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Broccoli with Cheese Sauce

Source of Recipe

From "Cheese Obsession" by Georgeann Brennan


Recipe Introduction

"Broccoli with cheese sauce is a longtime American favorite, served at countless tables throughout the country. You can vary the flavor by using different cheeses, such as Swiss or Fontina, but a good, sharp Cheddar is my hands-down favorite choice for this comfort-food dish."

List of Ingredients

â—¦ 4 to 5 large heads broccoli
â—¦ 3 tablespoons unsalted butter
â—¦ 3 tablespoons all-purpose flour
â—¦ 2 cups whole milk
â—¦ ½ teaspoon sea salt
â—¦ ½ teaspoon freshly ground black pepper
â—¦ â…› teaspoon cayenne pepper
â—¦ 3 ounces sharp Cheddar cheese, grated


Recipe

Trim the thick stalks from the broccoli heads and discard. Cut the heads lengthwise into halves or thirds, depending on size. Bring water to a boil in a steamer pan. Arrange the broccoli on the steamer rack, place over the boiling water, cover, and steam until easily pierced with a fork, about 15 minutes. Drain, and cover to keep warm.

Meanwhile, make the sauce. In a saucepan over medium-high heat, melt the butter. When it foams, remove the pan from the heat and whisk in the flour to make a thick paste. Return to the heat and slowly pour in the milk, whisking constantly. Bring to a boil, continuing to whisk. Reduce the heat to low and simmer, stirring occasionally, until slightly thickened, 7 to 10 minutes. Stir in the salt, black pepper, and cayenne and continue to simmer, stirring occasionally, until the mixture has thickened enough to coat the back of a spoon, about 10 minutes longer. Add the cheese and stir just until melted, about 2 minutes. Remove from the heat.

Arrange the broccoli pieces in a warmed serving bowl and pour the hot sauce over them. Serve at once.

Serves 4 to 6