Best Cheeses To Pair With Broccoli: Delicious Combinations

Broccoli and cheese is a classic combination, and for good reason. The right cheese can take this nutritious vegetable to the next level, making it a family favourite and a great way to get kids to eat their veggies. But what cheese works best?

Cheddar cheese sauce

Ingredients:

• Butter
• Flour
• Milk
• Cheddar Cheese (shredded)
• Salt
• Black Pepper (optional)
• Garlic Powder (optional)
• Cayenne Pepper (optional)

Method:

• Start by melting butter in a saucepan over medium heat. The amount of butter used can vary, but typically around 2 tablespoons is a good starting point.
• Add an equal amount of flour to the melted butter, whisking continuously to form a smooth paste. This mixture is called a roux and is essential for thickening the sauce. Cook the roux for about 1-2 minutes to get rid of the raw flour taste.
• Slowly add milk to the roux, whisking continuously. The amount of milk can range from 1 cup to 1 1/2 cups, depending on your desired consistency. Continue whisking until the mixture thickens, which should take around 3-5 minutes.
• Add shredded cheddar cheese to the sauce, stirring until it is completely melted and combined. It is best to use a block of sharp cheddar and shred it yourself, as pre-shredded cheese may not melt as well.
• Season the sauce with salt and black pepper to taste. You can also add garlic powder and a pinch of cayenne pepper for a subtle kick of warmth.
• Serve the sauce immediately over steamed or boiled broccoli. The sauce can also be stored in an airtight container in the refrigerator for up to 3-4 days.

Tips for a Smooth and Creamy Sauce:

• Use full-fat milk for a smoother and creamier sauce.
• Avoid using pre-shredded cheese, as it may not melt as well due to anti-caking additives.
• Make sure the cheddar cheese is at room temperature before adding it to the sauce.
• Gradually add the cheese to the sauce, whisking constantly, to ensure a smooth and well-combined sauce.
• For an extra flavour boost, try adding a small amount of Dijon mustard or Worcestershire sauce to the sauce.

Parmesan cheese

A simple way to prepare this combination is to sauté the broccoli in olive oil for 3-4 minutes, sprinkle on the Parmesan, and add a small amount of water to create steam. Cover the pan and cook for another minute, resulting in tender broccoli with melted cheese.

For a more indulgent option, you can make a creamy cheese sauce to pour over the broccoli. Start by creating a roux with butter and flour, then add milk and simmer until thickened. You can then stir in grated Parmesan cheese until smooth and creamy. This sauce can also be made with other cheeses, such as cheddar, for a more complex flavour.

This cheesy broccoli is a versatile side dish that can be served with a variety of mains, such as breaded pork chops, baked chicken breast, or meatloaf. It's a quick and easy option that's sure to be a family favourite.

Grated or shredded cheese

Grated Parmesan Cheese

The powdery kind of Parmesan cheese is best for broccoli and cheese recipes, as it melds into the texture better than shredded Parmesan. Grated Parmesan can be added to broccoli sautéed in olive oil, along with a small amount of water, to create a gooey, warm, and tender dish in under 10 minutes.

Shredded Cheddar Cheese

Shredded cheddar cheese is another popular choice for broccoli. It can be melted over steamed broccoli in the microwave, or added to a pan with sautéed broccoli, along with a small amount of water, to create a quick and simple broccoli and cheese dish.

Cheese Sauce

A cheese sauce can also be made with grated or shredded cheese and poured over broccoli. This typically involves making a roux with butter and flour, adding milk, and then stirring through grated or shredded cheese until smooth. Cheddar is a popular choice for this, but other melting cheeses such as Gruyere or Gouda can also be used.

Tips for Grated or Shredded Cheese

• Grating the cheese yourself will help it melt better.
• Full-fat cheese will also melt better and give a creamier result.
• Pre-shredded bagged cheese may not melt as well due to added anti-caking agents.

Cheese sauce consistency

A good cheese sauce to go with broccoli should be creamy and smooth. To achieve this consistency, there are a few steps to follow.

Firstly, it is important to use block cheese and shred it yourself, rather than using pre-shredded cheese. This is because pre-shredded cheese often contains additives to prevent clumping, which can affect how well it melts. Cheddar, Monterey Jack, and Gouda are good melting cheeses to use.

Secondly, the cheese should be at room temperature before melting. This will help to ensure a smooth, creamy consistency.

When making the sauce, start by creating a roux with butter and flour. Cook this for a couple of minutes to get rid of the raw flour taste, but be careful not to let it brown.

Next, add milk and stir until the sauce thickens. It is important to continuously whisk the mixture during this step to prevent the milk from scorching or scalding.

Once the sauce has thickened, remove it from the heat and gradually add the cheese, whisking constantly. Continue to heat the sauce over low heat until it reaches your desired level of thickness.

If your sauce turns out too thick, you can add a splash of milk to thin it out.

Reheating cheese sauce

Storing Cheese Sauce

Cheese sauce can be made ahead of time and stored in the fridge for up to five days. It can also be frozen for up to six months.

Reheat the sauce in 30-second increments, stirring in between, until the sauce is fully heated. Add a splash of milk, water, or a pad of butter to loosen the consistency and prevent it from drying out.

Tips for Reheating Cheese Sauce

• The more times cheese sauce is cooled and reheated, the higher the risk of poisoning and altering the consistency and taste.
• Avoid reheating cheese sauce more than once.
• Use a microwave-safe container.
• Keep the sauce moist by adding a little milk or water and covering with a lid, microwave-safe plastic wrap, or a damp paper towel.
• Add a couple of tablespoons of milk or a pat of butter when the cheese sauce becomes too thick.

Frequently asked questions