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Broccoli with Cheese Sauce

Source of Recipe

"Our Sweet Basil Kitchen" by Cade and Carrian Cheney


Recipe Introduction

"Every recipe has a story, and this one is no different. Cade writes, 'In college, I invited Carrian over for dinner one night. I wanted to impress her, so I went all out with steaks, potatoes, rolls, and this cheesy broccoli. It wasn't until we were engaged that she admitted she really didn't like broccoli until she had mine. She's been sold on it ever since."

List of Ingredients

â—¦ 1 ¾ cups shredded sharp Cheddar cheese
â—¦ 2 ½ teaspoons cornstarch
â—¦ 3 cups broccoli florets
â—¦ 1 tablespoon salt, plus more to taste
â—¦ ¾ cup evaporated milk
â—¦ Pinch dry ground mustard
â—¦ Freshly ground black pepper


Recipe

In a large bowl, toss shredded cheese with cornstarch and set aside to rest 10 minutes. Meanwhile, bring a large pot of water to boil over medium-high heat.

Once water is boiling, add the 1 tablespoon salt and the broccoli. Cook no longer than 2 minutes. The broccoli should still be bright green and crisp tender. Remove broccoli with a slotted spoon and set aside in a large bowl.

In a medium saucepan over low heat, combine the cheese, milk, salt to taste, and ground mustard. Whisk until the cheese begins to melt.

Once melting begins, whisk occasionally until sauce reaches a low, soft boil. At this point, begin stirring constantly until slightly thickened, about 2 minutes. Plate the reserved broccoli and spoon a generous amount of sauce over the broccoli. Top with fresh ground black pepper and serve.

Serves 4