Broccoli with Easy Cheddar Cheese Sauce
Bright green steamed broccoli gets a blanket of smooth, homemade cheddar sauce made in about 10 minutes with butter, flour, milk, and sharp cheddar. It's the kind of broccoli kids actually ask for, and it goes with almost any weeknight main.
20 mins
6 servings
Ingredients
- 1 ½ pounds Broccoli Florets
- 2 tablespoons All-Purpose Flour
- 1 ½ cups Cheddar Cheese
- 1 ¼ cups Milk (Whole)
- 2 tablespoons Unsalted Butter
- ¼ teaspoon Kosher Salt
- ½ teaspoon Mustard (Dijon)
- ¼ teaspoon Garlic Powder
- ⅛ teaspoon Paprika (Smoked)
- ½ cup Water
Directions
- Add the water to a large pot, bring it to a boil over medium-high heat, and add the broccoli. Cover and steam for 4 to 5 minutes, until bright green and just tender. Drain well and move to a serving dish.
- In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook, whisking, for 1 minute.
- Slowly whisk in the milk and keep whisking until the sauce bubbles gently and thickens enough to coat a spoon, 3 to 4 minutes.
- Take the pan off the heat and stir in the cheddar a handful at a time until melted and smooth. Stir in the Dijon, garlic powder, and salt.
- Pour the sauce over the broccoli, dust with the smoked paprika, and serve warm. If the sauce gets too thick while standing, whisk in a splash of milk.
