Broccoli And Cheese Sauce Food

BROCCOLI WITH CHEESE SAUCE

Steps:

• Place broccoli in boiling water and add salt. Cook until tender. Drain well or it will turn your sauce into a soup.
• For cheese sauce: In separate saucepan melt butter over low heat. Gradually stir in flour until smooth.
• While stirring constantly, add milk slowly. Stir until smooth. Add salt and cheese, stirring until cheese is melted. Don't overcook.
• Serve broccoli with cheese sauce on top.

ONE SKILLET PASTA BAKE WITH BROCCOLI AND WHITE CHEESE SAUCE

Steps:

• Preheat the oven to 350 degrees F.
• For the cheese sauce. In a 12-inch cast iron skillet on low heat, melt the butter and add the flour. Whisk constantly to make a roux; it will clump up at first and then smooth out a bit as the flour is incorporated*.
• Increase the heat to medium and gradually add the milk while whisking. Once the milk starts to bubble and thicken slightly, stir in the cheese and whisk frequently as the sauce continues to thicken, about 2-3 minutes; it should be able to coat the back of a wooden spoon. Season with salt and pepper. Remove from heat.
• For the pasta bake. Once the sauce is ready, stir in the pasta and broccoli, making sure that the pasta is completely coated with the sauce. Sprinkle cheese and breadcrumbs on top.
• Bake for 25-30 minutes, until the pasta and broccoli are cooked through and the crust is golden brown. If the sauce appears too thick or the pasta is still crunchy, pour in some additional milk and bake for an another 10-15 minutes. Serve immediately.

KETO BROCCOLI WITH CHEDDAR CHEESE SAUCE

Steps:

• Place 1 inch of water in a large pot, and bring it to a rolling boil. Add the broccoli, cover with a tight-fitting lid, reduce the heat to low, and simmer until the broccoli is bright green and tender, 8 to 10 minutes. Drain the broccoli and set aside.
• Meanwhile, in a medium pot, bring the cream and butter to a simmer on medium-high heat, stirring often, until the mixture slightly reduces and thickens, about 5 minutes. Stir in the mustard, garlic powder, onion powder, salt, and pepper. Remove from the heat and slowly whisk in one-quarter of the cheddar cheese at a time, whisking until the mixture is smooth between additions.
• Divide the steamed broccoli among 4 plates, season with salt and pepper, top each with one-quarter of the cheese sauce, and enjoy.

BROCCOLI & CAULIFLOWER CHEESE

Steps:

• Heat oven to 200C/180C fan/gas 6. In a very large saucepan, cook the cauliflower in boiling salted water for 5 mins. Then add the broccoli and cook for 3 mins more. Drain well and transfer to a large ovenproof dish.
• To make the cheese sauce, melt the butter in a small pan. When foaming, add flour and mustard powder, and cook for 1 min, stirring constantly. Take off the heat and add the milk, a little at a time, stirring constantly to get rid of any lumps. Once half the milk has been added, return to the heat and add the remaining milk. Keep stirring and bring to the boil, then turn down to a simmer and cook for 2 mins, until thickened and smooth. Add most of the cheese and some seasoning then take off the heat and add the chives.
• Pour the sauce over the vegetables and sprinkle with the remaining cheese. This can be done the day before and kept covered in the fridge. Cook in the oven for 35-40 mins until bubbling, allowing an extra 5-10 mins cooking time if from the fridge.

BROCCOLI WITH CHEESE SAUCE

Steps:

• Place the broccoli and water in a microwave-safe bowl. Cover and microwave on high for 3-5 minutes or until tender., Meanwhile, in a small saucepan, whisk the cornstarch, seasonings and milk until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Stir in the cheddar cheese and Worcestershire sauce until cheese is melted. Drain the broccoli; top with cheese sauce.

CHEESY BROCCOLI PASTA BAKE

Steps:

• Cook the pasta, adding the broccoli for the final 4-5 mins and cooking until tender. Drain well, then heat the grill.
• Heat the butter in a saucepan and stir in the flour. Cook for 1 min, then gradually add the milk, stirring well between each addition. Bring to the boil, stirring, then simmer for 2 mins, before stirring in the mustard, half the cheese and seasoning.
• Mix the pasta and broccoli into the sauce and spoon into an ovenproof dish. Scatter over the remaining cheese and place under a hot grill for 3-4 mins until golden and bubbling.

