There’s something timeless and heartwarming about a dish of Cheesy Broccoli. Tender, vibrant green broccoli florets draped in a rich, creamy cheese sauce—it’s the kind of side dish that never goes out of style. If you grew up with broccoli and cheese on the dinner table, you know how comforting and familiar this combination can be. For me, it takes me back to Sunday dinners where a bubbling pot of freshly steamed broccoli was always waiting for its golden cheese crown.
What makes this dish so beloved is its versatility and ease. Whether you’re trying to get kids to eat more vegetables or simply want to elevate a weekday meal with a delicious side, cheesy broccoli always delivers. And unlike processed cheese sauces, this recipe uses real, wholesome ingredients to create a velvety sauce that clings beautifully to every floret.
The best part? It only takes 25 minutes from start to finish. In less time than it would take to run to the store for a boxed version, you can whip up this homemade classic that’s fresher, healthier, and far tastier.
Why You’ll Love This Cheesy Broccoli
Quick and easy: Only 25 minutes from prep to serving
Kid-approved: Even picky eaters won’t be able to resist
Homemade goodness: A from-scratch cheese sauce that’s silky and flavorful
Nutrient-rich: A comforting way to sneak in a serving of vegetables
Versatile: Works with everything from roasted meats to weeknight pastas
This is more than just a side dish—it’s comfort food with a healthy twist. By balancing wholesome broccoli with indulgent cheese, you get the best of both worlds.
Ingredients (Serves 4)
- 1 pound broccoli, cut into florets (about 6 cups)
- Water (about 1 cup, for steaming)
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk (I used 1%, but any works)
- ⅔ cup shredded cheddar cheese
- 2 tablespoons grated Parmesan cheese
- ¼ teaspoon kosher salt, plus extra to taste
- Pinch ground mustard (optional, for depth)
- Pinch cayenne pepper (optional, for a subtle kick)
Tip: Use sharp cheddar for a bold, tangy sauce or mild cheddar for a kid-friendly version. Parmesan adds extra depth, but Gruyère or mozzarella work beautifully too.
Step-by-Step Instructions
1. Steam the Broccoli
Place broccoli florets in a large saucepan with about 1 cup of water. Cover and bring to a simmer over high heat. Steam for 4–5 minutes until the broccoli is tender yet crisp, and a bright, vibrant green. Drain, then transfer to a bowl and cover to keep warm.
2. Make the Roux
Wipe the pan dry. Add the butter and melt over medium-low heat. Once melted, sprinkle in the flour. Whisk constantly for about 1 minute until golden and nutty. This forms the base for the cheese sauce.
3. Add the Milk
Slowly pour in the milk while whisking steadily. This prevents lumps and ensures a smooth sauce. Simmer for 3 minutes, whisking continuously, until the mixture thickens slightly.
4. Melt the Cheese
Lower the heat. Add shredded cheddar in small handfuls, whisking until smooth before adding more. Stir in Parmesan, salt, and optional mustard and cayenne. Taste and adjust seasoning as needed.
5. Serve
Pour the cheese sauce over the broccoli or gently fold the broccoli into the sauce for full coverage. Serve immediately while warm and creamy.
Variations and Substitutions
Extra Cheesy: Add 1 cup cheddar for an ultra-rich version
Low-Carb Option: Replace milk with heavy cream for keto-friendly cheesy broccoli
Add Crunch: Sprinkle toasted breadcrumbs or crushed crackers on top before serving
Spicy Kick: Mix in extra cayenne, smoked paprika, or a dash of hot sauce
Vegan Alternative: Use plant-based butter, almond or oat milk, and vegan cheese
Meal Prep and Storage Tips
Prep ahead: Steam broccoli and refrigerate for up to 2 days, then reheat with fresh sauce
Cheese sauce: Make up to 2 days ahead and store in the fridge; reheat gently with extra milk if needed
Leftovers: Store in an airtight container for 3 days. Reheat on stovetop over low heat
What to Serve With Cheesy Broccoli
This versatile side pairs beautifully with a variety of mains:
- Roast chicken, turkey, or beef for a hearty dinner
- Grilled or baked salmon for a fresh, balanced meal
- Pork chops or meatloaf for comfort-food perfection
- Over baked potatoes or rice for a cheesy vegetable topping
- Tossed into pasta for a quick broccoli mac-and-cheese style dish
Frequently Asked Questions
Can I use frozen broccoli?
Yes! Steam or microwave it until tender, then add the cheese sauce.
Why is my cheese sauce grainy?
Adding cheese too quickly or over high heat can cause clumps. Always add gradually over low heat.
Can I double this recipe?
Absolutely—it’s perfect for holidays, potlucks, or family gatherings.
How do I keep it creamy when reheating?
Add a splash of milk and heat gently while stirring.
Final Thoughts
This Cheesy Broccoli is proof that vegetables can be indulgent, satisfying, and downright crave-worthy. It’s fast, comforting, and versatile enough for everyday dinners or special occasions. With its rich cheese sauce and crisp-tender broccoli, it’s a dish that both kids and adults will happily dig into.
Whether you serve it as a quick weeknight side or dress it up for the holidays, cheesy broccoli deserves a spot in your recipe rotation. It’s simple, timeless, and always a hit at the table.
Cheesy Broccoli
Ingredients
- 1 pound broccoli cut into florets (about 6 cups)
- Water about 1 cup, for steaming
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk I used 1%, but any works
- ⅔ cup shredded cheddar cheese
- 2 tablespoons grated Parmesan cheese
- ¼ teaspoon kosher salt plus extra to taste
- Pinch ground mustard optional, for depth
- Pinch cayenne pepper optional, for a subtle kick
Tip: Use sharp cheddar for a bold, tangy sauce or mild cheddar for a kid-friendly version. Parmesan adds extra depth, but Gruyère or mozzarella work beautifully too.
Instructions
Steam the Broccoli
- Place broccoli florets in a large saucepan with about 1 cup of water. Cover and bring to a simmer over high heat. Steam for 4–5 minutes until the broccoli is tender yet crisp, and a bright, vibrant green. Drain, then transfer to a bowl and cover to keep warm.
Make the Roux
- Wipe the pan dry. Add the butter and melt over medium-low heat. Once melted, sprinkle in the flour. Whisk constantly for about 1 minute until golden and nutty. This forms the base for the cheese sauce.
Add the Milk
- Slowly pour in the milk while whisking steadily. This prevents lumps and ensures a smooth sauce. Simmer for 3 minutes, whisking continuously, until the mixture thickens slightly.
Melt the Cheese
- Lower the heat. Add shredded cheddar in small handfuls, whisking until smooth before adding more. Stir in Parmesan, salt, and optional mustard and cayenne. Taste and adjust seasoning as needed.
Serve
- Pour the cheese sauce over the broccoli or gently fold the broccoli into the sauce for full coverage. Serve immediately while warm and creamy.
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