Cheesy Broccoli
Tender broccoli florets baked in a creamy, cheesy sauce until bubbly and golden—an easy, comforting side or vegetarian main that's quick to prepare.
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Servings: 4 servings
Calories: 260kcal
Ingredients
- 1½ lb 700 g fresh broccoli, cut into medium florets
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1½ cups 360 ml milk (whole or 2%)
- 1/2 cup 120 ml heavy cream (optional)
- 1½ cups 150 g shredded sharp cheddar cheese
- 1/2 cup 50 g grated Parmesan cheese
- 1 tsp Dijon mustard
- 1/4 tsp ground nutmeg optional
- Salt and black pepper to taste
- 1/4 cup breadcrumbs optional
- 1 tbsp olive oil if using breadcrumbs
Instructions
- Preheat oven to 400°F (200°C) and lightly grease a 9-inch (23 cm) baking dish.
- Trim and cut broccoli into medium florets; rinse and drain thoroughly.
- Bring a large pot of salted water to a boil; blanch broccoli 2 minutes until bright green.
- Transfer broccoli to an ice bath to stop cooking, then drain and pat dry.
- Melt butter in a saucepan over medium heat until foaming.
- Whisk in flour and cook 1 minute to form a roux without browning.
- Gradually whisk in milk and cream, simmer until sauce thickens to coat the back of a spoon.
- Stir in Dijon mustard, nutmeg, half the cheddar, and Parmesan; season with salt and pepper.
- Arrange broccoli in the prepared dish and pour the cheese sauce evenly over the florets.
- Sprinkle remaining cheddar and optional breadcrumbs (tossed with olive oil) over the top.
- Bake uncovered 12–15 minutes until sauce bubbles and cheese melts; broil 1–3 minutes if needed for a golden top.
- Remove from oven and let rest 5 minutes before serving to allow the sauce to set.
Nutrition
Calories: 260kcal | Carbohydrates: 10g | Protein: 13g | Fat: 18g | Sodium: 420mg | Fiber: 3g