This easy Cheesy Broccoli Recipe puts a gourmet twist on the kid-friendly classic. Blanched broccoli florets are coated in a homemade cheddar cheese sauce, making it a crowd-pleasing side dish that pairs well with all your favorite meals. As a bonus, the leftover sauce is also perfect on pasta, nachos, veggies, and more.
Now that fall is here, I’m looking for any excuse to eat something comforting at every meal, and that includes side dishes. This Cheesy Broccoli is one of my favorite fall side dishes that’s as nourishing as it is indulgent. If you love my Broccoli Cheese Soup or simply broccoli salad, then you’ll surely love this simple side as well.
Broccoli with Cheese Sauce
Cheesy broccoli is a classic vegetable dish that is exactly what it sounds like: blanched broccoli florets coated in a homemade Mornay-style cheese sauce. Just don’t let this simplicity fool you! That velvety, flavorful sauce instantly transforms broccoli from blah to irresistible. In my experience, even the pickiest kids will be asking for seconds.
I’ll show you how to blanch the broccoli to a perfect tender-crisp texture and how to make a smooth and silky cheese sauce that’s on a completely different level than any jarred cheese sauce. All bets are off once the two come together. The result is a hearty side dish that goes well with anything, from classic roast beef to juicy pork chops.
Ingredients and Substitutions
Here is everything I used to make this easy-to-love side dish.
For the Cheese Sauce:
- Butter – I almost always use unsalted butter in my cooking. Salted butter also works, but you’ll need to reduce any added salt.
- Flour – I used all-purpose flour for the roux. If you’re gluten-free, use a 1:1 gluten-free flour blend in its place.
- Milk – Any good homemade cheese sauce uses whole milk as a rich and creamy base.
- Cheese – To upgrade the cheese sauce from a basic béchamel to a cheesy Mornay, I used freshly shredded cheddar cheese. The sharper the cheddar, the more flavor punch you’ll get.
- Seasonings – I seasoned the sauce with a mix of dry mustard, coarse salt, cracked black pepper, and a pinch of ground white pepper. Feel free to add a dash of smoked paprika or cayenne for a hint of heat.
For the Broccoli:
- Broccoli – I went with fresh broccoli for the best results. If you want to save time, use pre-chopped broccoli florets instead.
How to Make Cheesy Broccoli
Make the roux: I start by melting the butter in a small saucepan over low-medium heat. Once it’s fully melted, I whisk in the flour until a smooth roux is left. This only takes 2 or 3 minutes.
Whisk in the milk: Next, I slowly pour in the milk while whisking continuously. I cook this mixture for 4 to 5 minutes, whisking occasionally, until it thickens enough to coat the back of a spoon.
Add the cheese: I remove the pot from the heat and whisk in the shredded cheese until it’s silky smooth. I season the sauce with the dry mustard, salt, black pepper, and ground white pepper, then cover it with a lid to keep it warm.
Blanch broccoli: Meanwhile, I add the trimmed broccoli florets to a large pot of salted boiling water. I let them cook just until the florets are tender and the stalks have a slightly firm bite.
Plate and serve: I immediately strain the broccoli to stop the cooking process, then transfer it to a serving bowl. I spoon the warm cheese sauce over the top right before serving.
Chef Tip + Notes
Using the right blanching techniques is crucial in this recipe to avoid soggy broccoli. The broccoli will continue cooking slightly after it’s covered in the hot, melty cheese sauce, which is why you need to err on the side of undercooked broccoli florets. Only blanch them for 2.5 to 3 minutes, then drain the water immediately to achieve the perfect crisp-tender texture.
- No ice bath needed: I usually transfer blanched green vegetables into an ice bath immediately after cooking to keep them bright green and crisp. But since this is a warm side dish, we can skip the ice bath.
- Velvety smooth sauce: Avoid a lumpy cheese sauce by slowly whisking the milk into the flour while maintaining the low to medium heat. Also, don’t forget to remove the sauce from the heat before adding the cheese, or else it may break and become grainy.
- Cheddar substitutes: Instead of only using sharp cheddar in the sauce, experiment with a 50-50 mix of Monterey Jack, Gruyère, or Parmesan.
- Avoid pre-shredded cheese: I highly recommend shredding the cheese from the block yourself. Store-bought pre-shredded cheese contains anti-caking agents that can prevent it from melting as smoothly.
Serving Suggestions
Broccoli with homemade cheese sauce on top is one of those homestyle sides that I can serve with almost anything. I love it alongside roasted chicken or a juicy pork tenderloin for a comforting, family-friendly meal. It also makes a satisfying snack or a creamy topping on baked potatoes.
I never let the leftover sauce go to waste, either. It’s perfect over pasta, nachos, and other roasted or steamed veggies.
Make-Ahead and Storage
Serve this Cheesy Broccoli as soon as it’s done cooking. If you add the cheese to the cooked broccoli too early, the broccoli will soften and lose its crisp bite. You can, however, prepare the two elements separately in advance.
Make-Ahead: The cheese sauce can be prepared and stored in the fridge, covered, for up to 1 day in advance. You can also trim and prep the broccoli florets a day ahead.
How to Reheat: Warm the prepared cheese sauce over low heat, stirring occasionally, until it’s warmed through and smooth. Whisk in a splash of milk to thin if needed. Pour over freshly blanched broccoli before serving.
More Vegetable Side Dishes
- Sweet Potato Fries
- Boiled Green Beans with Butter Glaze
- Roasted Carrots
- Cauliflower Au Gratin
- Homemade Baked Beans
Cheesy Broccoli Recipe
Ingredients
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 8 ounces shredded sharp cheddar cheese
- ½ teaspoon of dry mustard
- 2 trimmed broccoli heads, cut into florets
- coarse salt, cracked black pepper, and ground white pepper to taste
Instructions
- In a small 2- to 3-quart saucepot, add 2 tablespoons of unsalted butter and turn the heat to low-medium.
- Once melted, stir in the butter and mix until combined to make a white roux. This only takes 2-3 minutes.
- Next, pour in the milk and, using a whisk, mix until the mixture is smooth and the roux is fully incorporated. Cook while occasionally stirring for 4 to 5 minutes over low-medium heat, until the mixture thickens and coats the back of a spoon.
- Remove the pot from the burner and whisk in the cheese until it is completely incorporated and smooth. Finish with dry mustard, salt, and ground white pepper. Cover with a lid to keep warm.
- In the meantime, add the trimmed broccoli florets to a large pot of boiling, salted water and cook for 2 ½ to 3 minutes, or until the florets are tender and the stalk is still gently firm.
- Strain immediately and serve in a bowl with the cheese sauce over top.
- If you have any leftover cheese sauce, let it cool, then cover and refrigerate for up to 5 days.
Cheesy Broccoli Recipe