Broccoli with Cheese Sauce

From Cook's Country | February/March 2011

Why this recipe works:

Initial attempts at constructing a serviceable Broccoli with Cheese Sauce fell flat, as the sauce kept separating. Because fat helps prevent this problem, we switched from milk to half-and-half thinned with a little water. We found cheddar cheese to be extremely flavorful, but when used alone… read more

Initial attempts at constructing a serviceable Broccoli with Cheese Sauce fell flat, as the sauce kept separating. Because fat helps prevent this problem, we switched from milk to half-and-half thinned with a little water. We found cheddar cheese to be extremely flavorful, but when used alone it left the sauce gritty. Switching to equal parts Monterey Jack and cheddar solved the problem, while a little Parmesan added nuttiness.

We tried several methods to prepare the broccoli and settled on roasting, which resulted in a more distinct nutty flavor that perfectly complemented the cheese sauce. It also produced drier broccoli, which prevented the sauce from sliding off.

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Serves 4 to 6

For a silky smooth sauce, wait until the Monterey Jack and cheddar are thoroughly integrated before you add the Parmesan. If the sauce gets too thick, whisk in 1 to 2 tablespoons of hot water.

Ingredients

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