Broccoli with Cheddar Sauce

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

This classic side dish is quick and easy. Steaming for the appropriate time ensures the broccoli is properly crisp-tender.

Yield: 8 servings (serving size: about 1 cup broccoli and 2 tablespoons sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 69
  • Calories from fat: 30%
  • Fat: 2.3g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.2g
  • Protein: 6.2g
  • Carbohydrate: 7.1g
  • Fiber: 2.5g
  • Cholesterol: 7mg
  • Iron: 0.8mg
  • Sodium: 204mg
  • Calcium: 143mg

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)

Preparation

  1. 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. 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.
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