Broccoli and Cheese

5 from 5 votes

Tender steamed broccoli under a smooth, homemade cheese sauce made with butter, flour, milk, and American cheese. It's a 15-minute side dish that works next to almost any weeknight dinner!

Course Side Dish

Cuisine American

Keyword broccoli and cheese, broccoli and cheese sauce, velveeta broccoli and cheese

Prep Time 5

Cook Time 8

Total Time 13

Servings people

Calories 146kcal

Author Blair Lonergan

Ingredients

4 cups broccoli florets (about 1 head)
Kosher salt and ground black pepper, to taste
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
6 ounces American cheese (such as Velveeta), cut into small cubes or grated

Instructions

Steam the broccoli: Place the florets in a large microwave-safe dish and add a splash of water. Cover and microwave on HIGH for 6 to 8 minutes, just until crisp-tender and still bright green. Drain in a colander and let sit for a minute, then season with salt and pepper.
Make the roux: Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute, whisking constantly.
Add the milk: Gradually whisk in the milk. Cook, whisking constantly, until the sauce thickens and bubbles and is thick enough to coat the back of a spoon.
Melt in the cheese: Reduce the heat to low. Add the cheese and stir until it melts completely and the sauce is smooth.
Serve: Place the steamed broccoli in a serving bowl and spoon the cheese sauce over the top. Serve right away.

Notes

Cheese choice: American cheese melts the smoothest. Shredded cheddar works if you shred it yourself from a block and stir it in off the heat.
Drain well: Water left on the broccoli thins the sauce. Let it sit in the colander for a full minute.
Keep the heat low: Adding cheese to a bubbling sauce is what makes it grainy. Reduce to low first.
Frozen broccoli: A steam-in-bag package works. Cook per the package directions, drain longer than usual, and check a couple of minutes early.
Serve it warm: The sauce firms up as it cools. Hold it over low heat and stir occasionally if dinner isn't ready.
Storage: Refrigerate leftovers in an airtight container for 3 to 4 days. Reheat gently in the microwave in 30-second bursts or in a saucepan over low heat, adding a splash of milk if it's too thick. Freezing isn't recommended, since the sauce separates as it thaws.
Use the extra sauce: This makes about 1-1½ cups. It's good on cauliflower, green beans, baked potatoes, or warmed up as a dip.

Nutrition