Broccoli with Cheese Sauce

Begin by preparing the cheese sauce. Also bring a pot of water to a boil for the broccoli. Cooking the broccoli will only take a couple of minutes once the water is boiling.
  • 1 head broccoli, cut (allow 1 head for 2 to 3 people)
  • 2 Tbsp. butter
  • 2 Tbsp. flour
  • 2 cups milk
  • 1/2 lb. Velveeta or other cheese, thinly sliced or grated
  • 1/3 tsp. dried tarragon (optional)
  • 2 Tbsp. sherry or white wine (optional)
  • Salt and white pepper to taste

Melt the butter in a saucepan over medium heat. Add the flour and stir until the mixture is well blended and begins to brown. This mixture is called a roux.

Next add the milk slowly while stirring, until thickened. This process produces a basic white sauce called a béchamel sauce. Once the sauce begins to thicken, add thin slices of Velveeta and continue stirring until the cheese is melted and blended into the sauce. Add salt and white pepper to taste the dried tarragon, stir, and keep the sauce warm over low heat until served. Black pepper may be used if you do not have white pepper on hand. Also, as a variation, you can flavor the sauce with 2 tablespoons of white wine or sherry.

To prepare the broccoli, cut into florets or bite sized chunks, leaving some portion of the stem in tact. Drop the broccoli pieces into the boiling water and remove after 2 minutes or when the water returns to a boil. The broccoli should be a beautiful bright green color and yet still have a crunchy texture. Do not overcook. Drain the broccoli briefly and transfer to a serving dish.

To serve, plate the broccoli and top with a generous portion of cheese sauce. And, if you really like cheese, you can top the serving with a little freshly grated parmesan or Romano cheese. Enjoy!

  • Yields: 2 servings
  • Preparation Time: 20 minutes
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