Broccoli With Cheese Sauce Recipe

Bring 1.5 liters of water to a rolling boil in a large pot. Add 1 tsp salt.

Add 4 cups broccoli florets to the boiling water and blanch for 2 minutes (until bright green and just tender-crisp).

While broccoli blanches, fill a large bowl with 1 cup ice cubes and cold water to create an ice bath.

Using a slotted spoon or fine-mesh strainer, immediately transfer blanched broccoli to the ice bath to stop cooking. Let sit 1–2 minutes, then drain thoroughly and set aside on a towel to remove excess water.

Warm the milk

Pour 2 cups whole milk into a small saucepan and warm over low heat until steaming but not boiling (about 3–4 minutes). Warming prevents lumps in the béchamel.

In a separate medium saucepan, melt 3 tbs unsalted butter over medium-low heat until foamy but not browned (about 1–2 minutes).

Add 3 tbs all-purpose flour to the melted butter and whisk continuously to form a smooth paste (roux). Cook for 1–2 minutes to remove the raw flour taste, stirring constantly; do not let it brown.

Slowly pour the warmed milk into the roux in a thin stream while whisking constantly to keep the sauce smooth. Continue whisking until the mixture thickens and coats the back of a spoon, about 3–5 minutes.

Stir in 0.5 tsp dry mustard powder, 0.25 tsp ground black pepper, and 0.125 tsp freshly grated nutmeg. Taste and adjust seasoning, adding salt to taste (start with 1/4 tsp).

Reduce heat to low. Remove the saucepan from direct heat for 30 seconds, then gradually whisk in 1.5 cups grated sharp cheddar a handful (about 1/3 cup) at a time, allowing each addition to melt into the sauce before adding the next. If using, whisk in 0.5 cup grated gruyère or parmesan for extra depth.

Keep sauce warm on the lowest heat, stirring occasionally. If sauce becomes too thick, whisk in 1–2 tbs warm milk to reach desired consistency.

Place the drained broccoli in a warmed serving dish or platter in an even layer.

Pour the cheese sauce evenly over the broccoli, using a spatula to gently coat each floret if desired.

Optional finishing: sprinkle 0.5 tsp lemon zest over the top and finish with cracked black pepper to taste for brightness and contrast.

Serve immediately while the sauce is warm. Leftovers can be refrigerated in an airtight container for up to 3 days; reheat gently over low heat, adding a splash of milk to loosen sauce if needed.