A simple, silky cheddar cheese sauce made from scratch is always a winner in my book. Cheddar is always better, especially when paired with perfectly steamed broccoli. This dish has been a must-have at all my family holiday gatherings. I hope you find this recipe for Broccoli with Cheddar Sauce to be a perfect addition to your own gatherings as well.
Not only is it a bright and beautiful dish, but it's also the tastiest way to get your veggies! I added an extra layer of delightfulness by topping this family favorite with buttery, crunchy panko crumbs. The whole dish comes together in about 20 minutes, which is so helpful during a large food event when everything else can seem so complicated.
Read on for all the loving details to make Broccoli with Cheddar Sauce.
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Featured Ingredients
Read below about a few of the ingredients used to make Broccoli with Cheddar Sauce.
Broccoli - Use what you prefer: whole broccoli, pre-cut florets, or frozen.
Cheese - For the smoothest sauce, buy a brick of cheese and shred it yourself. Bagged, shredded cheese is coated in an anti-clumping agent that inhibits its ability to melt well.
Panko - You can use traditional bread crumbs or panko-style crumbs. I like the panko-style because it hasn't been toasted yet, unlike canned breadcrumbs. Then, you can brown it to your liking in a buttered pan.
Evaporated Milk - Make sure you are not use condensed milk. It is sweet and would not be appropriate for this cheese sauce.
Cornstarch - This is the thickener for the sauce so this dish is gluten-free!
See recipe card for quantities.
Tools for the job
- Measuring cups and spoons
- Sharp knife (paid link) and cutting board (paid link)
- Cheese grater or food processor
- two 2-quart pots, small nonstick skillet
- Whisk, spatula
How to make Broccoli with Cheddar Sauce
You can make the cheese sauce and steam the broccoli simultaneously so they are ready at the same time.
Make the cheese sauce
- Add the evaporated milk, cornstarch, garlic powder, and ½ teaspoon of salt to a 2-quart pot on the stove. Whisk the ingredients together.
- Turn the heat to medium and wait for small bubbles to start forming.
- Add the shredded cheese a handful at a time while constantly whisking. Do not boil.
- Taste for salt and add more if needed.
- Leave the pot covered on low heat if the sauce is done before the broccoli.
Steam the broccoli
- While the evaporated milk mixture is simmering, place the broccoli florets in a 1-2 quart pot with a lid.
- Add an inch or two of water and sprinkle with a few pinches of salt.
- Bring to a boil, then lower to a simmer over medium heat and cover the pot.
- Simmer with the lid on until the broccoli turns bright green and can be pierced with a fork, about 7 minutes.
- Pull the broccoli off the heat and drain any water left in the pot. Leave the lid slightly askew so heat doesn't build up.
Toast the panko
- Melt butter over medium heat in a small nonstick skillet.
- Add the panko crumbs and a few pinches of salt and stir to coat in the butter.
- Continue to stir and flip the panko until it darkens in color.
Melt butter in a nonstick skillet. Add the panko crumbs and toss in the butter. Continue to stir and shake the pan until the panko has completely browned, 3-5 minutes.
Serving Broccoli and Cheese Sauce
Serve the broccoli in a dish and cover with the cheese sauce. Sprinkle the buttered panko over the top. Or, serve the cheddar sauce and panko on the side for each person to add to their own plate.
Hot Tip!
If you only have one pot to work with and can't make the broccoli and cheese sauce simultaneously, you can utilize the oven or a crock pot to keep one warm while the other cooks. I recommend making the cheese sauce first and keeping that warm since broccoli can easily overcook. Stir it occasionally to keep the sauce flowing.
Substitutions and Variations
- Broccoli - Swap out the broco for cauliflower, Brussels sprouts, or roasted potatoes.
- Cheese - You can use another semi-firm cheese like gouda, Swiss, provolone, or Havarti. Avoid soft or hard cheeses like parmesan or goat cheese, as they will not melt properly and can yield a grainy sauce.
Leftover Broccoli with Cheddar Sauce
- Leftover cheese sauce can be refrigerated for up to 5 days. However, it does not freeze well. See the original cheese sauce post for more information on freezing and reheating.
- Refrigerate leftover (un-cheesed) broccoli for 2-3 days. Broccoli freezes best if it has only been blanched but not fully cooked. Rather than freezing it, repurpose leftover cooked broccoli by adding it to a soup, scrambled eggs, or casserole.
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Broccoli with Cheddar Sauce
- Total Time: 20 minutes
- Yield: 4-6 servings
- Diet: Gluten Free
Description
Treat yourself to the deliciousness of broccoli with cheddar sauce. This quick and easy recipe is a crowd favorite and a great way to enjoy your vegetables.
Ingredients
- 12-16 ounces broccoli florets, 1 to 1 ½" in size
- 8 ounces cheddar cheese
- 1 (12 ounce) can evaporated milk
- 1 tablespoon cornstarch
- ½ teaspoon garlic powder
- 1 -2 teaspoons salt, divided
- ½ cup panko breadcrumbs
- 1 tablespoon butter
Instructions
- In a 2 quart pot on the stove, add the evaporated milk, cornstarch, garlic powder, and ½ teaspoon of salt. Whisk the ingredients together.
- Turn the heat to medium and wait for small bubbles to start forming.
- At this point, add the shredded cheese a handful at a time while constantly whisking. Do not boil.
- Continue to stir the cheese as it bubbles and thickens, about 5 minutes. Keep the heat as low as possible while still simmering so the milk doesn't singe in the pot.
- Taste for salt and add more if needed.
- If the sauce is done before the broccoli, leave the pot covered on low heat, or transfer to a crock pot.
- While the evaporated milk mixture is simmering, place the broccoli florets in a 1-2 quart pot with a lid.
- Add an inch or two of water and sprinkle with a few pinches of salt.
- Bring to a boil, then lower to a simmer over medium heat and cover the pot.
- Simmer with the lid on until the broccoli turns bright green and can be pierced with a fork, about 7 minutes.
- Pull the broccoli off the heat and drain any water left in the pot. Leave the lid slightly askew so heat doesn't build up.
- Melt butter over medium heat in a small nonstick skillet.
- Add the panko crumbs and a few pinches of salt and stir to coat in the butter.
- Continue to stir and flip the panko until it darkens in color.
- Serve the broccoli in a dish, covering it with the cheese sauce. Sprinkle the butter panko over the top.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side dish
- Method: Stove-top
- Cuisine: American
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