Broccoli with Cheddar Sauce

Broccoli with Cheddar Sauce
Photo by Becky Luigart-Stayner

Ingredients

  • 1 ½ pounds broccoli florets (about 9 cups)
  • 1 cup fat-free milk
  • ¼ teaspoon freshly ground black pepper
  • ½ cup (2 ounces) shredded reduced-fat extrasharp cheddar cheese
  • 3 tablespoons grated fresh Parmesan cheese
  • ¼ teaspoon salt
  • ½ teaspoon Dijon mustard
  • + 29 more ingredients
    • ¼ teaspoon chopped fresh thyme
    • ¼ teaspoon freshly ground black pepper
    • ½ cup (2 ounces) shredded reduced-fat extrasharp cheddar cheese
    • 1 ½ pounds broccoli florets (about 9 cups)
    • 3 tablespoons grated fresh Parmesan cheese
    • ¼ teaspoon salt
    • ¼ teaspoon freshly ground black pepper
    • ½ cup (2 ounces) shredded reduced-fat extrasharp cheddar cheese
    • ¼ teaspoon salt
    • 1 ½ pounds broccoli florets (about 9 cups)
    • 3 tablespoons grated fresh Parmesan cheese
    • ½ cup (2 ounces) shredded reduced-fat extrasharp cheddar cheese
    • 1 cup fat-free milk
    • 1 tablespoon all-purpose flour
    • ¼ teaspoon freshly ground black pepper
    • ¼ teaspoon salt
    • 1 cup fat-free milk
    • 1 cup fat-free milk
    • ½ teaspoon Dijon mustard
    • ½ teaspoon Dijon mustard
    • 1 ½ pounds broccoli florets (about 9 cups)
    • 1 tablespoon all-purpose flour
    • 1 tablespoon all-purpose flour
    • 3 tablespoons grated fresh Parmesan cheese
    • 1 tablespoon all-purpose flour
    • ¼ teaspoon chopped fresh thyme
    • ¼ teaspoon chopped fresh thyme
    • ¼ teaspoon chopped fresh thyme
    • ½ teaspoon Dijon mustard

1. 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, ...

View full recipe at My Recipes

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