Broccoli With Sharp Cheddar Sauce Recipes

ROASTED CHEDDAR BROCCOLI

Steps:

• Cut 1 large head broccoli into long spears. Toss with 2 tablespoons olive oil on a baking sheet; season with salt. Roast at 450 degrees F until almost tender, 15 minutes. Toss 1/2 cup breadcrumbs (preferably panko) with 1 cup grated sharp cheddar, 1 bunch sliced scallions, 1 tablespoon olive oil and a pinch of nutmeg. Sprinkle on the broccoli and roast 15 more minutes.

CHEESE SAUCE FOR BROCCOLI AND CAULIFLOWER

Steps:

• Melt butter in a saucepan over medium heat; whisk flour into butter until smooth. Pour milk into butter mixture and stir with a wooden spoon to combine. Cook and stir until mixture thickens, about 3 minutes. Add Cheddar cheese and stir until cheese is melted, about 3 minutes more. Season with salt and pepper.

FETTUCCINE AND BROCCOLI WITH SHARP CHEDDAR SAUCE

Steps:

• Cook and drain fettuccine as directed on package, except add broccoli about 2 minutes before fettuccine is done; set aside.
• Mix cheese spread and milk in saucepan. Cook over medium heat 1 to 3 minutes, stirring frequently, until smooth. Stir in fettuccine, broccoli and bell peppers until coated.

STEAMED BROCCOLI WITH CHEDDAR SAUCE

Steps:

• Steam broccoli; transfer to a large bowl.
• Heat butter in a small saucepan over medium heat until foamy. Whisk in flour; cook, whisking, until mixture darkens slightly, 2 to 3 minutes. Add mustard and milk; simmer, whisking, until thickened, 3 to 5 minutes. Remove from heat.
• Stir in cheese until just melted; season with salt and pepper. Pour sauce over broccoli; serve.

BROCCOLI WITH CHEDDAR SAUCE

Steps:

• Add an inch of water to a large saucepan. Place a steamer basket in the pot. Bring water to a boil and add the broccoli. Cover and steam for 4 to 5 minutes.
• While broccoli is cooking, melt butter in a medium saucepan. Add flour and cook and stir for 1 minute.
• Whisk in milk and bring to a simmer.
• Turn eat to low and stir in salt, pepper, Parmesan cheese, and cheddar cheese. Stir until cheese is melted. Add more milk if too thick. Remove from heat.
• Spoon sauce over broccoli.

BROCCOLI WITH CHEDDAR SAUCE

Steps:

• 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.
• 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.

CREAMY CHEDDAR BROCCOLI

Steps:

• Place the broccoli and water in a 1-qt. microwave-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender. In a small bowl, combine the cream cheese, milk and ranch dressing mix. , Drain broccoli; return to dish. Top with cream cheese mixture; sprinkle with cheddar cheese. Cover and microwave at 50% power for 2-3 minutes or until heated through and cheese is melted.

BROCCOLI SOUP WITH SHARP CHEDDAR

Steps:

• Peel and chop potatoes and onions. Remove broccoli stalks from florets; peel and chop; set florets aside.
• Bring broth to boil in a large pot. Add potatoes, onion and broccoli stalks, bring to a boil. Reduce heat, cover and simmer 20 minute Add florets and simmer 5 min more.
• Add orange rind, thyme, salt and pepper. Blend in batches with the milk. Reheat slightly before serving. Pour into bowls and sprinkle with 1/3 cup cheese for each bowl.

COPYCAT PANERA® BROCCOLI CHEDDAR SOUP

Steps:

• Melt 1 tablespoon butter in a skillet over medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Set aside.
• Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat. Continue to whisk and cook , adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes.
• Gradually pour milk into flour mixture while whisking constantly. Stir chicken stock into milk mixture. Bring to a simmer; cook until mixture is thickened, about 20 minutes. Add broccoli, carrots, sauteed onion, and celery; simmer until vegetables are tender, about 20 minutes.
• Stir Cheddar cheese into vegetable mixture until cheese melts. Season with salt and pepper to taste.

BROCCOLI WITH SHARP CHEDDAR SAUCE

Steps:

• 1. Place about 4 cups water in Dutch oven bring to a boil. Add broccoli return to a boil. Reduce heat to medium cover tightly and cook 5 to 7 minutes or until broccoli is crisp-tender, stirring once.2. Meanwhile, place 2 cups of the milk in large nonstick saucepan place over medium heat. In small bowl, combine remaining 3/4 cup milk and flour blend with wire whisk until smooth. Add to milk in skillet cook 8 to 10 minutes or until thickened, stirring constantly.3. Remove saucepan from heat. Add Cheddar cheese, salt, ground red pepper and mustard stir until thoroughly blended.4. Drain broccoli place in shallow ovenproof casserole. Spoon sauce over broccoli sprinkle with Parmesan cheese.Nutrition Information Per Serving: Serving Size: 3/4 Cup * Calories: 100 * Calories from Fat: 25 * % Daily Value: Total Fat: 3 g 5% * Saturated Fat: 2 g 10% * Cholesterol: 10 mg 3% * Sodium: 300 mg 13% * Total Carbohydrate: 10 g 3% * Dietary Fiber: 2 g 8% * Sugars: 4 g * Protein: 8 g * Vitamin A: 30% * Vitamin C: 80% * Calcium: 20% * Iron: 4% * Dietary Exchanges: 1/2 Starch, 1 Vegetable, 1/2 Medium-Fat Meat or 1/2 Carbohydrate, 1 Vegetable, 1/2 Medium-Fat Meat

HOMEMADE CHEDDAR CHEESE SAUCE

Steps:

• Melt butter in a saucepan over medium heat. Whisk in flour and salt until a paste forms. Slowly add milk; cook and stir until fully incorporated, about 2 minutes. Add cheese, stir to combine, and cook until melted, 1 to 2 minutes.