Broccoli with Two Cheese Sauce
This Broccoli with Two Cheese Sauce is a family favorite. What could be better than fresh steamed broccoli topped with a Parmesan and Swiss cheese sauce?
At our house, we love steamed broccoli and roasted broccoli, and we often eat broccoli salad too. But kids sometimes feel differently.
Here’s one way to get the kids to eat their broccoli… douse it with this yummy cheese sauce! And not just kids. I know plenty of adults who need a little something on top of their broccoli to make it more pleasant. The cheese sauce included in this recipe will make everyone want to eat their broccoli. I have another recipe for broccoli with cheddar cheese sauce that you might like to try as well.
Ingredients Needed:
- low fat milk
- onion
- garlic
- ground nutmeg
- all purpose flour
- Parmigiano- Reggiano cheese
- Jarlsberg (Swiss) cheese
- salt
- ground red pepper
- broccoli
How to make Two Cheese Sauce:
The complete, printable recipe is at the end of this post.
- In a small saucepan, combine the milk, onion, garlic and nutmeg over medium-heat. Heat to 180°F. or until tiny bubbles form around edge (do not boil). Remove from heat; let stand 15 minutes.
- Strain the milk mixture through a sieve into a bowl, reserving the milk. Discard the solids. Wipe the pan clean with paper towels; add the strained milk and flour to the pan, stirring with a whisk. Return the pan to medium heat; cook 2 minutes or until thick, stirring constantly with a whisk. Remove from heat. Add the cheeses, salt, and pepper, stirring with a whisk until smooth. Keep warm.
Cook the broccoli in boiling water for 3 minutes or until crisp-tender; drain. Top with cheese sauce; serve immediately.
Recipe Tips
- If you wish to prepare this recipe as GLUTEN FREE, substitute tapioca flour or an alternative thickener for the all-purpose flour.
- Substitute an alternative cheese to make a different flavor of cheese sauce! I suggest cheddar.
- Don’t cook the broccoli too long. There is nothing worse than mushy broccoli.
About broccoli:
Broccoli should be a dark green color, with florets ranging from dark green to lighter green. Avoid broccoli with brown or yellow spots. The stalk should be firm and strong. If the florets are limp or the stalk feels wilted, the broccoli is probably not fresh. Broccoli can be stored in the crisper drawer of your fridge for 3 to 5 days.
What I Love About This Recipe:
- Cheese makes everything better!
- It’s a way that I can serve broccoli that I know everyone will enjoy.
- It’s easy to change out the cheeses to make different cheese sauce flavors.
Here are a few more broccoli recipes you might like to try:
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In a small saucepan, combine the milk, onion, garlic and nutmeg over medium-heat. Heat to 180°F. or until tiny bubbles form around edge (do not boil). Remove from heat; let stand 15 minutes.
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Strain the milk mixture through a sieve into a bowl, reserving the milk. Discard the solids. Wipe the pan clean with paper towels; add the strained milk and flour to the pan, stirring with a whisk. Return the pan to medium heat; cook 2 minutes or until thick, stirring constantly with a whisk. Remove from heat. Add the cheeses, salt, and pepper, stirring with a whisk until smooth. Keep warm.
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Cook the broccoli in boiling water for 3 minutes or until crisp-tender; drain. Top with cheese sauce; serve immediately.
- If you wish to prepare this recipe as GLUTEN FREE, sub GF flour or an alternative thickener for the all-purpose flour.
Serving: 1serving, Calories: 126kcal, Carbohydrates: 10g, Protein: 9g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Cholesterol: 19mg, Sodium: 298mg, Potassium: 305mg, Fiber: 2g, Sugar: 3g, Vitamin A: 646IU, Vitamin C: 60mg, Calcium: 251mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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