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
Units
Scale
- 12-16 ounces broccoli florets, 1 to 1 1/2" in size
- 8 ounces cheddar cheese
- 1 (12 ounce) can evaporated milk
- 1 tablespoon cornstarch
- 1/2 teaspoon garlic powder
- 1 -2 teaspoons salt, divided
- 1/2 cup panko breadcrumbs
- 1 tablespoon butter
Instructions
- In a 2 quart pot on the stove, add the evaporated milk, cornstarch, garlic powder, and 1/2 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
