Cheesy Broccoli Recipe
This Cheesy Broccoli Recipe puts a gourmet spin on a classic, coating tender broccoli in rich cheddar sauce that everyone will love.
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 flour 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.
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.
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.
Nutrition
Calories: 378kcalCarbohydrates: 12gProtein: 18gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 86mgSodium: 420mgPotassium: 254mgFiber: 0.3gSugar: 6gVitamin A: 975IUVitamin C: 5mgCalcium: 557mgIron: 0.4mg