Broccoli With Cheese Sauce Food

BROCCOLI WITH CHEESE SAUCE

Steps:

• Place broccoli and water in a microwave-safe bowl.
• Cover and microwave on high for 3-5 minutes or until tender.
• In a 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.
• Add in the cheddar cheese and Worcestershire sauce and stir until cheese is melted.
• Drain the broccoli and top with cheese sauce.

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.

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.

QUICK AND SIMPLE BROCCOLI AND CHEESE

Steps:

• Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and transfer to a microwave safe casserole dish.
• Pour melted butter over broccoli (use more or less, to taste) and season with salt and pepper. Sprinkle cheese over the top and microwave, on high, for 1 minute, or until cheese is melted.

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.

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 WITH CHEESE

Steps:

• Cut broccoli into spears with 1/2-inch-wide stalks. In 2-quart round microwavable dish, place broccoli and water. Cover with plastic wrap, folding back one edge 1/4 inch to vent steam. Microwave on High 6 to 8 minutes or until hot and crisp-tender; drain.
• In 2-quart saucepan, heat remaining ingredients over medium heat 6 to 8 minutes, stirring frequently, until cheese is melted and mixture is smooth. Pour over broccoli.

STEAMED BROCCOLI WITH CHEESE SAUCE RECIPE

Steps:

• Steam broccoli until crisp-tender, about 4-5 minutes.
• While the broccoli is steaming, melt the butter in a medium saucepan over medium-low heat.
• Whisk in flour and mustard powder and cook for about 1 minute. Pour in the milk, and whisk constantly until the sauce comes to a bubble and has thickened substantially.
• Add cheese in 3 increments, stirring until each addition is completely melted before adding the next.
• Season to taste with salt.
• Pour this wonderful sauce over the freshly steamed broccoli.
• Serve and enjoy!

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.

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 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.

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:

• 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.

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.

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 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 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.

BROCCOLI TREES WITH CHEESE SAUCE

Steps:

• Melt butter in a small, heavy skillet or saucepan over medium heat. Add flour and cook, stirring constantly, until bubbly, fragrant and just golden, about 2 minutes.
• Whisk in about 1/3 of the milk and bring to a simmer. Repeat twice more with remaining milk, continuing to whisk as sauce thickens and reducing heat if it boils.
• Whisk in the cheese and heat through. If sauce is too thick, whisk in a little more milk. Pour into small bowls for dipping and serve with broccoli.

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.

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.