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This Roasted Broccoli with Cheese Sauce is a recipe I developed on a whim last week. I roast broccoli almost every week, and last time I really felt like making it cheesy! Just in case you didn’t know this about me, let’s start with a fun fact: broccoli is my favorite vegetable, and broccoli cheddar is one of my favorite flavor combinations.
Roasted Broccoli with Cheese Sauce Ingredients
Feel free to jump to the full recipe, but here are useful notes about the ingredients you will need to make this Roasted Broccoli with Cheese Sauce recipe:
- Broccoli florets, yellow onion: I bought a bag of broccoli florets, but you can begin with – or use – whole heads, if you like. Make sure they’re cut into fork-sized pieces.
- Sharp cheddar cheese, Velveeta: If you’d prefer a milder flavored sauce, I suggest using mild or medium cheddar cheese instead. Velveeta is there for the creaminess, but you can omit or substitute it.
- Garlic powder, kosher salt, ground mustard, black pepper, red pepper flakes: Our seasonings! If they don’t mesh with your palate, swap them out for some that do. Except the ground mustard – make sure that’s in the cheese sauce. No, it won’t make it taste like mustard!
- Whole milk, unsalted butter: Any milk will work, and so will half-and-half or heavy cream. If you only have salted butter then you’ll want to omit or reduce the amount of Kosher salt in the cheese sauce.
- All-purpose flour: For thickening the cheese sauce (making the roux).
- Canola oil: For tossing the broccoli with it’s seasonings. You can also use it for the cheese sauce.
How to Make Roasted Broccoli with Cheese Sauce
Full instructions are included in the recipe below, but here is a basic overview of what you’ll need to do, along with some important tidbits to help you make the most of this Roasted Broccoli with Cheese Sauce recipe:
- Prepare for Roasted Broccoli with Cheese Sauce. Preheat your oven to 425°F and lightly oil a large baking sheet. Set it aside. In a large bowl, toss your broccoli florets and onion slices together with the canola oil, garlic powder, crushed red pepper flakes, and kosher salt. Make sure the vegetables are well mixed and the seasonings are distributed evenly throughout.
- Start on The Broccoli. Pour the broccoli out onto the prepared baking sheet. Spread them out into a single layer – use a bigger baking sheet or cook them in two batches if necessary. Roast in the preheated oven for 25 minutes, until the broccoli is tender and slightly charred around the edges. While the broccoli is cooking, prepare your cheese sauce: place a medium-sized saucepan over medium-high heat and allow it preheat for 2 minutes. Add the butter, and stir until it melts and becomes foamy, then sprinkle in the flour.
- Create the Cheese Sauce. Use a roux whisk or small spatula to mix the butter and flour together into a roux. A paste should form. Add more butter, or a touch of oil, if you don’t have enough fat to soak up all the flour. Let the roux cook for 2 minutes, then slowly stir in the milk. Whisk to combine, then whisk in the kosher salt, ground mustard, and black pepper. Once the seasonings are mixed in add the velvet. Cover with a lid, reduce the heat to medium low, and let the Velveeta melt – this should take about 5-7 minutes. Once the Velveeta has melted, turn off the heat and stir in the shredded cheddar until completely melted and the sauce is smooth. Give it a taste, and add more salt if you think it needs it.
- Combine the Roasted Broccoli with Cheese Sauce. When the broccoli is roasted, ladle the cheese sauce over the top of all of the broccoli, being as generous as you’d like. Return the broccoli and cheese to the oven to roast for 5 minutes. Serve hot, and with more cheese sauce if desired. Dassit!
Obligatory Pinterest Graphic –
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Roasted Broccoli with Cheese Sauce
- Total Time: 40 minutes
- Yield: 8 servings 1x
Description
The Jolly Green Giant is shaking in his boots!
Ingredients
Units
Scale
Roasted Broccoli:
- 2 lbs broccoli florets
- 1/2 of one small yellow onion, thinly sliced
- 3 tbsp canola oil
- 1 1/2 tsp garlic powder
- 1 tsp crushed red pepper flakes
- 1 tsp kosher salt, to taste
Cheese Sauce:
- 1 1/2 C whole milk
- 1 1/2 C shredded Cheddar cheese
- 1 C (8oz) sharp cheddar cheese, shredded
- 1/2 C (4 oz) Velveeta*
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1/4 tsp kosher salt
- 1/4 tsp ground mustard
- 1/4 tsp black pepper, freshly cracked
Instructions
- Preheat your oven to 425°F and lightly oil a large baking sheet. Set it aside.
- In a large bowl, toss your broccoli florets and onion slices together with the canola oil, garlic powder, crushed red pepper flakes, and kosher salt. Make sure the vegetables are well mixed and the seasonings are distributed evenly throughout.
- Pour the broccoli out onto the prepared baking sheet. Spread them out into a single layer – use a bigger baking sheet or cook them in two batches if necessary. Roast in the preheated oven for 25 minutes, until the broccoli is tender and slightly charred around the edges.
- While the broccoli is cooking, prepare your cheese sauce: place a medium-sized saucepan over medium-high heat and allow it to preheat for 2 minutes. Add the butter, and stir until it melts and becomes foamy, then sprinkle in the flour. Use a roux whisk or small spatula to mix the butter and flour together into a roux. A paste should form. Add more butter, or a touch of oil, if you don’t have enough fat to soak up all the flour.
- Let the roux cook for 2 minutes, then slowly stir in the milk. Whisk to combine, then whisk in the kosher salt, ground mustard, and black pepper. Once the seasonings are mixed in, add the velvet. Cover with a lid, reduce the heat to medium low, and let the Velveeta melt – this should take about 5–7 minutes.
- Once the Velveeta has melted, turn off the heat and stir in the shredded cheddar until completely melted and the sauce is smooth. Give it a taste, and add more salt if you think it needs it.
- When the broccoli is roasted, ladle the cheese sauce over the top of all the broccoli, being as generous as you’d like. Return the broccoli and cheese to the oven to roast for 5 minutes. Serve hot, and with more cheese sauce if desired. Dassit!
Notes
- Amerikkkan cheese slices, or from the deli section works fine if you don’t have Velveeta. You can also omit this entirely – the resulting sauce will have a less creamy mouthfeel, but it’ll still be yummy!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
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