Let’s Talk About Cheesy Broccoli (and My Slight Obsession)
Okay, so, have you ever started dinner without a real plan but knew you wanted something that’s basically a hug on a plate? That’s me, at least once a week. And more times than I’d admit, cheesy broccoli is that hug. Honestly, it started as a last-minute thing to get my kids (and, let’s be real, my husband) to eat more green stuff—now, we’ve all come round to the idea that broccoli is just an excuse for melted cheese. I remember my mum making it after school with whatever cheese she had, and if there was a rugby game on, no one’s watching the match; we’re all in the kitchen pinching bits from the dish before it hits the table. Funny how broccoli can totally upstage the rest of dinner sometimes.
Why I Keep Coming Back to This Recipe
I make this when it’s been ‘one of those’ days and I can’t face any more complicated recipes—and also, because it’s hands down the only way my cousin agreed to even glance at broccoli growing up (she’s since converted, thank goodness). My family goes a bit bonkers for it, especially when I use a mix of cheddar and mozzarella—sometimes I throw in a bit of parmesan if I’m feeling fancy or if it’s lurking in the back of the fridge. And let me just say, I used to be the queen of lumpy cheese sauce, but not anymore (mostly). Sometimes it still splits if I get distracted by the dog, but hey, no one’s perfect.
What You Need (Plus a Few Swaps)
- 1 large head of broccoli, chopped into florets (fresh or, in a pinch, frozen—honestly, I’ve used both)
- 2 tbsp butter—I’ve used margarine in an emergency, not bad really
- 2 tbsp all-purpose flour (plain flour if you’re in the UK like me)
- 1 and 1/2 cups milk (I’ve tried oat milk when I ran out of regular; surprisingly not awful)
- 1 1/2 cups shredded cheese (cheddar is classic, but sometimes I go rogue with Red Leicester or even the bagged ‘pizza blend’—the world keeps spinning)
- 1/4 tsp garlic powder (optional—my gran swears by it, so out of habit, I usually toss it in)
- Pinch of salt and pepper
- Breadcrumbs for topping, totally optional (but crunchy, so why not!)
How I Actually Make It (With a Little Chaos)
- Preheat your oven to 190°C (or about 375°F). If your oven runs hot like mine, maybe knock it down a smidge; no shame in checking halfway through.
- Bring a big saucepan of salted water to a boil and toss in the broccoli for about 2–3 minutes. Drain it well (I usually just let it steam-dry in the colander for a sec).
- Now, in a different pan, melt the butter over medium heat. Stir in the flour. It’ll look strange, sort of like a paste—don’t panic, that’s normal. Cook it, stirring constantly, for about a minute—don’t skip this, otherwise the sauce tastes floury. (Trust me, I learned this the hard way.)
- Gradually whisk in the milk, a bit at a time. This is where I got lumpy sauce for years, but whisk it like you mean it and all will be well. Keep stirring until it thickens, maybe 4–5 minutes.
- Take the pan off the heat and stir in nearly all the cheese—save a handful for the top. Add the garlic powder if you’re feeling it, and yes, season well.
- Tumble your broccoli into a baking dish, pour the cheese sauce over, and gently mix to coat (this is where I always sneak a bite—someone’s got to check it’s edible, right?).
- Scatter the extra cheese and breadcrumbs over and bake 18–20 minutes until bubbling and golden on top. If you like it extra crispy, give it a quick blast under the grill at the end but watch it doesn’t go too dark. I’ve burnt it more than once when I wander off—oops.
Notes from My (Many) Attempts
- Don’t overcook the broccoli at the start, unless you like it mushy (I don’t) but, it’s up to you.
- If the sauce splits, just stir in a splash more milk—it usually pulls together okay.
- Breadcrumbs are life, but one time I used crushed crackers and my kids genuinely thought I’d upgraded the dish.
