Cheese Sauce for Broccoli and Cauliflower Recipe

This is the cheese sauce I learned to make in Home Ec. class years ago. Once you learn how to make the white sauce, you can add many things to it for home cooking. Some things I've learned over the years: 1. you need to cook the flour and butter for a bit so the sauce doesn't have a raw flour taste 2. you have to keep the heat very low, or turn it off, when you add the shredded cheese or it will clump up and separate; once the cheese has been added, do not use high heat 3.you need to shred your cheese from a block of cheese, anything that is pre-shredded has added flour to keep the shredded cheese separate. It will make your cheese sauce gritty. I add different things to the basic sauce to give it different flavors - garlic when melting the butter, or Worcestershire sauce for more flavor, sometimes different mustards. This is good on any vegetable or potato. By changing the type of cheese, you get many different sauces. Great recipe! Thanks Samantha for sharing.

Simple yet perfect cheese sauce! Tip to avoid 'gritty' sauce: You have to go old school and shred cheese from a block. Packaged shredded cheese is coated with flour to prevent shreds from sticking together, and this will make the sauce slightly gritty.

I was looking for a recipe for the cheese sauce Mom used to make! I cooked the butter/flour mixture for a short time before adding the milk and used a whisk instead of a spoon for a smoother sauce. For cheese I grated whatever was in my fridge (old cheddar, smoked cheddar, aged gouda & parmesan) and turned the burner off before adding it. I added pinches of turmeric (for colour), paprika, cayenne & nutmeg and a few grinds of pepper. You can also add garlic powder or dry mustard powder.

Very simple and flavorful. I whisk in about 1/8 tsp each of onion powder, garlic powder and dry mustard along with 2 drops of Worcestershire sauce to the roux and allow it a little time before adding the milk. I use block cheese that I grate to avoid the extra flour (and who knows what else...?). One of those small changes that can make a big difference to getting a velvety sauce.

I'm on a health kick, and love flavor, but cheese is a little too high in calories. I've made a sauce like this many times, but I use less cheese and add some cayenne pepper so it still packs a punch. Even with less cheese, it's really good. Just had some tonight with broccoli, and I had some left over, which I poured over a baked potato. Great all around. Cooking for one, I used 1 tbsp butter, added in 4 cloves of garlic, freshly minced, some cayenne pepper, then the milk as directed, and 1/4 cup of shredded cheddar and colby jack. The result was amazing.

I have made Broccoli and/or cauliflower in cheese sauce for decades. It has been a family favorite for holidays. I use different cheeses too. I used shredded Colby-jack last time and Velveeta this time. No matter which cheese I use it tastes great. If it thickens up too much, I just add more milk to desired consistency. I add garlic pepper for the veggies and other than that, I wouldn't change a thing.

My hubby and I are on a Keto diet, and I ran across this recipe. This recipe is DELICIOUS !!! I made it exactly as stated, and it is my hubby's new "go to" side dish !!! I followed some advice from the reviewers and allowed the milk and almond flour to thicken (on low) for several minutes before adding the cheddar cheese. Great advice to use FRESHLY shredded Cheddar Cheese (instead of the packaged shredded cheese) This recipe is a "keeper". Thanks for sharing !!!

This is a classic white cheese sauce that worked out perfectly. I used cheddar and a mixed Italian blend shredded cheese for a bit of funk. For those that think it is too thick just add more milk to thin it out.

I've been making this for years and it never fails. You will have a better result if you shred your own block cheddar rather than using pre-shredded. I usually add a touch of ground mustard powder (1/4 to 1/2 teaspoon) and occasionally some Worcestershire sauce, depending on what I'm using the sauce over.

I thought it was great and easy to make. I steamed both fresh cauliflower and broccoli and still came out with extra sauce which I'm using with pasta. I used chickpea flour because of a diabetic family member, and it still tasted very good!

I started making a roux with 3T. butter and 3T. flour, so just adjusted this recipe to follow. Added 1/2 t. salt and just a little less than a 1/2 t. pepper. Fresh grated sharp cheddar without the anticaking agents melts great when sprinkled in and added gradually. Great recipe! Thanks!

Added a half teaspoon of dry mustard to bring out the cheese flavor . Next time I want to try this with blue cheese.

It was good. Easy straight forward way to make a cheese sauce. I will definitely do again!

Works great with Cup 4 Cup gluten-free flour!

I added a touch of garlic powder and some korean chilli flakes, this recipe is a winner for me

Great taste! I followed another review and added a dash of Worcestershire and Dijon mustard.

I can’t stop eating it! 🤤

Bro, I’m obsessed.

Everyone thought it took hours!

First time making a cheese sauce for broccoli and it turned out great