Cheesy Broccoli
Homemade cheesy broccoli with creamy cheddar-Parmesan sauce. A quick, kid-friendly comfort side ready in just 25 minutes.
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.