Broccoli Cheddar Recipe

Prepare the broccoli: wash and cut broccoli into bite-size florets so they total about 4 cups.

Bring a medium pot of salted water to a rolling boil (use about 1 tsp salt). Add the broccoli and blanch for 2 minutes until bright green and slightly tender but still crisp.

Immediately drain and transfer broccoli to a bowl of ice water to stop cooking. After 1–2 minutes, drain thoroughly and set aside on a paper towel to remove excess water.

Make the roux

In a medium skillet or saucepan over medium heat, melt 2 tablespoons butter until foaming but not browned. Whisk in 2 tablespoons flour and cook for 1 minute, whisking constantly, to form a smooth paste (roux).

Add milk

Gradually whisk in 1½ cups whole milk, a little at a time, until fully incorporated and smooth. Continue to cook, whisking frequently, until the sauce thickens and coats the back of a spoon, about 3–5 minutes.

Season the sauce

Stir in ½ tsp dry mustard powder, ½ tsp Worcestershire sauce, ¼ tsp salt, and ¼ tsp black pepper. Taste and adjust seasoning as needed.

Add cheese

Remove the sauce from the heat and stir in 2 cups grated sharp cheddar, a handful at a time, stirring until melted and smooth. If the sauce is too thick, thin with up to 2 tablespoons milk.

Warm butter for broccoli: In a small skillet, melt 1 tablespoon butter over low heat and stir in 1 tsp lemon juice and a pinch (about 1/8 tsp) crushed red pepper flakes.

Combine broccoli and sauce: Place the drained broccoli in a serving bowl or shallow baking dish. Pour the hot cheddar sauce over the broccoli, tossing gently to coat evenly.

Optional finishing: Sprinkle the reserved 1/4 cup grated cheddar on top, if using, then broil for 1–2 minutes to lightly brown the top (optional). Alternatively, serve as-is.

Garnish and serve: Drizzle the lemon-butter mixture over the sauced broccoli, sprinkle chopped parsley if using, and serve immediately. Adjust salt and pepper to taste.