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An easy Cheese Sauce for Broccoli, the tastiest way to get everyone to eat more vegetables. It’s ready in 5 minutes with just 3 ingredients (plus salt and pepper).
Table of Contents
Recipe ingredients
Ingredient notes
- Shredded cheese: Even though pre-shredded cheeses are tossed with anti-caking agents, you can still use them in this recipe. The sauce will still melt and thicken up without a problem.
Step-by-step instructions
- In a small saucepan, combine cheddar cheese and cornstarch and toss until thecheese is evenly coated.
- Stir in evaporated milk and salt and pepper to taste (I like ½ teaspoon salt and ⅛ teaspoon pepper). Heat over medium-high heat, whisking occasionally, until cheese is melted and smooth, about 3 to 5 minutes.
- Pour over blanched broccoli and serve.
Recipe tips and variations
- Yield: This recipe makes about 1 cup of sauce, enough for 1 pound of broccoli (blanched).
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Slow cooker: Make the recipe as directed below, on the stove, and then transfer it to your favorite slow cooker (I used one of the “mini sizes” and there is room for a double batch of this cheese sauce recipe). I’ve left it on the “warm” setting for a few hours and all it ever needs is a little stir. It works really well!
- Veggies: This sauce is also amazing on cooked cauliflower, baked potatoes, and blanched asparagus. Or, use it in place of the Velveeta on Vegetable Casserole.
Vegetable Casserole
Vegetable Casserole, just like mom used to make! Made with frozen veggies, Velveeta, and buttery cracker crumbs, it’s always the first side dish to disappear.
View Recipe
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Twice-Baked Potatoes
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Glazed Carrots
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Cheese Sauce for Broccoli
An easy Cheese Sauce for broccoli, the tastiest way to get everyone to eat more vegetables. It’s ready in 5 minutes with just 3 ingredients (plus salt and pepper).
Ingredients
- 1 cup shredded cheddar cheese (see note 1)
- 1 1/2 teaspoons cornstarch
- 6 ounces evaporated milk
- Salt and freshly ground black pepper
- 1 pound broccoli blanched, for serving
Instructions
- In a small saucepan, combine cheddar cheese and cornstarch. Toss until cheese is evenly coated.
- Stir in evaporated milk and salt and pepper to taste (I like ½ teaspoon salt, and ⅛ teaspoon pepper). Heat over medium-high heat, whisking occasionally, until cheese is melted and smooth, about 3 to 5 minutes.
- Reduce heat to low, cover, and keep warm until serving time. Or, transfer to a slow cooker on the "warm" setting for serving. Pour over cooked broccoli and serve.
Notes
- Shredded cheese: Even though pre-shredded cheeses are tossed with anti-caking agents, you can still use them in this recipe. The sauce will still melt and thicken up without a problem.
- Yield: This recipe makes about 1 cup of sauce, enough for 1 pound of broccoli (blanched).
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Slow cooker: Make the recipe as directed below, on the stove, and then transfer it to your favorite slow cooker (I used one of the “mini sizes” and there is room for a double batch of this cheese sauce recipe). I’ve left it on the “warm” setting for a few hours and all it ever needs is a little stir. It works really well!
- Veggies: This sauce is also amazing on cooked cauliflower, baked potatoes, and blanched asparagus. Or, use it in place of the Velveeta on Vegetable Casserole.
Nutrition
Serving: 0.25cupCalories: 213kcalCarbohydrates: 13gProtein: 13gFat: 13gSaturated Fat: 8gCholesterol: 42mgSodium: 259mgPotassium: 515mgFiber: 3gSugar: 6gVitamin A: 1092IUVitamin C: 102mgCalcium: 369mgIron: 1mg
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