BROCCOLI WITH CHEESE SAUCE

Steps:

• Steam the broccoli florets for 3 to 4 minutes, or until slightly tender but not overly soft. To make the sauce, heat the butter and milk over medium-low heat until hot. Stir in the garlic (if using), seasoned salt, black pepper, salt, and chili powder. Add the Velveeta and stir it until it's melted and creamy. Stir in the cheddar and Monterey jack until melted. Taste and adjust seasonings. Serve ramekins of cheese sauce with warm broccoli florets.

BROCCOLI AND CHEESE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Butter a 2-quart baking dish or gratin dish.
• Melt 2 tablespoons butter in a medium saucepan over medium-high heat. Add the onions and 1 teaspoon salt and cook, stirring frequently, until the onions are translucent, about 4 minutes. Stir in the flour and stir to coat the onions. Cook for 2 minutes. Remove from the heat and whisk in the hot milk. Return to the heat and bring to a simmer. Stir in the cheese by the handful. Add salt to taste. Add the broccoli to the cheese sauce and pour into the prepared dish.
• Melt the remaining 2 tablespoons butter in a small skillet and stir in the cracker crumbs. Cover the broccoli casserole with the buttered cracker crumbs. Bake until bubbly and lightly browned, about 20 minutes.

CHEESE SAUCE FOR BROCCOLI AND CAULIFLOWER

Steps:

• Melt butter in a saucepan over medium heat; whisk flour into butter until smooth. Pour milk into butter mixture and stir with a wooden spoon to combine. Cook and stir until mixture thickens, about 3 minutes. Add Cheddar cheese and stir until cheese is melted, about 3 minutes more. Season with salt and pepper.

BROCCOLI WITH CHEESE SAUCE

Steps:

• Heat water to boiling in a deep skillet or saute pan with a lid over medium heat. Add broccoli florets and cover to steam for 3-5 minutes. Transfer to a serving dish and cover to keep warm.
• Melt butter in a medium saucepan or skillet over medium heat. Add flour and whisk constantly until completely combined, then cook, whisking often, until golden; 2-3 minutes.
• Pour in milk and bring to a simmer. Let simmer for 3-5 minutes or until mixture is thickened. Stir in cream cheese and ground mustard.
• Remove from heat and cool for a few minutes before stirring in shredded cheddar. Taste and add salt and pepper as desired. If the sauce is too thick, stir in a little bit of warm milk until the right consistency is reached.
• Pour over steamed broccoli and serve.

BROCCOLI, SPINACH, AND THREE-CHEESE LASAGNA

Steps:

• Heat oven to 400ºF. In a large bowl, combine the ricotta, broccoli, 2 cups of the mozzarella, ¼ cup of the Parmesan,½ teaspoon salt, and ¼ teaspoon pepper. In a small bowl, combine the marinara sauce and cream.
• Spoon a thin layer of the sauce into the bottom of an 8-inch square baking dish. Top with 2 noodles, a quarter of the remaining sauce, and a third of the broccoli mixture; repeat twice. Top with the remaining 2 noodles and sauce. Sprinkle with the remaining ¼ cup of mozzarella and ¼ cup of Parmesan.
• Cover tightly with an oiled piece of foil and bake until the noodles are tender, 35 to 40 minutes. Uncover and bake until the top is golden brown, 10 to 15 minutes.
• Toss the greens with the olive oil, lemon juice, and ¼ teaspoon each salt and pepper. Serve with the lasagna.

FITNESS CHICKEN SAUTé WITH BROCCOLI-BLUE CHEESE SAUCE

Steps:

• In a larger pot, cook finely chopped onion in hot oil until translucent.
• Add sliced chicken breasts and stir until the meat turns pale.
• Season the meat and let it braise on a lower flame for about 20 minutes. During braising, check the meat, stir it occasionally, and, if necessary, add a little water. Then salt the meat to taste.
• In a second pot, pour 1 cup of hot water over washed broccoli cut into smaller pieces and braise it for about 10 minutes - until soft.
• Afterward, blend the broccoli with the water that remained in the pot.
• Stir blue cheese, crushed garlic cloves, and salt into the resulting puree. If necessary, add a little bit of milk.
• When the meat is ready, combine it with the resulting broccoli sauce.
• You can serve the meal with rice, millet, buckwheat, pasta, quinoa or alternatively low-carb side dishes.

