I love making this cheesy broccoli when I want a simple vegetable side dish that feels rich and comforting. The tender broccoli is coated in a creamy, cheesy sauce that makes every bite satisfying. It’s one of my favorite ways to turn a basic vegetable into something everyone at the table enjoys.
Why You’ll Love This Recipe
I appreciate how quick and easy this dish is to prepare. With just a handful of ingredients, I can create a creamy, flavorful side that pairs well with almost any main course.
I also enjoy how versatile it is. I can serve it alongside roasted chicken, grilled steak, or even mix it into pasta or rice for a more filling meal. The cheesy sauce makes it feel indulgent while still keeping broccoli as the star.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
fresh broccoli florets
unsalted butter
garlic, minced
all-purpose flour
milk
shredded cheddar cheese
grated parmesan cheese
salt
black pepper
paprika (optional)
Directions
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I start by bringing a pot of water to a boil and lightly salting it. I blanch the broccoli florets for 2–3 minutes until bright green and slightly tender, then drain and set aside.
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In a saucepan over medium heat, I melt the butter and sauté the minced garlic until fragrant.
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I whisk in the flour and cook for about a minute to form a light roux.
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I slowly pour in the milk while whisking continuously to avoid lumps. I let the mixture simmer until it thickens.
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I stir in the shredded cheddar and grated parmesan cheese, mixing until smooth and creamy.
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I season the sauce with salt, black pepper, and a pinch of paprika if I want extra flavor.
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I combine the broccoli with the cheese sauce, tossing gently to coat evenly.
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If I want a slightly golden top, I transfer everything to a baking dish and broil for 2–3 minutes until bubbly.
Servings and Timing
This recipe typically serves 4 people as a side dish.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: Approximately 25 minutes
Variations
I sometimes add a handful of mozzarella for extra meltiness. If I want a bit of crunch, I sprinkle seasoned breadcrumbs on top before broiling.
For a lighter version, I substitute part of the milk with low-fat milk or use reduced-fat cheese. I also enjoy adding a pinch of red pepper flakes when I want a subtle kick.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days.
When reheating, I warm it gently on the stovetop or in the microwave. If the sauce thickens too much, I add a small splash of milk to bring back the creamy consistency.
FAQs
Can I use frozen broccoli?
Yes, I can use frozen broccoli. I make sure to thaw and drain it well before adding it to the cheese sauce to prevent excess moisture.
How do I prevent the cheese sauce from becoming grainy?
I keep the heat moderate and avoid boiling the sauce once the cheese is added. I also stir continuously to maintain a smooth texture.
Can I make this dish ahead of time?
Yes, I can prepare it in advance and reheat it before serving. I sometimes wait to broil the top until just before serving for the best texture.
What cheese works best for this recipe?
I prefer sharp cheddar for bold flavor, but I can also mix in monterey jack or mozzarella for a smoother melt.
Can I turn this into a casserole?
Yes, I place the broccoli and sauce in a baking dish, top with extra cheese or breadcrumbs, and bake until bubbly and golden.
Conclusion
I always enjoy making this cheesy broccoli because it transforms a simple vegetable into a rich and comforting side dish. It’s quick, flavorful, and incredibly versatile. Whenever I want a dependable recipe that makes broccoli irresistible, this is the one I turn to.
