Cheddar Cheese Broccoli
I’m not big on vegetables, never have been. But in recent times I have been trying to eat healthier. That includes finding ways to eat vegetables even when I don’t like them. In my opinion it’s the healthy option to eat the broccoli even if you have to add cheese.
Cheese sauce:
Ingredients:
•1 cup of milk
•1 cup sharp cheddar Cheese
•1 cup Medium cheddar cheese
•1 Tablespoon flour
•1 tablespoon butter
•salt and pepper
•garlic powder
Instructions:
You want to begin by cooking your broccoli florets. If you use frozen broccoli make sure to follow the instructions on the bag. Setting the broccoli aside after it has cooked to drain excess water. If you use fresh broccoli florets I usually boil mine. I begin by washing the broccoli and evening out the florets to close to the same sized pieces. I then fill a pot with warm water and add my broccoli. Next I bring the water to a boil covering the pot with a lid. I like to boil my broccoli for 4-5 minutes while also salting my water. You should be able to fork test the broccoli and it be tender but still a slight crunch. You just don’t want to over boil to the point the broccoli becomes soft and mushy. Once the broccoli is cooked remove it from the heat and drain it. Next set it aside to dry while you make the cheese.
To make your cheese sauce begin by taking a pot putting it on the stove on low-medium heat. Add your milk and butter. Stir occasionally until the butter melts and combines with the milk. Next add your flour and mix until combined. Add seasonings and mix well. Finally slowly add your cheese and stir until it is evenly melted. Do not let the mixture boil or get to hot as the cheese may become gritty if it gets to hot. Finally add your cooked broccoli back into the cheese and stir gently. Alternatively you can serve the cheese on the side.
Cook the cheese and broccoli on low together for 2 minutes. Then serve and enjoy!
If you're like me and not naturally a fan of vegetables, adding a rich cheddar cheese sauce to broccoli makes all the difference. What I love about this recipe is how it balances health with indulgence. Using both sharp and medium cheddar cheeses provides a deep cheesy flavor that complements the broccoli without overpowering it. One tip I’ve found helpful is to avoid overcooking the broccoli. Keeping it slightly firm and crisp enhances the texture when combined with the creamy sauce. Salting the boiling water also seasons the broccoli subtly. When preparing the cheese sauce, melting the cheese slowly over low to medium heat prevents it from becoming gritty—a common pitfall if you let it get too hot or boil. Stirring continuously helps maintain smoothness. I also like to experiment by adding a pinch of garlic powder and black pepper to the sauce; it adds a mild, savory kick that elevates the overall flavor. For an extra hint of richness, a small amount of Dijon mustard can be whisked into the cheese sauce. Another serving idea is to bake the broccoli and cheese mixture with a breadcrumb topping for added crunch—baking at 350°F for 15 minutes until the topping turns golden brings a delightful variation. Overall, this cheddar cheese broccoli dish is a great way to incorporate more vegetables into your meals, even if broccoli isn’t your favorite usually. It’s quick, comforting, and perfect for a weeknight dinner side or even a standalone snack. I highly recommend trying variations with different cheeses like Gruyère or adding cooked bacon bits for more savory depth.