This cheesy broccoli recipe takes the classic vegetable from blah to downright incredible!
With this cheesy twist, I can’t get enough of those little green trees. The combination of tender, slightly crisp broccoli and rich, creamy cheese sauce is simply irresistible.
Making this dish is a breeze, too. Just steam or roast your broccoli until it’s perfectly cooked, then drench it in the sauce.
This is a sneaky, delicious way to get more veggies in!
Why You’ll Love This Cheesy Broccoli
Quick & Easy: The preparation time for this recipe is a mere 15 to 20 minutes. You can whip it up quickly without any hassle.
Terrific Taste: The sharp cheddar and Parmesan sauce is mouth-wateringly delicious. It’s rich and creamy and complements the broccoli flawlessly.
Kid-Friendly: The dish’s cheesy yumminess will entice even the pickiest eaters to enjoy their veggies.
Ingredients
- Broccoli: Select fresh, ripe, vibrant green florets. Avoid broccoli that’s gone soft or has any discoloration. Steam to crisp-tender perfection before adding the cheese.
- All-Purpose Flour & Butter: Butter adds flavor and richness. Flour thickens the sauce.
- Whole Milk: For a creamy, luscious, and silky smooth sauce. Stick to whole milk for the best consistency.
- Sharp Cheddar Cheese: The primary cheese for the sauce. Shred it finely for ease of melting.
- Parmesan Cheese: It adds nutty, salty accents to the cheddar. Just a small sprinkle is all you need.
- Salt & Pepper: For seasoning.
How to Make Cheesy Broccoli
Follow these steps to make your cheesy broccoli:
1. Steam the broccoli. Steam the florets until they’re bright green and crisp-tender. Then, drain them and transfer them to a covered bowl to keep them warm.
2. Make the roux. Melt butter in a saucepan over medium heat. Once melted, whisk in the flour until smooth. Cook for 1 to 2 minutes.
3. Add the milk. Slowly add the milk to the roux, whisking constantly. Simmer, stirring constantly, for 2 to 3 minutes until the sauce thickens.
4. Add the cheese. Reduce the heat to low. Stir the cheddar slowly into the sauce until melted and smooth. Then, add the Parmesan and season with salt and pepper. Whisk until well combined.
5. Combine. Pour the cheese sauce over the broccoli in the bowl. Stir gently to coat.
6. Serve hot. Taste the broccoli and adjust the seasonings if needed. Serve hot and enjoy!
Tips for the Best Cheesy Broccoli
Here are a few tips (and variations) to remember:
- Don’t overcook the broccoli! Remember, you want it crisp-tender, not soggy. Steam it to a gorgeous bright green (approximately 3-5 minutes) and no longer. It also helps to cut it into evenly sized pieces for even cooking.
- Grate the cheese yourself. This goes for the Parmesan and the cheddar. Shred and grate them both from a larger block for the best taste. Plus, freshly shredded cheddar melts more easily than the bagged kind.
- Keep the heat low! If it gets too hot, the cheese may curdle or become grainy. Low and slow is the way to go!
- Choose your consistency. If the sauce is too thick, add a bit more milk. If it appears too thin, adding more cheese should thicken it.
- Be generous with the salt and pepper! For more flavor, you can also season the cheese sauce with other herbs and spices. Try cayenne for heat or paprika, garlic powder, or dry mustard. A dash of hot sauce will dial up the flavor, too.
- Need it gluten-free? Skip the butter- and flour-based roux. Instead, mix 1 tablespoon cornstarch with 1 tablespoon cold water. It’ll serve the same purpose.
- Experiment with different cheeses. Monterey Jack works well, as do Colby and Gouda. Just remember to select cheeses that melt well.
Serving Suggestions
Cheesy broccoli goes well with most main courses. If you’re at a loss, here are a few of my favorites:
- Air Fryer Steak Bites with Garlic Butter
- Eggplant Parmesan
- Stuffed Pork Chops
- Ina Garten’s Meatloaf
- Buttermilk Baked Chicken
- Air Fryer Salmon
How to Store
Unfortunately, the cheese sauce doesn’t freeze well. You can, however, store the leftovers for a few days.
To Store: Transfer the cheesy broccoli to an air-tight container within 2 hours of cooking. Refrigerate for 3 to 4 days.
To Reheat: Transfer leftovers to a microwave-safe dish. Cover and heat for 1 to 2 minutes on medium power. You can also warm them in a saucepan over low heat.
Cheesy Broccoli
4
servings5
minutes12
minutes372
This cheesy broccoli is about to become your new favorite side dish! The quick and easy recipe pairs perfectly with just about any entree.
Ingredients
1 pound broccoli, cut into florets (about 6 cups)
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/4 cup whole milk
2 cups sharp cheddar cheese, shredded
1 tablespoon parmesan cheese, grated
salt and pepper to taste
Instructions
- Steam the broccoli florets until bright green and crisp-tender. (About 3-5 minutes.) Drain well and transfer to a bowl. Cover to keep warm.
- In a saucepan, melt the butter over medium heat. Whisk in the flour until smooth and cook for 1-2 minutes to make a roux.
- Gradually whisk in the milk. Simmer, stirring constantly, until the sauce thickens, about 2-3 minutes.
- Reduce heat to low. Slowly stir in the cheddar cheese until melted and smooth. Add the Parmesan, salt, and pepper. Whisk until well combined.
- Pour the cheese sauce over the steamed broccoli in the bowl. Gently stir to coat the broccoli evenly with the sauce. Alternatively, add the broccoli to the saucepan and stir to combine.
- Taste and adjust seasonings as needed. Serve the cheesy broccoli immediately while hot. Enjoy!
Notes
- Gluten-free version: Replace the butter and flour with 1 tablespoon cornstarch mixed with 1 tablespoon cold water.
- Don’t overcook the broccoli.
- Grate and shred the cheeses yourself.
- Season well, and adjust the sauce consistency as needed by adding more milk or cheese.
