This broccoli with cheese sauce is a classic vegetable side dish made with tender steamed broccoli and a creamy homemade cheddar cheese sauce. The sauce is made with butter, milk, fresh garlic, and simple seasonings for plenty of flavor.
Why This Broccoli with Cheese Sauce Works
- Creamy homemade cheese sauce - made with real cheddar cheese, milk, and butter.
- One-pot recipe - steam the broccoli and make the sauce in the same pot.
- Simple ingredients - basic ingredients you probably already have.
- Ready in 20 minutes - an easy side dish for weeknight dinners.
- Family-friendly - tender broccoli covered in a rich cheddar cheese sauce.
Recipe Ingredients 👇👇
- 2 large heads broccoli (about 7 cups) - cut into bite-sized florets. Fresh broccoli works best for this recipe.
- 2 Tbsp salted butter - creates the base of the creamy cheese sauce.
- 2 cloves garlic, minced - fresh garlic adds the best flavor.
- 2 Tbsp all-purpose flour - thickens the sauce so it coats the broccoli.
- 1¼ cups milk - creates a smooth, creamy sauce.
- ¼ tsp onion powder - adds a little extra savory flavor.
- ¼ tsp dry mustard powder - brings out the cheddar flavor without making the sauce taste like mustard.
- ½ tsp salt - adjust to taste.
- ¼ tsp black pepper - adds a little seasoning.
- 2 cups shredded cheddar cheese - sharp cheddar gives the sauce a stronger cheese flavor. I recommend shredding your own for the smoothest results.
Step-By-Step Instructions 👇👇
STEP 1: Steam The Broccoli
Add 7 cups broccoli florets to a large pot with about 1 cup water. Cover with a lid and steam over medium heat for 5-6 minutes, until the broccoli is tender.
Drain the broccoli and set aside. You'll use the same pot to make the cheese sauce.
TIP: Don't overcook the broccoli. It should be tender but still hold its shape when you stir it into the cheese sauce.
STEP 2: Make The Sauce Base
Melt 2 Tbsp salted butter in the same pot over low heat. Add 2 minced garlic cloves and cook for about 30 seconds, until fragrant.
Stir in 2 Tbsp all-purpose flour and cook for 1 minute, stirring continuously. This helps remove the raw flour taste and creates the base for a smooth sauce.
STEP 3: Add Milk And Seasonings
Slowly whisk in 1¼ cups milk, adding just a small splash at a time at first. Keep whisking until smooth before adding more milk. This is the easiest way to prevent lumps.
Stir in ¼ tsp onion powder, ¼ tsp dry mustard powder, ½ tsp salt, and ¼ tsp black pepper.
Simmer gently for 2-3 minutes, stirring frequently, until the sauce begins to thicken.
TIP: Keep the heat low and add the milk gradually. Pouring it in too quickly can make the sauce lumpy.
STEP 4: Melt The Cheddar Cheese
Reduce the heat to low and gradually stir in 2 cups shredded cheddar cheese, adding a handful at a time.
Stir until each handful melts before adding more. Continue until the cheese sauce is completely melted and smooth.
TIP: Don't let the cheese sauce boil. High heat can cause the cheese to separate and become grainy.
STEP 5: Combine And Serve
Add the steamed broccoli back into the pot and gently stir until all the florets are evenly coated in the creamy cheddar cheese sauce.
Serve warm while the cheese sauce is smooth and creamy.
Recipe Tips
- Shred your own cheddar - freshly shredded cheese melts more smoothly than packaged shredded cheese.
- Add milk gradually - whisk in a small splash at a time to prevent lumps.
- Keep the heat low - cheddar cheese can become grainy if it gets too hot.
- Don't overcook the broccoli - you want tender florets that don't fall apart when stirred.
- Use sharp cheddar - it gives the sauce a stronger cheese flavor.
- Adjust the thickness - if the cheese sauce is too thick, stir in a small splash of milk.
How To Keep Cheese Sauce Smooth
The biggest trick to making homemade cheese sauce is controlling the heat. You want the milk mixture to thicken before adding the cheddar, then keep the temperature low while the cheese melts.
