Broccoli with Cheese Sauce Main

Broccoli with Cheese Sauce

Category

This is a great side dish for getting more broccoli into your diet. The homemade cheese sauce is easy to make and great not just on broccoli, but cauliflower, nachos, or baked potatoes.

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Ingredients

 1 lb fresh broccoli
 1 tablespoon sea salt, divided
 2 tablespoons butter
 1 tablespoon flour
 1 cup milk
 1 cup shredded cheddar cheese
Yields8 Servings
Nutrition Facts

Servings 8

Prep Time5 minsCook Time20 minsTotal Time25 mins

Instructions

1

Create a roux by warming and melting the two tablespoons of butter in a large skillet and adding one tablespoon of flour. Whisk well until all of the flour is incorporated. If you like your sauce on the thicker side, use 2 tablespoons of flour.

2

Slowly add in 1 cup of milk. While whisking to combine, bring the mixture to a low simmer over a medium heat. Do not boil. Once it is simmering, cook for 2 minutes.

3

Why the mixture is coming up to a simmer, bring a sauce pot filled with water to a boil. Add the sea salt, minus a pinch or two.

4

Add the broccoli and cook for 1 minute, just until it turns a brighter green. It will be on the crunchy side, cook for 2 minutes longer for a more tender broccoli.

5

Once the broccoli is cooked as desired, transfer it to an ice bath to stop the cooking. Let rest for a few minutes but do not chill the broccoli for too long. You just want to stop it from cooking.

6

After the milk mixture has cooked for 2 minutes, remove from heat. Add in the cheddar cheese, ¼ cup at a time, stir until fully melted and incorporated, then repeat. Do until all cheese is mixed in. Do not do this step over any heat as the sauce can break.

7

Salt the sauce with the pinch of salt if needed.

8

Pour the sauce over the broccoli and serve. Enjoy!

Broccoli with Cheese Sauce Main

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JerryJamesStone

Jerry James Stone

Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say ‘hella’ too much. Founder and creator of Cooking Stoned.

Ingredients

 1 lb fresh broccoli
 1 tablespoon sea salt, divided
 2 tablespoons butter
 1 tablespoon flour
 1 cup milk
 1 cup shredded cheddar cheese

Directions

1

Create a roux by warming and melting the two tablespoons of butter in a large skillet and adding one tablespoon of flour. Whisk well until all of the flour is incorporated. If you like your sauce on the thicker side, use 2 tablespoons of flour.

2

Slowly add in 1 cup of milk. While whisking to combine, bring the mixture to a low simmer over a medium heat. Do not boil. Once it is simmering, cook for 2 minutes.

3

Why the mixture is coming up to a simmer, bring a sauce pot filled with water to a boil. Add the sea salt, minus a pinch or two.

4

Add the broccoli and cook for 1 minute, just until it turns a brighter green. It will be on the crunchy side, cook for 2 minutes longer for a more tender broccoli.

5

Once the broccoli is cooked as desired, transfer it to an ice bath to stop the cooking. Let rest for a few minutes but do not chill the broccoli for too long. You just want to stop it from cooking.

6

After the milk mixture has cooked for 2 minutes, remove from heat. Add in the cheddar cheese, ¼ cup at a time, stir until fully melted and incorporated, then repeat. Do until all cheese is mixed in. Do not do this step over any heat as the sauce can break.

7

Salt the sauce with the pinch of salt if needed.

8

Pour the sauce over the broccoli and serve. Enjoy!

Broccoli with Cheese Sauce Main

Broccoli with Cheese Sauce