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:
- 1 1/2 cups whole milk
- 3 tablespoons unsalted butter
- 3 tablespoons AP flour
- 1/2 teaspoon salt and pepper if you like it
- 1 cup grated Cheddar cheese
- Heat the butter over medium until it melts.
- 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.