Patrick Oconnell
Broccoli and cheese is a classic combination, and for good reason—it's a delicious, comforting, and versatile dish that can be served as a side or a main. While there are many ways to prepare this dish, a common method is to steam or boil broccoli and serve it with a creamy cheese sauce, made with ingredients such as butter, flour, milk, and shredded cheese. The type of cheese used can vary depending on preference, with cheddar, Parmesan, mozzarella, and American cheese being popular choices. This dish can be served on its own or as an indulgent topping for baked potatoes.
| Characteristics | Values |
|---|---|
| Cheese type | Sharp cheddar, Parmesan, Mozzarella, American, Cream cheese |
| Sauce type | Béchamel, White sauce, Cheese sauce, Alfredo sauce |
| Preparation method | Boiled, Baked, Steamed |
| Add-ins | Cauliflower, Carrots, Mushrooms, Bacon bits |
| Reheating instructions | Reheat over medium heat, whisk in milk |
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What You'll Learn
Broccoli and cheese sauce recipes
Broccoli and cheese is a quick, easy, and versatile dish that can be served as a side or a main course. The dish is essentially mac and cheese with broccoli instead of pasta. It can be served over a baked potato or with cauliflower. You can also add carrots, mushrooms, or frozen diced veggies.
Cheese Sauce Base
The base of the cheese sauce is a classic French béchamel or white sauce. To make this sauce, melt butter over medium heat in a medium-sized saucepan. Add flour and whisk for 1-2 minutes until it turns golden and forms a roux. Gradually pour in milk while continuing to whisk. After it has thickened, take the pan off the heat.
Cheese
The type and amount of cheese you use will depend on your preference. Cheddar is a popular choice, with sharper cheddars adding more flavour. Parmesan is also a good option. You can also add salt, pepper, and ground mustard to taste. The key is choosing a cheese that will melt easily to get the perfect creamy sauce. Shredding the cheese yourself will also help it melt better.
Broccoli
You can use fresh or frozen broccoli. Cut the broccoli crowns or florets into 1-inch pieces and cut any large pieces of the stalk crosswise into 1/2-inch-thick pieces. Boil the broccoli in a salted pot of water for 2-3 minutes or until it reaches your desired texture. Drain the water and pour the cheese sauce over the broccoli.
Make-Ahead and Storage
You can cut the broccoli and shred the cheese ahead of time. Leftover cheese sauce can be stored for up to 3 days in the refrigerator and reheated over medium heat with a small amount of milk to thin it out.
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Baked broccoli with mozzarella and Parmesan
Broccoli and cheese is a versatile dish that can be served as a side or a main course. It is also a great way to get someone to eat their vegetables. The cheese sauce is what makes this dish comforting and craveable.
Ingredients:
- 1 1/2 pounds broccoli crowns or florets, cut into 1-inch pieces
- 1 small yellow onion, diced
- 4 ounces low-moisture mozzarella cheese, grated
- 1/2 ounce Parmesan cheese, finely grated
- 1 tablespoon unsalted butter
- 1 teaspoon Italian seasoning
- 1/2 teaspoon black pepper
- 1/4 teaspoon kosher salt
- 1 (16-ounce) jar Alfredo sauce
- 1/2 cup milk or water
Instructions:
First, melt the butter in a large skillet or Dutch oven over medium heat. Add the diced onion, Italian seasoning, black pepper, and salt. Cook for about 5 minutes, stirring occasionally, until the onion is softened and translucent. Next, add the Alfredo sauce, milk or water, and half of the mozzarella cheese to the skillet and stir until well combined. Remove the skillet from the heat and add the broccoli, stirring until the broccoli is coated in the sauce.
Transfer the broccoli and sauce to a baking dish, spreading it into an even layer. Sprinkle the remaining mozzarella and the Parmesan cheese on top. Bake on a baking sheet at 425°F (220°C) for about 30 minutes, until the broccoli is tender and the sauce is bubbling. Let the dish cool for 10 minutes before serving to allow the sauce to thicken.
You can also add other ingredients to this recipe, such as garlic, olive oil, lemon juice, or breadcrumbs, to enhance the flavour and texture.
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Broccoli mac and cheese
Ingredients
- Broccoli
- Pasta (elbow macaroni, mini shells, cavatappi, cellentani, etc.)
- Butter
- Flour
- Milk (whole, 2%, oat, or nonfat)
- Cheese (cheddar, gruyere, parmesan, or any variety of your choice)
- Salt
- Pepper
- Spices/seasonings of your choice (e.g. mustard powder, garlic powder, nutmeg, cayenne, etc.)
