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.)
- 3 Cup Steamed Broccoli
- 1¾ Cups Sharp Cheddar Cheese, grated
- ¾ Cups Evaporated Milk
- 2½ 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.