Wanna get your kids to eat vegetables? Rich and creamy Cheese Sauce For Broccoli is a game changer. Made with cheddar cheese and basic ingredients, it's the perfect topping for broccoli or any other veggies.
2Tablespoonsalted butteryou can use unsalted, but you may want to add a little salt if you do
2Tablespoonflour
2cupswhole milk
¼teaspoongarlic powder
¼teaspoonblack pepper
2cupsshredded cheddar cheeseor any other shredded cheese that you like
Steamed broccoli florets
Instructions
Melt butter in a medium size pan over medium heat.
Sprinkle in the flour and whisk until combined. Let it cook for a minute or two.
Add milk, garlic powder and pepper.
Cook until thickened stirring often, about 10 minutes until it coats the back of a spoon.
Turn off the heat and whisk in your cheese until well combined and serve immediately over the broccoli or the vegetable of your choice.
Video
Notes
Cook down the roux before adding liquid. Cook the flour mixture while whisking often for a couple of minutes to get rid of the floury flavor.
Don't scald your milk. In general, when you do anything involving milk on your stovetop, you'll want to give it a good amount of attention — constantly stirring so as not to scald the milk. Also, make sure you don't cook it over anything higher than medium heat.
How to tell when your sauce has thickened- A good way to tell that the milk has thickened enough to add the cheese is by sticking a spoon into it. Once it coats the back of a spoon, you're ready for cheese.
Hand shred the cheese if you can for optimal melting.
Turn off the heat before you whisk in the shredded cheddar cheese so it doesn't scald.
Keep broccoli the same size. Be sure to cut your broccoli florets to a similar size for evenly cooked steamed broccoli.
Prep ahead- You can clean and cut broccoli and shred the cheese ahead.
Leftovers and storage- Leftover cheese sauce can be stored for up to 3 days covered in your refrigerator and reheated over medium heat in a small sauce pan- whisk in a small amount of milk to thin it out.