Cheesy broccoli is an easy, gluten-free side dish that the entire family will love. Fresh steamed broccoli is topped in a rich and creamy homemade cheese sauce.
This cheesy broccoli recipe is sure to please the entire family. Who doesn't love freshly steamed broccoli that's covered in a homemade, rich, and creamy cheese sauce?
The best part is that the cheese sauce is made with just three main ingredients and you don't have to make a roux. I've also included three easy methods for cooking broccoli in the recipe card.
Serve cheesy broccoli as an easy side dish for your next meal. Want to make broccoli and cheese for your next holiday meal? Try my cheesy broccoli casserole recipe.
Ingredients and substitutions
- Broccoli - Can be swapped with your favorite vegetable - cauliflower is a great option.
- Sharp cheddar - Can be substituted with another smooth melting cheese like monterey jack, gruyere, or pepper jack cheese. I highly recommend using freshly shredded cheese for this recipe. Pre-shredded cheeses are often coated in an anti-clumping powder. When melted, this makes your sauce grainy. For a smooth sauce, use a box grater or a food processor attachment and shred your own cheese from a block.
- Cream cheese - Light cream cheese or regular cream cheese works in this recipe.
- Heavy cream - I've tried making this recipe with whole milk and the sauce turned out thin and watery. It will not work with milk. Whipping cream or half & half may work (I have not yet tested these) but your sauce will be thinner than shown.
- Seasoning - Paprika, salt, and pepper add a mild, savory flavor to the cheese sauce.
Tips and tricks
Use a whisk - The cream cheese needs to be whisked into the heavy cream, or else you may be left with a few lumps. Using a whisk ensures your sauce is smooth and creamy.
Use freshly shredded cheese - I mentioned this above, but it's worth mentioning again. Using pre-shredded, bagged cheese may make your sauce grainy if it contains an anti-clumping powder.
Use heavy cream - I understand milk is probably in your refrigerator right now. However, I tried this recipe with milk and the sauce was very thin, even when adding extra cooking time. Heavy cream creates a rich, creamy, and thick sauce without the need for thickeners like cornstarch or a roux.
Don't turn your heat up - Dairy-based sauces can break if they're heated too high. Keep the temperature to medium or medium-low to prevent your sauce from breaking or getting grainy.
Serve immediately - This cheese sauce comes together in about 5 minutes and is ready to serve immediately. Your cheese sauce will continue to thicken as it sets, so I suggest serving it as soon as possible.
Storage
Leftovers will keep for 2 to 3 days in a tightly sealed container in the refrigerator. Add a splash of milk when reheating the cheese sauce if it looks thick.
Frequently asked questions
No, adding milk to the recipe instead of heavy cream will result in a very thin sauce.
Pour over any vegetables like cauliflower or carrots, use as a dipping sauce for chicken nuggets or fries, or mix with cooked pasta for an easy macaroni and cheese.
Cheese sauce can get grainy for several reasons. If you're using pre-shredded cheese, the anti-clumping powder it's coated in can add a grainy texture to the sauce when melted. Heating your sauce at too high a heat can cause it to break and get grainy or clumpy.
Don't skip the salt listed in the recipe. Salt enhances the flavors of the other ingredients without making the sauce taste "salty". A dash of hot sauce or ½ teaspoon of mustard adds flavor and a bit of warmth. Garlic powder, chili powder, and dry mustard are other great additions and help boost the cheesy flavor of the sauce.
Recommended
📖 Recipe
Cheesy Broccoli
Ingredients
- 16 ounces broccoli florets
- ½ cup heavy cream
- 2 ounces cream cheese
- ¼ teaspoon paprika
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- 1 cup freshly shredded sharp cheddar cheese
Instructions
Broccoli (choose one method)
- Roasted broccoli - Spread your broccoli florets onto a lined baking sheet and bake in a 425 degree (Fahrenheit) oven for 18-22 minutes, or until easily pierced through with a fork.
- Steamed broccoli (stove top) - Add ½ inch of water to the bottom of a saucepan, bring to a boil, and add your broccoli to the water (broccoli will not be covered by the water - this is fine). Cover with a lid and steam for 3-6 minutes, depending on the size of your broccoli and your preferred tenderness. Strain broccoli and set aside. (If you have a steamer basket, you're welcome to use it for this method.)
- Steamed broccoli (microwave) - In a microwave safe bowl, fill the bottom with about ½ inch of water, then add your broccoli on top. Cover with a paper towel or a plate, then microwave on high for 2-4 minutes, or until broccoli is tender. Strain broccoli and set aside.
Cheese sauce
- In a saucepan over medium heat, add heavy cream, cream cheese, paprika, salt, and pepper to pan. Whisk and break apart cream cheese until sauce is melted and smooth (about 1 minute). Add shredded cheese and stir until melted.
- Remove from heat. If sauce looks thin, allow it to set off the heat for one minute. Sauce will continue to thicken as it stands.
- Pour over broccoli and serve immediately.
Equipment Recommendations
Notes
- Cheese sauce can be used on your favorite vegetable, like cauliflower or carrots, with pasta for an easy mac and cheese, or as a dipping sauce for tortilla chips, fries, or chicken nuggets.
- Leftover cheese sauce can be reheated the next day. Add a splash of milk if sauce looks too thick.
- I do not recommend substituting the heavy cream - using milk will result in a watery, thin sauce.
- Sharp cheddar can be substituted with gruyere or monterey jack cheese.
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