Go Back
Broccoli and Cheese Recipe
Print Recipe

Broccoli and Cheese Recipe

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes

Ingredients

  • Fresh broccoli florets – The star of the show. Frozen works too no judgment.
  • Butter – For flavor. Real butter. This is not the time to cut corners.
  • All-purpose flour – Thickens the sauce. Don’t skip unless you enjoy watery cheese sadness.
  • Milk – Whole milk is best for creaminess but use what you have.
  • Cheddar cheese shredded – Sharp cheddar = big flavor. Pre-shredded is fine, freshly shredded is better.
  • Salt – Because bland food is a crime.
  • Black pepper – Just enough to keep things interesting.
  • Garlic powder – Optional but highly encouraged.
  • Onion powder – Also optional also delicious.

Instructions

  • Cook the broccoli.
  • Steam or boil the broccoli florets until they’re tender but not mushy—about 4–5 minutes. You want bright green, not sad army green. Drain and set aside.
  • Melt the butter.
  • In a saucepan over medium heat, melt the butter completely. Don’t rush it or crank the heat—burnt butter is not the vibe.
  • Make the roux.
  • Sprinkle in the flour and whisk constantly for about 1 minute. It should look smooth and slightly bubbly. This step matters, FYI.
  • Add the milk slowly.
  • Pour in the milk a little at a time while whisking. Keep stirring until the sauce thickens. Yes, your arm might get tired. That’s normal.
  • Season the sauce.
  • Add salt, black pepper, garlic powder, and onion powder. Taste it. Adjust. Trust your tongue.
  • Add the cheese.
  • Lower the heat and stir in the shredded cheddar gradually. Stir until melted and silky smooth. Do not boil the cheese sauce. Ever.
  • Combine with broccoli.
  • Add the cooked broccoli to the cheese sauce and gently stir until everything is coated in cheesy goodness.
  • Serve immediately.
  • Eat it hot. Preferably straight from the pan. Plates are optional.