Do you remember years and years ago on that Broccoli Salad post where I chatted about Cade surprising me by cooking a delicious steak dinner and how that was the first time I ate and enjoyed broccoli? Yes, go ahead and acknowledge how ridiculous my picky palate used to be, keyword being “used” to be. Now that that’s out of the way, ever since posting about that broccoli he made me I have received a crazy amount of emails asking for the recipe for his broccoli and cheese sauce.
I feel really guilty about taking so long to write about it but Cade never measures so it took some time to figure out exactly what the recipe was. And once we did I got so excited that we tried new recipes like Philly Cheese steak Nachos, Pretzels with cheese, nacho cheese sauce and more still to come. I know, things got a little out of hand.
But now that things have settled down I’ve realized that I really need to post the broccoli and cheese sauce recipe because my email explodes from hungry readers. So, without any further babbling, here it is. From the man who didn’t even eat it that first night because it wasn’t healthy and he didn’t eat junk. (I’ve since cured him of that. You’re welcome.)
Is Broccoli Good For You?
Broccoli is a good source for vitamins K and C.
Vitamin C builds collagen, which forms body tissue and bone, and helps cuts and wounds heal.
Vitamin C is also a powerful antioxidant and protects the body from damaging free radicals.
Broccoli is also a good source of folate (folic acid) and also provides potassium, and fiber.
Is Broccoli a Low Carb Vegetable?
Broccoli, cauliflower, zucchini, lettuce, and cucumbers are all considered low carb vegetables.
One serving of broccoli (one cup) contains about 4 grams of digestible carbs.
Is Broccoli Keto?
Broccoli is an excellent vegetable choice for a keto diet.
Broccoli is low in carbs and contain a decent amount of potassium, Vitamin A, and Vitamin K, among other micronutrients.
Can Broccoli Be Roasted?
Broccoli is delicious when roasted.
Toss broccoli florets in a little olive oil and place in a single layer on a baking sheet.
Roast without stirring until the edges are crispy and the stems are crisp-tender. (about 20 minutes).
Broccoli and Cheese Sauce
- 3 Cup Steamed Broccoli
- 1 3/4 Cups Sharp Cheddar Cheese, grated
- 3/4 Cups Evaporated Milk
- 2 1/2 Teaspoons Cornstarch
- Pinch of Salt to taste
- Pinch of Ground Mustard
- Fresh Cracked Black Pepper
- In a large bowl, toss the cheese and the corn starch.
- Allow to sit out for 10 minutes.
- In a saucepan over medium low heat, add the cheese, milk, salt, ground mustard.
- Whisk until the cheese is melting down.
- Whisk occasionally until it comes to a soft boil, increasing the temperature a little if needed.
- Whisk constantly for 2 minutes or until slightly thickened.
- Serve immediately over cooked broccoli with fresh cracked black pepper.
Amount Per Serving:Calories: 293 Saturated Fat: 0g Cholesterol: 64.1mg Sodium: 0mg Carbohydrates: 11.4g Fiber: 1.8g Sugar: 6g Protein: 17g