Cheese Sauce for Broccoli

Cheese sauce for broccoli is one of those simple comforts I never outgrew. Whether I’m trying to make veggies more exciting or just craving something cozy, this rich, creamy sauce always does the trick. It’s quick to make, super versatile, and perfect for picky eaters.

Close-up of a fork holding a broccoli floret coated in creamy cheddar cheese sauce over a plate of broccoli.

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I get it, getting kids to eat vegetables sometimes is a hassle. Adding a little something to help them along doesn’t negate the nutrients, and whatever gets them to eat is a win in my book. This cheese sauce is my secret weapon in the kitchen. It’s smooth and flavorful, with sharp cheddar, a hint of garlic and onion, and no fancy ingredients. I’ve been known to lather it on my broccoli as well. It’s also delicious on baked potatoes or roasted cauliflower. If you’ve been looking for a go-to veggie sauce, this one’s a keeper.

Tips for Beginners

Avoid grainy cheese. This usually happens when cheese gets too hot and the proteins separate. Take the pan off the heat before adding the cheese, and stir gently until it’s fully melted for a silky-smooth texture.
Cheese sauce thickens as it cools. Whisk in a splash or two of warm milk over low heat until you reach your desired consistency.
Slowly add the milk. No one wants a lumpy cheese sauce, which happens when the milk is added too quickly or the roux isn’t whisked enough. Use a fine-mesh strainer to smooth it out, or whisk vigorously while gradually adding the milk.

Cheese Sauce for Broccoli

Step-by-step photos can be seen below the recipe card.

Course Sauce

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 666kcal

Author Krista Teigen

Ingredients

4 tbsp butter
¼ cup flour
2 cups whole milk
¼ tsp onion powder optional
¼ tsp garlic powder optional
½ tsp salt
Pinch of pepper
16 oz sharp cheddar cheese shredded

Instructions

Melt the butter in a large pot over medium heat. Whisk in the flour.

4 tbsp butter, ¼ cup flour
Gradually pour in the milk while whisking continuously.

2 cups whole milk
Whisk in the onion and garlic powders, salt, and pepper.

¼ tsp onion powder, ¼ tsp garlic powder, ½ tsp salt, Pinch of pepper
Take the skillet off the heat. Then, add in the cheese and stir until completely melted and incorporated.

16 oz sharp cheddar cheese
Taste, and add more salt if needed.
Pour over cooked broccoli.

Notes

Stir in a teaspoon of Dijon mustard for a tangy depth or a splash of hot sauce for a little kick.
Sharp cheddar gives great flavor, but mild cheddar, Monterey Jack, or even American cheese melt beautifully.
To make gluten-free: Try a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold milk) added after heating the milk for a gluten-free, flourless option.

Nutrition

How to Make Cheese Sauce for Broccoli Step by Step

Gather all the ingredients together.

Melted butter and flour whisked together in a saucepan to form a roux, with shredded cheddar cheese in a bowl nearby.

Make the roux: In a large saucepan over medium heat, melt 4 tbsp butter until fully liquified. Whisk in ¼ cup all-purpose flour and cook, whisking constantly, for about 1 minute to remove the raw taste.

Milk being poured into a saucepan with the roux to start the cheese sauce base.

Add the milk slowly: Slowly pour in 2 cups whole milk, whisking continuously to avoid lumps. Cook for 3–5 minutes until the sauce thickens.

Seasonings sprinkled into the thickened milk mixture in the saucepan while whisking.

Season the sauce: Stir in ¼ tsp garlic powder, ¼ tsp onion powder, ½ tsp salt, and a pinch of pepper. Taste and adjust.

Shredded cheddar cheese added to the saucepan with the seasoned milk mixture.

Add the cheese: Remove from heat. Add 16 oz. of shredded sharp cheddar and stir until melted and smooth.

Smooth, velvety cheddar cheese sauce in a saucepan with a spoon resting inside.

Serve over broccoli: Pour the sauce over steamed or roasted broccoli. Serve immediately for best texture.

Spoon pouring creamy cheddar cheese sauce over a plate of steamed broccoli.

How to Store and Reheat

You can make this cheese sauce ahead and store it in an airtight container in the fridge for up to 4 days, making weeknight dinners even easier.

When reheating, warm it slowly over low heat, whisking in a splash of milk to bring back its silky texture and prevent the cheese from splitting. I don’t recommend freezing, as cheese sauces tend to separate and become grainy once thawed.

Serving Suggestions

This creamy cheese sauce is a natural match for steamed or air fried broccoli, but it’s just as good beyond the veggie bowl. Spoon it over roasted potatoes, drizzle it on roasted cauliflower, or pour it onto nachos or pasta for instant comfort food. My kids also love it as a warm, cheesy dip for chicken tenders or soft pretzels.