Broccoli Covered in Cheese (Print Version)
# Ingredients:
01 -
1 pound chopped broccoli broken into small florets (roughly 6 cups)
02 -
Tap water
→ Cheese Sauce
03 -
2 tablespoons unsalted butter
04 -
2 tablespoons all-purpose flour
05 -
1 cup low-fat milk
06 -
⅔ cup freshly grated cheddar cheese
07 -
2 tablespoons finely grated Parmesan
08 -
¼ teaspoon sea salt, plus extra for taste
09 -
Small amount ground mustard (if desired)
10 -
Tiny dash cayenne pepper (if desired)
# Instructions:
01 -
Add broccoli to a big saucepan with just enough water to cover the bottom (about a cup). Turn heat to high until bubbly, then pop the lid on and cook until broccoli turns vibrant green and tender-crisp, about 4-5 minutes. Drain water, move broccoli to a bowl, and cover it to stay warm.
02 -
Grab a towel and carefully dry the same pan. Melt the butter using medium-low heat. When it's completely melted, sprinkle your flour on top and keep whisking until it turns golden brown, about a full minute.
03 -
Pour milk in gradually while constantly whisking to avoid any clumps forming. Let it bubble gently as you whisk for around 3 minutes until the mixture starts thickening.
04 -
Lower the heat. Add small batches of cheddar, letting each handful completely melt before adding more. Stir in your Parmesan, salt, and the mustard and cayenne if you're using them. Try a taste and add more seasoning if needed.
05 -
You can either drizzle the cheesy sauce over your warm broccoli or gently mix the broccoli right into the sauce before you serve it up.
# Notes:
01 -
KEEPING LEFTOVERS: Pop your cheesy broccoli in a sealed container in the fridge for up to 4 days.
02 -
WARMING UP: Heat leftover broccoli in a skillet over medium heat or just use your microwave. If you kept the cheese sauce separate, warm it in the microwave or in a pot over low-medium heat.
03 -
FREEZING: You can freeze your cheesy broccoli in airtight containers or freezer bags for up to 3 months, then thaw it in your fridge before warming.