Broccoli with cheese sauce

The other day I was feeling nostalgic for a recipe that was my job to make as a kid: cheese sauce for steamed broccoli. With pride, 10-year-old me stirred up chunks of Velveeta and mixed them with milk until I had a creamy sauce. When I think about all the things I grew up cooking, this one stands out as a favorite.

So it was a funny coincidence when my mom, who is visiting this week, pulled out this recipe card from my childhood.

Isn’t that hilarious? I admit I cringed a bit with my spelling of you’re.

I tried to recreate the sauce, sans Velveeta, and it was pretty good. It still seems like a great companion for broccoli. You just make it like your classic bechamel. Recipe below:

Cheese sauce for steamed veggies
Serves 4
Creamy bechamel sauce with cheddar.
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  1. 1 1/2 cups whole milk
  2. 3 tablespoons unsalted butter
  3. 3 tablespoons AP flour
  4. 1/2 teaspoon salt and pepper if you like it
  5. 1 cup grated Cheddar cheese
  1. Heat the butter over medium until it melts.
  2. Stir in the flour, then whisk in the milk and cook until thick and bubbly. Season with salt and pepper. Remove from heat and stir in the cheese.
Cara Corey