| Level: | Easy |
| Total: | 20 min |
| Prep: | 15 min |
| Cook: | 5 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 heads broccoli, cut into florets
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 3 cups milk
- 2 cups grated mild Cheddar
- 4 ounces cream cheese, softened
- 1/2 teaspoon salt
- 1/4 teaspoon Cajun spice
- 1/4 teaspoon mustard powder
- Black pepper
Instructions
- Blanch the broccoli by throwing florets into boiling water for 30 seconds, then draining and pouring into ice water. When cool, drain and set aside. Keep in the fridge to keep cool.
- To make the sauce, melt the butter in a pot over medium heat and sprinkle in the flour. Whisk to combine and cook until thick, about 1 minute. Pour in the milk and heat until it thickens. Add the grated cheese, cream cheese, salt, Cajun spice, mustard powder and pepper to taste. Stir to melt. Taste and adjust seasonings. Serve hot with the cold broccoli and use as a dipping sauce.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 472 |
| Total Fat | 34 g |
| Saturated Fat | 19 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 6 g |
| Sugar | 10 g |
| Protein | 22 g |
| Cholesterol | 98 mg |
| Sodium | 667 mg |
Reviews
This is all about the cheese sauce which we did not particularly like. The was Ree made it, it was a very basic cheese sauce, the kind that I have been making for the past 50 years and that my mother made before that (give or take the Cajun spice). I think the reason we did not particularly care for it was due to the cheese that I used. I took a short cut and bought pre-grated cheddar in a bag. I cut down on the milk just a bit because it looked like the sauce would be too soupy. Maybe I should have
used the amount of milk called for or a better grade of cheddar. At any rate, I’m going back to my handed down recipe. You just never know but it’s always worth a try……
something’s srrsly wrong with the proportions – it was basically a milk sauce…?
Loved this, I used sharp also, I used Cajun spice 3x time more than asked for. I used this for Blanched broccoli, but I loved it with the onion strings.
I was watching the episode and she uses SHARP cheddar cheese. I don’t know why it’s listed here as mild. Using sharp makes the difference.
I loved it after adding an extra 1/2 cup of cheddar and doubling both the Cajun and salt. In addition, I added a little cayenne. This was great and I plan on making it part of my repertoire!
This was a really nice, mild cheese sauce! The salt needed adjustment, but that’s to be expected. Served the broccoli steamed and warm instead.
A little bland for my taste. My kids ate the broccoli plain, didn’t care for the cheese sauce.
This was a disgusting cheese sauce. Was very disappointed. Lacked flavor for such a calorie bomb, was one-dimensional and tasteless. Do not waste your time.
The cheese sauce is so good and very easy to make. It would be good, in my opinion on anything.
Cheese sauce was just okay.