Steamed Broccoli with Cheese Sauce

Name: Steamed Broccoli with Cheese Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 1½ lb (680 g) broccoli crowns, cut into 1½-inch (4 cm) florets, stems peeled and sliced ¼ inch (6 mm) thick; 1 inch depth (240 ml) water, for the steaming pot; ½ tsp (3 g) kosher salt, for sprinkling over the cooked broccoli; 2 tbsp (28 g) unsalted butter; 2 tbsp (16 g) all-purpose flour; 1½ cups (360 ml) whole milk, cool or room temperature; 6 oz (170 g) sharp cheddar cheese, coarsely grated from a block (about 1½ packed cups); ½ tsp (3 g) Dijon mustard; ⅛ tsp (0.3 g) smoked paprika (optional); ¼ tsp (1½ g) kosher salt, plus more to taste; black pepper, freshly ground, to taste

From the MyKitchenBank Kitchen

Bright green, crisp-tender broccoli florets smothered in a silky, sharp cheddar sauce made from a simple butter-and-flour base. Ready in 30 minutes, with no processed cheese needed.

Prep: 15 min
Cook: 15 min
Total: 30 min
Makes: 6 side servings (about 6 cups broccoli and 1¾ cups sauce)

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Ingredients

6 servings

For the broccoli
1½ lb (680 g) broccoli crowns, cut into 1½-inch (4 cm) florets, stems peeled and sliced ¼ inch (6 mm) thick
1 inch depth (240 ml) water, for the steaming pot
½ tsp (3 g) kosher salt, for sprinkling over the cooked broccoli
For the cheese sauce
2 tbsp (28 g) unsalted butter
2 tbsp (16 g) all-purpose flour
1½ cups (360 ml) whole milk, cool or room temperature
6 oz (170 g) sharp cheddar cheese, coarsely grated from a block (about 1½ packed cups)
½ tsp (3 g) Dijon mustard
⅛ tsp (0.3 g) smoked paprika (optional)
¼ tsp (1.5 g) kosher salt, plus more to taste
black pepper, freshly ground, to taste

Equipment (6)

Large pot with a lid (5–6 quart / 5–6 liter) and a steamer basket
Medium saucepan (2–3 quart / 2–3 liter)
Whisk
Box grater
Sharp chef's knife and cutting board
Serving bowl

Steps

Before you start

Grate the cheddar yourself from a block: pre-shredded cheese contains anti-caking starch and can make the sauce grainy.
Let the milk sit out while you prep the broccoli so it isn't ice-cold; this helps the sauce stay smooth.
Have everything measured before you start the sauce, because it comes together quickly.
Start the steamer water just before the sauce so both finish at about the same time.

1
Prep the broccoli
- Cut the broccoli crowns into 1½-inch (4 cm) florets of similar size.
- Peel the tough outer skin from the stems and slice them ¼ inch (6 mm) thick.
- Rinse in a colander and let drain.
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Ready when: Florets are uniform in size and stem slices are thin.
Tip: Uniform pieces cook evenly; stem slices that are too thick stay hard.
2
Grate the cheese
- Coarsely grate 6 oz (170 g) cheddar from the block into a bowl, about 1½ packed cups.
- Set aside near the stove.
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Ready when: Cheese is in loose, fluffy shreds.
Tip: Chilling the cheese for 10 minutes first makes it easier to grate.
3
Start the steamer
- Pour 1 inch (about 240 ml) water into the large pot, making sure it stays below the bottom of the steamer basket.
- Cover and bring to a boil over high heat.
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Ready when: Steam is escaping steadily from under the lid.
4
Make the roux
- While the water heats, melt 2 tbsp butter in the medium saucepan over medium heat.
- Add 2 tbsp flour and whisk constantly for 1 minute to cook out the raw flour taste.
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Ready when: The paste is bubbling gently, smells slightly nutty, and is still pale blond.
Tip: Do not let it brown, or the sauce will taste toasty rather than creamy.
5
Steam the broccoli
- Put the broccoli in the steamer basket, set it over the boiling water, and cover.
- Steam for 4–5 minutes.
- Check at 4 minutes by piercing a stem slice with a knife tip.
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Ready when: Broccoli is vivid bright green and a knife slides into the stem with slight resistance.
Tip: Olive-drab color means it is overcooked; pull it a minute early since it keeps cooking in its own heat.
6
Whisk in the milk
- Slowly pour the milk into the roux in a thin stream while whisking constantly, to prevent lumps.
- Keep whisking until smooth.
- Increase heat to medium-high.
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Ready when: The mixture is smooth with no flour lumps.
Tip: Add the first splash of milk very slowly, whisking it into a thick paste, then pour in the rest.
7
Thicken the sauce
- Cook, whisking often and scraping the corners of the pan, for 3–4 minutes until the sauce just starts to bubble at the edges and thickens enough to coat the back of a spoon.
- Reduce heat to low.
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Ready when: Sauce coats a spoon and a finger drawn through it leaves a clean line.
Tip: Do not boil hard; it can scorch on the bottom.
8
Melt in the cheese
- Remove the pan from the heat.
- Add the cheddar a handful at a time, stirring until each addition melts before adding more.
- Stir in 1/2 tsp Dijon, ¼ tsp salt, a few grinds of pepper, and the smoked paprika if using.
- Taste and add more salt if needed.
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Ready when: Sauce is glossy, smooth, and pourable like thick cream.
Tip: Adding cheese off the heat prevents it from turning greasy or grainy.
9
Season and serve
- Transfer the steamed broccoli to a serving bowl and sprinkle with ½ tsp kosher salt.
- Pour the warm cheese sauce over the top, or serve it alongside for dipping.
- Serve immediately.
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Ready when: Broccoli is coated in sauce and still steaming hot.
Tip: If the sauce thickens while waiting, whisk in a splash of milk over low heat.

Good to know

Tips

Grate cheese from a block for the smoothest sauce.
Keep the sauce below a hard boil and add cheese off the heat to avoid a grainy or oily texture.
Dry the florets lightly after rinsing so excess water doesn't thin the sauce.
Serve the sauce on the side for dipping if you want crisper broccoli.

Make ahead

"The sauce can be made up to 2 days ahead. Press plastic wrap onto the surface, refrigerate, and reheat gently over low heat with a splash of milk, whisking until smooth. Steam the broccoli just before serving for best color and texture."

Storage & reheating

"Room temperature: up to 2 hours. Refrigerator: store broccoli and sauce together or separately in airtight containers for up to 3 days. Reheat in a saucepan over low heat with a splash of milk, or microwave in 30-second bursts, stirring between each. Freezer: not recommended; the sauce can separate and the broccoli turns mushy."

Substitutions

sharp cheddar cheese → Gruyère, Colby Jack, or a mix of cheddar and Monterey Jack. Use the same weight; Gruyère gives a nuttier flavor, and Colby Jack a milder one.
whole milk → 2% milk or half-and-half. 2% gives a slightly lighter sauce; half-and-half makes it richer. Avoid skim, which can make the sauce thin.
all-purpose flour → 1 tbsp cornstarch mixed with 2 tbsp cold milk. Whisk in the slurry after the milk heats, skipping the roux. Melt the butter and add the milk directly.
broccoli crowns → cauliflower florets. Steam 6–8 minutes until tender when pierced.