Description
This rich and creamy cheese sauce is the perfect companion for tender broccoli florets, creating a comforting and flavorful dish that’s quick to prepare. With a smooth cheddar sauce seasoned lightly with garlic and a hint of cayenne, it elevates simple steamed broccoli into a delicious side or snack.
Ingredients
Scale
Broccoli
- 1 head broccoli (cut into florets)
Cheese Sauce
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup whole milk
- 2 cups grated cheddar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 pinch cayenne pepper (optional)
Instructions
- Cook Broccoli: Boil a large pot of salted water. Once boiling, add the broccoli florets and cook for 2-3 minutes until tender but still crisp. Drain thoroughly and set aside.
- Melt Butter: While the broccoli cooks, place a medium-sized saucepan over medium heat and melt the butter completely.
- Make Roux: Whisk in the flour to the melted butter and cook for 1-2 minutes, stirring frequently to eliminate the raw flour taste but without letting it brown.
- Add Milk: Gradually pour in the whole milk while whisking constantly to prevent lumps. Continue whisking for 2-3 minutes until the mixture thickens into a smooth sauce.
- Add Cheese and Seasonings: Remove the saucepan from heat. Whisk in half the grated cheddar cheese and season with garlic powder, salt, and cayenne pepper if using.
- Finish Sauce: Stir in the remaining cheese until fully melted and the sauce is smooth and creamy.
- Serve: Pour the cheese sauce over the steamed broccoli and serve immediately while warm.
Notes
- Use fresh broccoli for the best texture and flavor; frozen can be substituted but may release more water.
- Adjust garlic powder and cayenne pepper to your taste preferences.
- The sauce thickens as it cools; reheat gently with a splash of milk if needed.
- For a lighter version, use reduced-fat milk and cheese.