Experiments That (Mostly) Worked: Variations
- Tried mixing in some cooked cauliflower—no one seemed to notice, so that’s a win.
- Added a swirl of Dijon mustard once; not everyone’s cup of tea, but I loved it (the rest of the house? Not so much).
- There was an attempt with smoked gouda—too strong for us. Guess that’s one for the proper cheese lovers.
What If I Don’t Have the Right Equipment?
Any regular saucepan and baking dish will do the trick—don’t stress. I sometimes use a big frying pan for the sauce (easier to whisk). If you don’t have a whisk, a fork works fine, but you’ll need to stir a bit harder. And for baking, even a metal roasting tin works in a pinch (as long as it’s not ancient and warped like my mother-in-law’s—that was a lesson). If you want to outfit your kitchen on a budget, this guide from BBC Good Food is worth a look.
Does It Keep? Kinda…
Sure, it’ll last in the fridge for 2 days, just pop clingfilm over the dish. But honestly, in my house, leftovers exist only in dreams. If you somehow have extra, microwaving it the next day isn’t bad—though I personally think it tastes even better after the flavours’ve cozied up overnight. You can freeze it (tasted a bit watery coming out, but not tragic). For more tips on storing cooked veggies, Serious Eats has a handy guide.
How I Like to Serve It (And Our Weird Family Tradition)
I usually serve cheesy broccoli as a side with chicken or roast potatoes (sometimes just eat a whole bowl for lunch, no judgement). My uncle always insists on a few dashes of hot sauce—says it ‘wakes up’ the broccoli, whatever that means! And on Christmas Eve, we started bringing it out alongside the other sides. Not exactly traditional, but that’s our lot for you.
Things I Learned the Hard Way (Pro Tips… Sort Of)
- If you rush the sauce, you end up with cheese clumps and sad faces (I once tried to shortcut the whisking—never again).
- Dry off broccoli well, otherwise the sauce goes runny. I mean, it’ll still taste fine, but you’ll spend ages mopping up the puddle on the plate.
- Once I forgot to save cheese for the top. Turns out, extra is always better, not optional.
Friends & Family Actually Ask These (FAQs!)
- Can I use frozen broccoli? Yeah, I do it all the time, just thaw (or boil a bit longer). Don’t overdo it unless you like mush.
- What’s the best cheese for this? Honestly, I just use what’s hanging about. Cheddar or a cheese blend; mozzarella makes it gooey. I tried blue cheese once—let’s just say, that was a Marmite situation.
- Can I prep it ahead? Definitely. Assemble, then chuck in the fridge. Add an extra five minutes to the bake if it’s gone cold first.
- How to reheat so it doesn’t dry out? Cover with foil and bake gently, or hit it with the microwave—but go easy, or it’ll get rubbery. (Been there, done that.)
- Is it gluten free? Only if you use GF flour and breadcrumbs. I keep a bag of GF flour for my friend Laura, and honestly, you’d never know the difference.
So, that’s the long and short of how I make cheesy broccoli—probably more info than you asked for, but can’t help myself when it comes to this dish! If you want to geek out on all things cheese, the Cheese.com database is weirdly addictive. (Oh, and if you ever want my failed blue cheese version, just ask—I kept the notes.)
Ingredients
- 4 cups fresh broccoli florets
- 1 cup shredded cheddar cheese
- 2 tablespoons cream cheese
- 1/4 cup milk
- 1 tablespoon unsalted butter
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
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1Bring a large pot of salted water to a boil. Add the broccoli florets and cook for 3-4 minutes until just tender. Drain and set aside.
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2In a medium saucepan over medium heat, melt the butter. Stir in the cream cheese, milk, and garlic powder until smooth and creamy.
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3Add the cheddar cheese to the sauce and stir until melted and well combined. Season with salt and black pepper.
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4Add the cooked broccoli to the cheese sauce and toss until all florets are evenly coated.
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5Serve hot as a delicious cheesy side dish.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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