Simple Cheesy Broccoli Side Dish Recipe

Cheesy broccoli is the kind of side dish that makes everyone happy. It’s simple, comforting, and the cheesy sauce is just right. I love using fresh broccoli for this because when it’s cooked perfectly, it has a slight crispness that holds up well to the sauce. It’s a go-to for weeknight dinners but fancy enough for company too. Ingredients: 1 pound broccoli (cut into florets (about 6 cups florets)) Water 2 tablespoons butter 2 tablespoons flour 1 cup milk (I used 1%) 2/3 cup shredded cheddar cheese 2 tablespoons grated Parmesan cheese 1/4 teaspoon kosher salt (plus additional to taste) Pinch ground mustard (optional) Pinch cayenne (optional) Cooking Instructions Prepare the Broccoli: First things first, get your broccoli ready. You want about 1 pound of fresh broccoli, which usually makes around 6 cups of florets. Cut the broccoli into bite-sized florets. Don’t throw away the stems! You can peel the tough outer layer of the stems and chop them into smaller pieces to cook along with the florets; they’re perfectly edible and add more veggie goodness. For cooking the broccoli, you have a couple of good options. You can steam it until it’s tender-crisp. To do this, place the florets in a steamer basket over about an inch of boiling water in a pot. Cover and steam for about 5-7 minutes, checking for doneness. You don’t want it mushy; it should still have a bit of a bite. Alternatively, you can boil the broccoli. Bring a pot of salted water to a boil, add the broccoli, and cook for about 3-5 minutes. Drain it well immediately. Overcooking makes broccoli sad and waterlogged. After cooking, drain the broccoli thoroughly in a colander. If you boiled it, you might even want to give the colander a gentle shake to get rid of as much water as possible. This prevents a watery sauce later. Make the Cheese Sauce: While the broccoli is draining, start the sauce. In a medium saucepan, melt 2 tablespoons of butter over medium heat. Once melted, whisk in 2 tablespoons of flour. Cook this mixture, stirring constantly, for about 1 minute. This step, called a roux, helps thicken the sauce and cooks out the raw flour taste. It shouldn’t brown, just bubble gently. Slowly whisk in 1 cup of milk, a little at a time, to avoid lumps. Keep whisking until the sauce is smooth. Bring the sauce to a gentle simmer, stirring frequently, and let it thicken for about 2-3 minutes. You’re looking for a consistency that coats the back of a spoon. Remove the saucepan from the heat. Stir in 2/3 cup of shredded cheddar cheese and 2 tablespoons of grated Parmesan cheese. Keep stirring until the cheeses are fully melted and the sauce is smooth and creamy. Taste the sauce and add 1/4 teaspoon of kosher salt, or more if needed. Add a pinch of ground mustard or cayenne pepper if you like a little extra something. The mustard adds a subtle depth, and the cayenne gives a tiny bit of warmth. Combine and Serve: Gently fold the drained broccoli florets into the cheese sauce. Make sure all the pieces are nicely coated. You can gently warm this through for a minute or two over low heat if desired, but don’t overcook it; the broccoli should still have that tender-crisp texture. Serve the Cheesy Broccoli immediately. It’s wonderful as is, but you can also top it with a few extra gratings of Parmesan or a sprinkle of breadcrumbs for crunch. This Cheesy Broccoli is a guaranteed hit, bringing smiles to the table with its simple, delicious flavor and comforting texture.

Cheesy Broccoli

This is the kind of side dish that makes everyone happy. It’s simple, comforting, and the cheesy sauce is just right. I love using fresh broccoli for this because when it’s cooked perfectly, it has a slight crispness that holds up well to the sauce. It’s a go-to for weeknight dinners but fancy enough for company too.

Ingredients:

• 1 pound broccoli (cut into florets (about 6 cups florets))
• Water
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup milk (I used 1%)
• 2/3 cup shredded cheddar cheese
• 2 tablespoons grated Parmesan cheese
• 1/4 teaspoon kosher salt (plus additional to taste)
• Pinch ground mustard (optional)
• Pinch cayenne (optional)

