Skip the freezer section and make homemade broccoli with cheese sauce instead! Steamed broccoli florets are smothered in an easy 3 ingredient cheese sauce for a delicious and kid friendly side dish.
Broccoli with cheese sauce has been a classic side dish for ages, when you make it fresh it’s SO much better than the frozen kind you grew up eating.
Growing up, my mom used to always serve me broccoli with cheese melted on top. It’s a classic flavor combination that never goes out of style! This broccoli with cheese sauce recipe features fresh steamed broccoli and a homemade sauce. It’s the perfect easy side dish that goes great with almost any meal!
How do I make a cheese sauce?
This is pretty much the easiest cheese sauce ever. It’s a combination of shredded cheddar cheese, cornstarch and evaporated milk. That’s it!
The cheese is tossed in the cornstarch, then added to the evaporated milk and melted until smooth. The end result is a smooth, creamy and flavorful cheese sauce that’s perfect for vegetables, potatoes, mac and cheese, nachos and more!
How to make broccoli with cheese sauce
I lightly steam my broccoli, season it with salt and pepper, and then pour the pan of cheese sauce over the top. It’s as simple as that!
You want to be sure to use freshly shredded cheese here, the pre-grated stuff is coated with additives and won’t melt smooth. Also, since the ingredient list is so short here, the higher quality cheese you use, the better flavor you’ll end up with. I like to use a high quality medium cheddar cheese. You can also make this sauce with other cheeses like Monterey Jack!
Broccoli with cheese sauce is best served immediately, while you can refrigerate and reheat the leftovers, the cheese sauce will be a bit grainier upon reheating.
My family adores this dish, I typically serve it alongside chicken, fish or steak. No one can resist all that cheese!
More fabulous side dishes
- Bacon Wrapped Asparagus
- Candied Carrots
- Garlic Butter Mushrooms
- Bacon Roasted Brussels Sprouts
- Slow Cooker Creamed Corn
Broccoli with Cheese Sauce
- 3 cups broccoli florets steamed
- salt and pepper to taste
- 6 ounces shredded cheddar cheese use freshly grated cheese
- 2 teaspoons corn starch
- 3/4 cup evaporated milk
- Add the cheese and corn starch to a bowl and toss to combine.
- Place the cheese mixture and evaporated milk in a sauce pan over low heat. Cook, stirring occasionally, until cheese has melted and sauce is smooth and thick.
- Add additional evaporated milk if needed to thin the sauce.
- Season the broccoli with salt and pepper to taste. Pour the cheese sauce over the broccoli and serve.