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).
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 1/2 teaspoon salt, and 1/8 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.