2 Large crowns broccoli
2 Tablespoons butter
2 Tablespoons all-purpose flour
1 Cup milk
1 1/2 Cups shredded Mexican fiesta blend cheese (Pick a cheese that suits your taste. You can also by a block of cheese and grate it.)
1 Teaspoon salt
1 Teaspoon black pepper
1/8 Teaspoon garlic powder
1/8 Teaspoon onion powder
Rinse broccoli and cut into bite-sized pieces. Set aside. Fill a large saucepan half-full with water and put on medium heat. We will start boiling the broccoli about ten minutes after we start preparing the cheese sauce. This will ensure they’re done at about the same time.
Preheat a saucepan over just over 1/4 heat. Melt the butter in the pan. Stir first tablespoon of flour into butter until it’s smooth, then repeat for the second and third tablespoons.
Stir in milk until the mix is smooth. Stir in salt, black pepper, garlic powder and onion powder.
Turn broccoli water up to high temperature and boil broccoli with the pan covered. Broccoli will be tender in about ten minutes. You can check it for tenderness by prodding the stem with a fork.
When the milk and flour mix starts to steam, stir in the first cup of shredded cheese. When it’s well blended, stir in the second cup and blend then the third. Let it warm back up to steaming. Don’t let it simmer or boil. Turn down the heat if it does this. If you like it thicker, stir in more flour, thinner, stir in more milk.
When the broccoli is ready, drain it and divide it into servings. Then let people top their serving with the amount of cheese sauce they like.
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