This Cheesy Broccoli is the ultimate comfort food side dish. It’s quick, creamy, kid-approved, and made entirely from scratch with a smooth, flavorful homemade cheese sauce that leaves the jarred version far behind. Ready in just 25 minutes, it pairs beautifully with just about any main dish.
Why You’ll Love This Recipe
- Broccoli at Its Best: While roasted or air-fried broccoli is tasty, cheesy broccoli is an all-time favorite. It channels the classic flavors of broccoli cheddar soup in side dish form.
- Real Cheese, Real Flavor: Made with sharp cheddar and Parmesan, this sauce is velvety and full of flavor—no artificial ingredients or processed cheese here.
- Easy and Fast: Even with a homemade cheese sauce, the entire dish comes together in just 20-25 minutes. It’s perfect for busy weeknights.
- Loved by All Ages: This nostalgic favorite is a great way to get kids (and adults) to love their veggies.
Ingredients
- 1 pound broccoli florets (about 6 cups)
- 2 tablespoons unsalted butter
- 2 tablespoons flour (use gluten-free if needed)
- 1 cup milk (any kind)
- ⅔ cup shredded sharp cheddar cheese
- 2 tablespoons grated Parmesan cheese
- ¼ teaspoon kosher salt (plus more to taste)
- Pinch of ground mustard (optional)
- Pinch of cayenne pepper (optional)
Instructions
- Steam the Broccoli: Add broccoli to a large saucepan with about 1 cup of water (just enough to lightly cover the bottom of the pan). Cover and bring to a simmer. Steam the broccoli for 4 to 5 minutes, until bright green and crisp-tender. Drain and transfer to a bowl. Cover to keep warm.
- Make the Cheese Sauce: Wipe the pan dry. Melt butter over medium-low heat, then whisk in flour until golden and bubbly, about 1 minute.
- Add Milk Slowly: Gradually whisk in milk, stirring constantly to avoid lumps. Let simmer for about 3 minutes, or until thickened.
- Add the Cheese: Reduce heat to low. Stir in cheddar a handful at a time, letting each addition melt fully before adding more. Add Parmesan, salt, and optional ground mustard and cayenne. Adjust seasoning to taste.
- Combine and Serve: Pour cheese sauce over broccoli or return broccoli to the pan and stir gently to coat. Serve immediately.
Recipe Variations
- Change Up the Cheese: Try gouda, gruyere, or fontina for a fun twist.
- Frozen Broccoli Option: Use steamed frozen broccoli if you’re in a pinch.
- Cauliflower Friendly: Sub cauliflower or use a broccoli-cauliflower blend.
Leftover Ideas
Leftovers reheat well and are excellent over baked potatoes or stirred into pasta for a quick lunch.
What to Serve With Cheesy Broccoli
- Chicken: Try it with air fryer chicken thighs or skillet chicken breasts.
- Beef or Pork: Pair with roast beef or pork tenderloin for a complete meal.
- Classic Sides: Serve alongside roasted potatoes, dinner rolls, or rice.
Tips for Success
- Cut broccoli into evenly-sized florets so they cook at the same rate.
- Shred cheese from a block for the best melt and smooth texture.
- Don’t overcook broccoli—you want it crisp-tender, not mushy.
- Add milk gradually and whisk constantly to avoid lumps in the sauce.
Storage
- Refrigerate: Store in an airtight container for up to 4 days.
- Reheat: Warm in a skillet over medium heat or microwave. Add a splash of milk if needed.
- Freeze: Store in an airtight container for up to 3 months. Thaw before reheating.
This Cheesy Broccoli is creamy, dreamy, and bound to become a go-to side dish for your dinner table. Easy to make and packed with flavor, it brings everyone back for seconds!