Easy Broccoli and Cheese Recipe
User Reviews
5
Easy Broccoli and Cheese Recipe
Description
In this recipe, broccoli florets are steamed until just tender-crisp to maintain their bright color and slight crunch. A cheese sauce is prepared by heating heavy cream seasoned with Dijon mustard, garlic powder, and cayenne pepper. Sharp shredded cheddar cheese is added slowly and melted gently into the warm cream mixture to avoid any stringy texture.
The cheese sauce's acidity from the mustard helps maintain a smooth texture. After combining, the sauce is poured over the steamed broccoli, creating a rich, velvety coating over the vegetable. The cayenne pepper adds subtle warmth without overpowering the dish.
This dish works well as a side for various meals, complementing roasted or grilled proteins. Using pre-shredded cheese with anti-caking agents aids sauce consistency, but freshly shredded cheese may require slight adjustment with additional cheese or a cornstarch slurry to thicken the sauce if needed.
Ingredients
- 3 cups broccoli bite-size; 10 ounces, florets
- ¼ cup heavy cream
- 1 teaspoon Dijon mustard
- ¼ teaspoon garlic powder
- ⅛ teaspoon cayenne pepper
- ½ cup cheddar cheese sharp, shredded; 2 ounces
Instructions
- Steam the broccoli florets until tender-crisp, for about 4 minutes.
- Meanwhile, add the cream, Dijon mustard, garlic powder, and cayenne to a small saucepan and whisk to combine.
- Heat the cream mixture over medium heat. When the cream starts to bubble around the edges, lower the heat to low.
- Stir in the shredded cheddar, ⅓ at a time, slowly and patiently stirring it in with a rubber spatula until it is completely melted. Don't stir vigorously, or the sauce will become stringy. Turn the heat off as soon as it's all melted.
- Pour the cheese sauce over the steamed broccoli and serve.
Notes
- Pre-shredded cheese includes anti-caking agents that help thicken the sauce.
- If using freshly shredded cheese and the sauce is thin, add more cheese or a cornstarch slurry (1 tsp cornstarch mixed with 1 tsp cold water).
- Stir cheese into the hot cream mixture slowly and gently over low heat to avoid stringiness.
- Mustard adds acidity that improves sauce texture; do not omit.
- Store leftover cheese sauce in an airtight container refrigerated up to 4 days; reheat with a splash of heavy cream in the microwave at half power.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 172 kcal
% Daily Value*
| Serving | 0.3recipe | |
| Calories | 172kcal | 9% |
| Carbohydrates | 6g | 2% |
| Protein | 8g | 16% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Sodium | 190mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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