- Breadcrumbs (optional)
Instructions
- Cut the broccoli into small florets. You can add as much or as little broccoli as you like, but a general guideline is to use about 3 cups of broccoli for 8 ounces of pasta.
- Bring a large pot of salted water to a boil. Add the broccoli to the boiling water and cook until bright green and crisp-tender, about 1-3 minutes. Drain the broccoli and set it aside.
- In the same pot, melt the butter over medium heat. Add the flour and whisk to create a roux. Cook the roux for about 1-2 minutes, until it is combined and golden.
- Slowly add the milk to the roux, whisking constantly. You can warm the milk beforehand to prevent lumps. Continue whisking until the sauce thickens.
- Add your chosen cheese(s) to the sauce and whisk until melted. Season with salt, pepper, and any other desired spices or seasonings.
- Cook the pasta al dente according to the package instructions. Drain the pasta and add it to the cheese sauce, stirring to combine.
- Add the cooked broccoli to the pot and gently fold it into the mixture until it is coated in the cheese sauce.
- If desired, transfer the mixture to a casserole dish and sprinkle with breadcrumbs. Bake at 400 degrees Fahrenheit for about 20 minutes, or until the top is golden brown.
- Serve and enjoy!
Tips
- You can use fresh or frozen broccoli.
- The sharper the cheddar cheese, the more flavour it will add to the dish.
- Short cut pasta is recommended as it ensures each bite is filled with the cheese sauce.
- This dish is best enjoyed fresh but can be stored in the refrigerator for up to 4-5 days.
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Broccoli and cheddar soup
To make this soup, start by melting butter in a large pot over medium heat. Add onion, garlic, salt, and pepper, and cook until softened. Next, add flour and whisk continuously until the flour turns golden. Slowly pour in milk, whisking continuously, followed by vegetable broth. You can also add carrots and celery at this stage for extra veggies and a fun, extra-cheesy look.
Now, add the broccoli and simmer until all the vegetables are tender. This should take around 15 minutes. Then, gradually add the grated cheddar, stirring after each addition, until all the cheese is melted and the soup is creamy. Season with salt and pepper to taste, and garnish with extra cheddar if desired.
This soup can be served with homemade croutons or good crusty bread on the side. It can also be served in a sourdough bread bowl, with the last bits of soup soaked up by the bread. This broccoli and cheddar soup is sure to be a family favourite and is perfect for a cozy night in.
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Broccoli with American cheese
Broccoli and cheese is a match made in heaven and a great way to get someone to eat their vegetables. Broccoli with American cheese can be made in multiple ways, including as a side dish or as a meal on its own.
One way to make broccoli with American cheese is to create a cheese sauce and pour it over steamed broccoli. To make the cheese sauce, start by whisking milk and corn starch in a skillet over medium heat until the mixture thickens. Then, turn the heat down to low and add shredded American cheese. Whisk the mixture until the cheese has melted and the sauce is smooth. Season with salt and pepper to taste. For the broccoli, cut fresh broccoli crowns or florets into small pieces and steam them in a pan until they are tender but still crisp. You can also use frozen broccoli florets, which you can steam or microwave until tender. Once the broccoli is cooked, pour the cheese sauce over it and serve.
Another way to make broccoli with American cheese is to create a dish similar to mac and cheese, with broccoli instead of pasta. To make this dish, start by boiling broccoli florets in salted water for about 3 minutes until they are bright green and crisp-tender. Drain the broccoli and set it aside. In a separate pot, melt butter and whisk in flour and ground mustard until a thick paste forms. Slowly add milk while whisking constantly, and bring the mixture to a simmer. Add shredded American cheese to the sauce and whisk until melted. Season with salt and pepper to taste. Finally, add the cooked broccoli to the cheese sauce and gently fold until the broccoli is coated.
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Frequently asked questions
Cheese sauce for broccoli can be made with milk, cornstarch, cheddar, parmesan, and salt and pepper. You can also make a basic béchamel or white sauce with flour, butter, and milk, and add cheese to it.
Cheddar is a popular choice, as is parmesan. Mozzarella, American cheese, and boursin (a type of cream cheese with garlic and herbs) are also good options.
One recipe recommends using equal parts cheddar and American cheese.
Broccoli and cheese is a great side dish, but you can also serve it over a baked potato for a heartier meal.
Fresh or frozen broccoli can be steamed or boiled.