Cooking Instructions

1. Prepare the Broccoli: First things first, get your broccoli ready. You want about 1 pound of fresh broccoli, which usually makes around 6 cups of florets. Cut the broccoli into bite-sized florets. Don’t throw away the stems! You can peel the tough outer layer of the stems and chop them into smaller pieces to cook along with the florets; they’re perfectly edible and add more veggie goodness. For cooking the broccoli, you have a couple of good options. You can steam it until it’s tender-crisp. To do this, place the florets in a steamer basket over about an inch of boiling water in a pot. Cover and steam for about 5-7 minutes, checking for doneness. You don’t want it mushy; it should still have a bit of a bite. Alternatively, you can boil the broccoli. Bring a pot of salted water to a boil, add the broccoli, and cook for about 4-6 minutes, again, aiming for tender-crisp. Drain it very well immediately after cooking to prevent it from getting waterlogged. A colander is your best friend here. Set the cooked broccoli aside while you make the cheese sauce.
2. Make the Roux: Now for the cheesy sauce base. In the same pot you used for cooking the broccoli (or a clean saucepan if you prefer), melt the 2 tablespoons of butter over medium heat. Once the butter is melted and starts to bubble slightly, whisk in the 2 tablespoons of flour. This mixture is called a roux, and it’s what will thicken your sauce. Cook the roux, whisking constantly, for about 1 to 2 minutes. You’re looking for it to become lightly golden and smell slightly nutty, but don’t let it brown too much, or it can affect the color and flavor of your sauce. This cooking step is important for removing the raw flour taste.
3. Whisk in the Milk: Gradually whisk in the 1 cup of milk, a little at a time at first. Pour in about a quarter of the milk and whisk vigorously until it’s completely incorporated into the roux, creating a smooth paste. Continue adding the milk in this gradual manner, whisking all the while, until all the milk is added and the mixture is smooth. Bring the mixture to a gentle simmer over medium-low heat, continuing to whisk. Cook for about 3-5 minutes, or until the sauce has thickened enough to coat the back of a spoon. You’ll see it start to change consistency.
4. Add the Cheeses and Seasonings: Once the sauce has thickened, reduce the heat to low. Stir in the 2/3 cup of shredded cheddar cheese and the 2 tablespoons of grated Parmesan cheese. Stir gently until the cheeses are completely melted and the sauce is smooth and creamy. Don’t rush this part; letting the cheese melt slowly over low heat prevents the sauce from becoming oily or grainy. Season the sauce with 1/4 teaspoon of kosher salt. At this point, you can also add the optional pinch of ground mustard and a pinch of cayenne pepper. The ground mustard enhances the cheesy flavor without adding a mustard taste, and the cayenne adds a tiny bit of warmth that’s really nice with broccoli. Taste the sauce and add a little more salt if you think it needs it. Remember, the cheese is salty too, so season cautiously.
5. Combine and Serve: Gently add the cooked and drained broccoli florets (and chopped stems, if you used them) to the cheese sauce. Stir carefully to coat all the broccoli pieces evenly. Cook for just another minute or two over low heat, allowing the broccoli to heat through and absorb some of the delicious cheesy goodness. Be careful not to overcook the broccoli at this stage, as it’s already tender-crisp. This quick heating ensures everything is warm and well-combined without turning the broccoli mushy. Serve immediately. This Cheesy Broccoli is fantastic as a side dish for roasted chicken, grilled fish, or steak. It’s also hearty enough to be a vegetarian main course served over rice or pasta.

Conclusion:

This Cheesy Broccoli recipe is proof that simple sides can be stars. It’s quick enough for a busy weeknight but special enough for guests, delivering that classic comfort everyone loves. The slight crispness of the perfectly cooked broccoli against the velvety cheese sauce is just wonderful. It’s a versatile dish that complements almost anything you serve it with. Feel free to play around with the cheese – Gruyere or a sharp white cheddar also work beautifully. For a bit more texture, try adding some toasted slivered almonds or panko breadcrumbs on top before serving.

Frequently Asked Questions:

Can I make this ahead of time?

You can prepare the broccoli and the sauce separately a day in advance. Store them covered in the refrigerator. Gently reheat the sauce, then fold in the broccoli and warm through. The broccoli might be a bit softer than if made fresh, but it will still be tasty.

What can I serve with Cheesy Broccoli?

It pairs wonderfully with roasted chicken, grilled steak, beef chops, or baked salmon. It’s also a fantastic addition to a holiday spread or a potluck. For a vegetarian meal, serve it alongside some baked potatoes or crusty bread.

How can I make the sauce less thick?

If your sauce is too thick, simply whisk in a little more milk, a tablespoon at a time, until it reaches your desired consistency. Remember to do this over low heat.

Cheesy Broccoli

A simple and delicious recipe for cheesy broccoli.

Prep Time
10 Minutes

Cook Time
15 Minutes

Total Time
25 Minutes

Servings
6 cups

Ingredients

• 1 pound broccoli (cut into florets (about 6 cups florets))
• Water
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup milk (I used 1%)
• 2/3 cup shredded cheddar cheese
• 2 tablespoons grated Parmesan cheese
• 1/4 teaspoon kosher salt (plus additional to taste)
• Pinch ground mustard (optional)
• Pinch cayenne (optional)

Instructions

1. Step 1
   Steam or boil the broccoli florets until tender-crisp. Drain well and set aside.
2. Step 2
   In a medium saucepan, melt the butter over medium heat.
3. Step 3
   Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux.
4. Step 4
   Gradually whisk in the milk until smooth. Cook, stirring, until the sauce thickens.
5. Step 5
   Remove from heat and stir in the cheddar cheese and Parmesan cheese until melted and smooth.
6. Step 6
   Stir in the salt, ground mustard (if using), and cayenne (if using).
7. Step 7
   Add the cooked broccoli to the cheese sauce and toss to coat. Season with additional salt to taste if needed.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.