Broccoli with Cheese Sauce

My boy Bryce loves broccoli with cheese sauce so much that there’ve been times I’ve actually feared he would turn into broccoli with cheese sauce. That’s a really bizarre old wives’ tale, isn’t it? That if you eat too much of something, you’ll turn into what you’re eating? Though sometimes it’s definitely fitting: for instance, that time I ate an entire bag of jumbo marshmallows at youth group when I was eleven. I actually did turn into a marshmallow. It was a very mushy time for me.

Anyway, I join with B-Man in his love of this perfect veggie-cheese combo. It’s delicious, and the cheese sauce can be used in any number of different ways. If you can look past any biases you might harbor relating to certain orange-colored processed cheese products manufactured in the shape of rectangular logs, you’ll love it for life!

First, steam the broccoli over simmering water for 3 to 4 minutes, until slightly tender but not overly soft.

Next, to make the sauce, pour the milk into a saucepan (nonstick is good!)…

Then add the butter.

If you want to add a nice garlic flavor, peel a clove of garlic…

Then grate it or press it (so there aren’t any garlic chunks in the sauce) then set the pan over medium-low heat until the butter is melted and the mixture is hot.

About the garlic: Use it with caution! My crew loves the flavor of it in this sauce, but it can come across a little strong for little kiddos.

Next, cut that there Velveeta into cubes, and do it proudly…

Then grate up…

The other two cheeses. And now you’re ready to get into some trouble!

Stir in a little seasoned salt, pepper, salt, and chili powder…

Then add the Velveeta and stir it until it’s melted and silky.

About the Velveeta: Don’t hate! Appreciate.

And you can add/sub any cheese you want: pepper jack, Fontina, goat cheese…anything. It’s just that the Velveeta gives it a creaminess no mere mortal can attain, and besides that, it’ll make you feel like a rebel.

Add the cheddar and Monterey Jack…

And stir it slowly…

While everything melts together. This’ll take a few minutes, so just stir it and think about your to-do list, which includes eating this cheese sauce very, very soon.

While it’s nice and hot, ladle the sauce into ramekins…

Sprinkle a little chili powder on top, just for kicks…

And dig right in!

One of the very best side dishes (or snacks) in the world.

Variations
• Use pepper jack, goat cheese, or any kind of cheese you’d like in place of the cheddar and/or Monterey Jack.
• Stir chopped chives or other herbs into the cheese sauce
• Serve with steamed broccoli, asparagus, or carrots.

Here’s the handy dandy printable!

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Recipe

Broccoli with Cheese Sauce

Prep Time: 5 Minutes Cook Time: 15 Minutes Difficulty: Easy Servings: 6

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Ingredients

• 2 heads Broccoli Cut Into Florets
• 2 cups Whole Milk
• 1 Tablespoon Butter
• 1 clove Garlic, Optional
• 1/2 teaspoon Seasoned Salt
• 1/2 teaspoon Black Pepper, More To Taste
• 1/4 teaspoon Salt
• 1/4 teaspoon Chili Powder (more To Taste)
• 12 ounces, weight Velveeta Cut Into Cubes
• 4 ounces, weight Sharp Cheddar Cheese, Grated
• 4 ounces, weight Monterey Jack Cheese, Grated

Preparation Instructions

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.

Posted by Ree | The Pioneer Woman on February 23 2015