BROCCOLI WITH CHEESY VELVEETA SAUCE

Steps:

• Combine all ingredients except broccoli in microwaveable bowl.
• Microwave on HIGH 3 min. or until VELVEETA is completely melted, stirring after each minute.
• Pour over broccoli. Serve immediately.

CHEESE SAUCE FOR BROCCOLI OR CAULIFLOWER

Steps:

• Melt butter in a medium saucepan over medium. Whisk in flour until combined. Whisk in milk, and cook, whisking constantly, until mixture comes to a boil, about 2 minutes
• Remove from heat, and stir in cheese, mustard, salt, and pepper until smooth.

BROCCOLI WITH CHEESE SAUCE

Steps:

• Combine milk, cornstarch, garlic, salt, and ground red pepper in a saucepan; bring to a simmer over medium, stirring until thickened. Reduce heat to low; stir in horseradish and cheese. Serve with steamed broccoli.

EASY BROCCOLI CHEESE SOUP

Steps:

• Start by preparing your vegetables. Chop 3 large heads broccoli (I used 1.5 lbs and it came out to about 8 cups chopped. Don't throw out those stems! They are delicious!), shred your 3 carrots (or chop into matchsticks), chop the 1 onion and smash and mince 2 cloves garlic. Set aside.
• In a large soup pot, melt 1/3 cup butter over medium heat. Add the chopped onion and stir to combine.
• Add all the spices: 1 and 3/4 teaspoon kosher salt, 3/4 teaspoon black pepper, 3/4 teaspoon dry mustard, 1/8 to 1/4 teaspoon cayenne pepper, and 3/4 teaspoon smoked paprika.
• Continue sautéing the onion until translucent, about 4-5 minutes.
• Add 2 cloves of minced garlic and saute another minute until fragrant.
• Gradually add 1/3 cup flour over the onion mixture. Don't add it all at once. Sprinkle a little bit on, stir to make it absorb into the butter, then add more, until you've added all of it and you have formed a paste with the butter and flour.
• Use a whisk to gradually add in the 3 cups chicken broth. Go slow! Be careful! We are creating a roux; if you add the liquid too quickly, your sauce will never become creamy. Add in a little broth at a time, stirring until incorporated each time, until you've added it all.
• Continue this same process with the 3 cups of whole milk. You can go a little faster this time.
• Turn the heat up to medium high to bring to a low simmer.
• Add in all the broccoli and carrots. Once you have reached a low simmer (small bubbles, nothing to wild) turn the heat back to low to maintain a very slow simmer. Let the mixture continue at a light simmer until the broccoli is just barely tender. Nobody wants mushy broccoli, so keep an eye on it. It shouldn't take more than 5-10 minutes. Do not let the soup come to a rapid boil, it will make your sauce grainy.
• Turn off the heat. Stir in 1/2 cup cream.
• Shred 4 cups of sharp cheddar cheese, or about 14-16 ounces. Shred it yourself, if possible! Pre-shredded cheese has anti-caking ingredients that inhibit melting.
• Add in the shredded cheddar cheese, one cup at a time, stirring every time. Stir until the cheese is melted before adding in the next bit. If your soup has cooled and the cheese is not melting, turn the heat back on to low until it melts. Then turn the heat off right away. (If you heat it too much at this point, your sauce will get grainy.)
• After all the cheese is added in, taste the soup and see if you want to add in that extra half cup of cream. Add more salt and pepper if it needs it.
• Serve hot with a sprinkle of cheddar cheese on top and some chopped green onions! This soup goes really well with One Hour French Bread.
• Reheat leftovers on the stove over low heat. If you microwave leftovers, the sauce will become a bit grainy (it does still taste good, just not the same texture as freshly made).

BROCCOLI WITH ONION CHEESE SAUCE

Steps:

• Steam broccoli until crisp-tender. Drain well. Place broccoli in shallow serving dish.
• While broccoli is cooking, melt butter in medium saucepan over medium heat. Add onion and cook until tender, about 8 minutes.
• Stir in flour. Add milk; cook and stir until sauce comes to a boil for several minutes.
• Stir in cheese until it melts; add salt, pepper and garlic powder.
• Pour over hot broccoli and serve.

