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Broccoli with Cheddar Sauce

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield 8 servings (serving size: about 1 cup broccoli and 2 tablespoons sauce)
This classic side dish is quick and easy. Steaming for the appropriate time ensures the broccoli is properly crisp-tender.

Ingredients

  • 1 tablespoon all-purpose flour
  • 1 cup fat-free milk
  • 1/2 cup (2 ounces) shredded reduced-fat extrasharp cheddar cheese
  • 3 tablespoons grated fresh Parmesan cheese
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon chopped fresh thyme
  • 1 1/2 pounds broccoli florets (about 9 cups)

Nutrition Information

  • calories 69
  • caloriesfromfat 30 %
  • fat 2.3 g
  • satfat 1.4 g
  • monofat 0.6 g
  • polyfat 0.2 g
  • protein 6.2 g
  • carbohydrate 7.1 g
  • fiber 2.5 g
  • cholesterol 7 mg
  • iron 0.8 mg
  • sodium 204 mg
  • calcium 143 mg

How to Make It

  1. Place flour in a medium saucepan. Gradually add milk, stirring constantly with a whisk until smooth. Cook over medium-high heat 2 minutes or until mixture is bubbly and thickened, stirring constantly. Cook 1 additional minute, stirring constantly. Remove from heat. Add cheeses, mustard, salt, pepper, and thyme, stirring with a whisk until smooth. Keep warm.

  2. Add water to a large saucepan to a depth of 1 inch; set a large vegetable steamer in pan. Bring water to a boil over medium-high heat. Add broccoli to steamer. Steam broccoli, covered, 4 minutes or until crisp-tender. Serve broccoli immediately with sauce.