEZE: Freeze cheesy broccoli in an airtight container or freezer bag for up to 3 months, then thaw in the refrigerator before heating. 

Nutrition Information

Serving 1(of 4) Calories 215kcal (11%) Carbohydrates 14g (5%) Protein 11g (22%) Fat 14g (22%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.2g Cholesterol 39mg (13%) Potassium 477mg (14%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 1207IU (24%) Vitamin C 101mg (112%) Calcium 285mg (29%) Iron 1mg (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 215

% Daily Value*

Serving 1(of 4)
Calories 215kcal 11%
Carbohydrates 14g 5%
Protein 11g 22%
Fat 14g 22%
Saturated Fat 8g 40%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 0.2g 10%
Cholesterol 39mg 13%
Potassium 477mg 10%
Fiber 3g 12%
Sugar 5g 10%
Vitamin A 1207IU 24%
Vitamin C 101mg 112%
Calcium 285mg 29%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.