HEALTHY BROCCOLI AND CHEESE CASSEROLE (VEGAN OPTION)

Steps:

• Prepare orzo per the package directions. For al dente pasta, cook the orzo for 9 minutes. Reserve 1/4 cup of the cooking water. Drain the orzo (do not rinse), and place it back in the pot. Add 1 Tablespoon of olive oil and 2-3 Tablespoons of reserved pasta water to the orzo, and stir to combine.
• While the orzo is cooking, steam the broccoli, and prepare the cheese sauce.
• In a large bowl, combine the lightly steamed broccoli with the cooked orzo. Stir, and add another Tablespoon of olive oil, making sure to mix all of the ingredients together. Mix in any optional additional spice (i.e 2 Tablespoon red pepper sauce, hummus, salsa, etc.) and chicken, if desired. Set the bowl aside, and prepare the baking dish.
• Preheat the oven to 350 degrees Fahrenheit. Oil or lightly grease an 8×11 or 9×12 casserole dish and set it aside.
• To make the cheese sauce, melt the butter or oil into a medium saucepan over medium heat. Once melted, whisk in gluten free all-purpose flour, garlic powder, salt, and pepper. Stir and cook for 2-3 minutes on medium-low until the color of the roux gets slightly nuttier in color. The texture might be very viscous at first, but keep stirring with a spatula or spoon to cook out the starchy flavor.
• Gradually whisk in the milk. Make sure to whisk constantly as it will be very thick. Keep adding a little bit of milk at a time until it smooths out and all of the milk has been added.
• Next, whisk in the vegetable broth. Once it reaches a soft boil, reduce the heat to medium low or low, and whisk for 30 seconds. Add 3/4 cup shredded cheese (or 1/4 cup nutritional yeast as cheese substitute) and a pinch of paprika, stirring over low heat or removed from the heat.
• Add the cheese sauce to the broccoli and orzo mixture, and stir to combine.*
• Spread the broccoli cheese orzo mixture into the prepared casserole dish, and top it with the remaining optional shredded cheese.
• Bake the casserole in a preheated oven for 25-30 minutes or until it is bubbly and the cheese is melted.
• Remove the casserole dish from the oven, and season it to your liking. Add salt and pepper to taste.

BROCCOLI CHEDDAR MAC AND CHEESE

Steps:

• Cook pasta according to package directions for al dente. In the last 5 minutes, add broccoli to pasta. Drain and return to pan. Set aside.
• In a large skillet or frying pan, melt butter over medium heat.
• Add onions and carrots and sauté until onions are translucent and tender.
• Make a roux by sprinkling flour over the onions and carrots. Stir and cook flour for 2-3 minutes,
• Slowly pour milk, heavy cream, vegetable broth, stir and then add garlic powder, Slap Ya Mama, ground mustard, turmeric and black pepper into pan, stirring constantly until smooth.
• Reduce to low and let sauce thicken, stirring frequently.
• Once sauce has thickened, remove from heat, add both types of cheese, stir until combined then add broccoli and pasta to pan. Stir until combined and serve hot.

EASY BROCCOLI WITH CHEESE SAUCE

Steps:

• Gather the ingredients.
• Steam or boil broccoli following package instructions.
• If using fresh broccoli, steam in a covered saucepan over simmering water for 4 to 5 minutes, just until tender.
• In a medium saucepan or saucier over medium heat, combine cheese, milk, and onion powder. Heat, stirring frequently, until cheese is melted, and mixture is smooth, about 7 minutes. Add salt and pepper to taste, plus ground cayenne or hot sauce if desired.
• Pour sauce over broccoli arranged on a serving platter or in a bowl, or serve sauce separately.

