Broccoli Cheese Sauce for Baked Potatoes
Make the best broccoli cheese sauce for baked potatoes with this easy recipe. The ingredients are simple, and there is even a no-fuss way to keep it warm for serving at a baked potato bar.
Equipment
- 1 medium saucepan
- 1 Wooden spoon
- 1 Sharp knife
- 1 cutting board
- 1 microwave-safe covered casserole dish
- 1 cheese grater
- 1 small (1 quart) crock pot optional
Ingredients
- 1 head of broccoli (with enough flowerets for 2 cups)
- 4 tbsp butter
- 4 tbsp flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon dry mustard
- 1 cup grated cheddar or American cheese (freshly grated is best)
- 2 cups milk
Instructions
- Wash the broccoli, removing outer leaves and tough parts of stalks.
- Cut into 1/2 inch flowerets and measure out 2 cups.
- Place the flowerets into a casserole dish and add 2 tablespoons of water.
- Put the lid on the dish and microwave on high (the usual default setting) for 8 minutes.
- Grate 1 cup of cheddar or American cheese. Set aside.
- While the broccoli is cooking, melt the butter over low heat in the saucepan, stirring with the wooden spoon.
- Blend in the flour and seasonings, stirring and cooking over low heat until the mixture is smooth and bubbly.
- Remove the saucepan from the heat and stir in the milk.
- Return to the stovetop and heat the mixture to boiling over medium heat. Keep cooking and stirring until the mixture thickens.
- Boil for 1 minute, stirring constantly.
- Remove the saucepan from the heat and stir in the grated cheese until it is melted.
- Drain the cooked broccoli and add it to the cheese sauce.
- Serve immediately or refrigerate for serving later.
- If refrigerated, heat before serving, either warming it in the microwave or placing it in a small crock pot if it will need to be part of a baked potato bar.
Notes
Calorie count is based on a serving size of 1/2 cup.