Cheese Sauce for Broccoli
Looking for a delicious and easy way to make your broccoli more enticing? Look no further! Our cheese sauce for broccoli is the perfect solution.
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Ingredients
- 2 Tbsp Unsalted Butter
- 2 Tbsp All Purpose Flour
- 1 Cup Milk
- ¼ Tsp Ground Cayenne Pepper
- ⅛ Tsp Garlic Powder
- ⅛ Tsp Salt
- 5.5 Ounces Cheddar Cheese
- 2 Cups Broccoli Florets
Instructions
- Cook the roux well before adding any liquid. To get rid of the floury taste, cook the flour mixture for a few minutes while stirring often
- Make sure your milk isn't too hot. To avoid scalding, it is crucial to pay great attention and whisk constantly when working with milk on the cooktop. You should also make sure that you don't cook it over medium heat
- Signs that a sauce is thickening A good way to check if the milk has thickened enough to add cheese is to stick a spoon into the mixture. It's ready to add the cheese when it covers the back of a spoon
- It is best to shred the cheese by hand for best melting
- To avoid any scorching, make sure the heat is off before adding the shredded cheddar cheese
- Make sure the broccoli is all the same size. ensure consistent cooking when steaming, make sure you trim your broccoli florets to the same size
- Prepare ahead of time by shredding the cheese and cleaning and chopping the broccoli
- When covered and refrigerated, leftover cheese sauce can be kept for up to three days. In a small saucepan, reheat over medium heat, stirring in a little milk to get the right consistency
Nutrition
Sodium: 292mg | Cholesterol: 28mg | Calories: 152kcal | Trans Fat: 0.2g | Monounsaturated Fat: 2g | Polyunsaturated Fat: 0.3g | Saturated Fat: 6g | Fat: 9g | Protein: 12g | Carbohydrates: 7g