BROCCOLI WITH CHEDDAR CHEESE SAUCE

Steps:

• Fill a medium saucepan with 1 inch of water and place a steamer inside. Bring the water to a boil, place the broccoli in the steamer, reduce the heat to medium, cover and steam until tender and bright green, about 5 minutes.
• Transfer the broccoli to a bowl and sprinkle lightly with salt and pepper. Top the broccoli with the Cheddar Cheese Sauce, or serve it on the side.
• Melt the butter in a medium saucepan over medium heat until foamy. Spoon the flour over the butter and cook, while stirring, until the flour becomes pasty. Pour in the milk while whisking and season with salt and pepper. Bring to a boil, reduce the heat to a medium simmer and cook for 5 to 8 minutes. Slowly add the cheese by handfuls and stir with a wooden spoon until melted and smooth.

CORN AND BROCCOLI IN CHEESE SAUCE

Steps:

• In a 4-qt. slow cooker, combine the corn, broccoli and cheeses. In a small bowl, combine soup and milk; pour over vegetable mixture.
• Cover and cook on low until heated through, 3-4 hours. Stir before serving.

BROCCOLI WITH CHEESE SAUCE

Steps:

• With paring knife, cut a thin slice off the bottom of each broccoli stalk to remove the dried end. Remove any leaves and, from cut end, pull thick, fibrous skin upward toward flowerets to remove. Cut broccoli crosswise into 4-inch lengths. Split broccoli flowerets and stalks lengthwise into thinner pieces if stalks are thicker than 1/2 inch.
• In 12- by 8-inch microwave-safe dish, arrange broccoli in single layer, spoke fashion, with flowerets positioned in center of dish. Add water, cover with vented plastic wrap, and microwave on high (100 percent) 8 minutes or until crisp-tender. (If microwave does not have carousel, rotate dish halfway through cooking.) Let broccoli stand, covered, 5 minutes.
• Meanwhile, prepare cheese sauce: In microwave-safe bowl, microwave butter on high (100 percent) 30 seconds or until melted. Stir in flour, salt, dry mustard, and pepper sauce until blended. Microwave 1 minute. Stir in milk until well mixed. Microwave 2 1/2 minutes or until mixture thickens, stirring after 2 minutes. Add cheese and stir until cheese is distributed. Microwave on medium (50 percent) 30 seconds longer. Stir until sauce is smooth.
• Drain any remaining water from broccoli. Pour sauce over broccoli and sprinkle with paprika. Serve immediately.

THREE-CHEESE BROCCOLI MANICOTTI

Steps:

• Bring a pot of generously salted water to a boil.
• Meanwhile, separate broccoli stems and florets. Cut florets in half and cut each stem into several pieces lengthwise.
• Place stems in the boiling water and cook for 3 to 4 minutes. Then add florets and cook until just barely tender, about 3 more minutes.
• Use a slotted spoon to transfer broccoli to a bowl of cold water, leaving the water boiling on the stove. Let broccoli sit until cool, about 2 minutes. Transfer to a colander and let sit until very well drained. Leave the bowl of cold water for the pasta.
• Meanwhile, add manicotti to the boiling water and cook, stirring occasionally, until tender but slightly undercooked, 6 to 7 minutes. Use a slotted spoon to gently transfer manicotti into the bowl of cold water.
• Chop cooled, drained broccoli into small pieces. Transfer 3 cups chopped broccoli to a mixing bowl and reserve any extra for another use.
• Add garlic, ricotta, provolone, 1 ¼ cups Parmigiano-Reggiano, eggs, salt, cayenne, pepper, and nutmeg to the broccoli. Mix with a spoon until thoroughly combined. Cover and refrigerate until needed.
• Preheat the oven to 375 degrees F (190 degrees C).
• Bring tomato sauce and water to a simmer over medium-high heat.
• Ladle ½ inch hot sauce into a 9x13-inch baking dish or lasagna pan. Sprinkle in cooked Italian sausage.
• Transfer broccoli filling into a pastry bag. Cut off the tip slightly smaller than the opening of the manicotti. Gently pipe stuffing into 12 manicotti, being careful not to overstuff. Place stuffed manicotti in the sauce in the baking dish, angling as necessary to fit.
• Ladle in just enough sauce to barely cover the manicotti. Sprinkle ¼ cup Parmigiano-Reggiano over top.
• Bake in the center of the preheated oven until hot and bubbly, 25 to 30 minutes.
• Garnish with parsley and let sit for 10 minutes.
• Serve two manicotti per bowl, garnished with more Parmigiano-Reggiano.