Here are a few things that make a difference:
- Add milk slowly: Start with a splash and whisk until smooth before adding more.
- Use freshly shredded cheese: Packaged shredded cheese often contains anti-caking ingredients that can affect how smoothly it melts.
- Turn the heat down: Add the cheddar over very low heat, or remove the pot from the heat completely.
- Add cheese gradually: Stir in one handful at a time instead of dumping it all in.
If your sauce becomes too thick, a splash of warm milk can help loosen it.
Andi's Note
I love vegetable side dishes that don't require a bunch of extra steps or dirty dishes. This one is especially easy because you can steam the broccoli, drain it, and make the cheese sauce right in the same pot.
The trick is to take your time adding the milk and cheddar. It only takes a few extra minutes, but it makes a big difference in getting that smooth, creamy sauce.
Can You Use Frozen Broccoli?
Yes! Frozen broccoli works for this recipe, although the texture will be softer than fresh broccoli.
Steam the frozen broccoli according to the package directions, then drain it really well before adding it to the cheese sauce.
Frozen broccoli tends to release more water, which can thin out the sauce. Make sure to remove as much excess moisture as possible.
How To Store Leftovers
- Fridge: Store leftover cheesy broccoli in an airtight container for up to 3-4 days.
- Freezer: Freezing isn't recommended because the cheese sauce can separate and the broccoli becomes softer after thawing.
- Reheat: Warm gently in a saucepan over low heat, adding a small splash of milk if needed. You can also microwave in short intervals, stirring between each.
FAQs
Yes, but the cheese sauce is best when freshly made. For easier prep, cut the broccoli into florets and shred the cheddar ahead of time. Store them separately in the fridge until you're ready to cook.
Sharp cheddar is my favorite because it has a stronger flavor. Medium or mild cheddar will also work if you prefer a less intense cheese flavor.
The liquid should come about halfway up the roast, not fully covering it.
This usually happens when the cheese gets too hot. Keep the heat very low when adding the cheddar, and don't let the sauce boil.
The butter and flour create a thickening base for the milk. Let the milk mixture simmer gently for 2-3 minutes before adding the cheese. The sauce will thicken more as the cheddar melts.
You can, but the sauce won't have the same consistency. The flour helps thicken the milk and creates a creamy sauce that coats the broccoli.
Broccoli with Cheese Sauce
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Ingredients
- 2 large heads broccoli - cut into florets (about 7 cups)
- 2 Tbsp salted butter
- 2 cloves garlic - minced
- 2 Tbsp all-purpose flour
- 1¼ cups milk
- ¼ tsp onion powder
- ¼ tsp dry mustard powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 cups shredded cheddar cheese
Instructions
- Add 7 cups broccoli florets to a large pot with about 1 cup water. Cover and steam over medium heat for 5-6 minutes, until tender. Drain and set aside.
- Melt 2 Tbsp salted butter in the same pot over low heat. Add 2 minced garlic cloves and cook for 30 seconds, until fragrant. Stir in 2 Tbsp flour and cook for 1 minute.
- Slowly whisk in 1¼ cups milk, adding a small splash at a time until smooth. Stir in ¼ tsp onion powder, ¼ tsp dry mustard powder, ½ tsp salt, and ¼ tsp black pepper. Simmer gently for 2-3 minutes, stirring frequently, until slightly thickened.
- Reduce heat to low. Gradually stir in 2 cups shredded cheddar cheese, one handful at a time, until completely melted and smooth. Do not let the sauce boil.
- Add the steamed broccoli back to the pot and gently stir until evenly coated in the creamy cheese sauce. Serve warm.
Notes
- Shred cheddar cheese fresh for the smoothest sauce.
- Add milk gradually while whisking to prevent lumps.
- Keep heat low when melting cheese to prevent a grainy sauce.
- Don't overcook broccoli or it may become mushy.
- Add a splash of milk if the sauce becomes too thick.
- Store leftovers in the fridge for up to 3-4 days.
Nutrition
Nutrition info is auto-calculated and meant to be an approximation only.
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