Growing up, I had always heard that some people don’t like broccoli. This was always baffling to me because I love broccoli! It makes an appearance at least once per week in our dinner rotation and was a main stay in my childhood as well. My favorite way to turn people into Broccoli Believers is to serve it with my Grandma Eve’s Cheese Sauce.
Now don’t be mistaken; just because I’m listing broccoli as the primary vessel for this cheese sauce doesn’t mean that’s your only option. I can remember many delicious dinners where this cheese sauce was served over cauliflower. I’d imagine it would be a great, quick option for the sauce part of mac and cheese as well.
This is a pretty simple and quick recipe but it does require a little love. In general, when you do anything involving milk on your stove top, you’ll want to give it a good amount of attention, stirring often so as not to scald the milk.
I’ve found that this is best served right away, as the cheese sauce coagulates in the refrigerator and the leftovers aren’t nearly as delicious as when it’s served right away. This is an excellent side dish for many meals and a great way to get kids interested in the vegetable you serve it with!
Broccoli with Cheese Sauce
Source: Eve Repp
- 2 Tbsp. of butter
- 2 Tbsp. of flour
- 2 cups of milk
- 1/4 tsp. of garlic powder (optional)
- 1/4 tsp. of black pepper
- 2 cups of shredded cheese of your choice (I like cheddar)
- Steamed broccoli florets
Melt your butter in a medium size pan over medium heat.
Sprinkle in your flour and whisk until combined. Let it cook for a minute or two.
Add your milk, garlic powder and pepper. Cook until thickened, about 10 minutes stirring often.
Stir in your cheese until well combined and serve immediately over the broccoli (I usually have some on the side as well in case anyone wants extra: trust me, you will!). Enjoy!
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