Broccoli Cheese
Broccoli Cheese- Roasted broccoli is smothered in cheese sauce then baked until bubbly.
November 9, 2026 by Nicole Collins
Today, we’re making Broccoli Cheese!
When I first found my way onto British TikTok and became fully immersed in the idea of a Sunday Roast, I was always intrigued by the cauliflower cheese. We all know that I love cauliflower raw but hate it cooked, and something about adding cheese made it seem more appealing?
Cheese just does that, I guess.
Even with cheese, I still don’t like cooked cauliflower. And then I saw a broccoli version was acceptable. And, that’s all I needed!
Traditionally, the broccoli would be steamed before smothering it with a glorious cheese sauce. But, I don’t love the texture of the broccoli when we go this route. So instead, we’re going to roast the broccoli first. It’s as simple as adding some fresh broccoli florets to a baking sheet, seasoning them with seasoned salt, pepper and olive oil, then tossing and roasting in the oven for about 15 minutes. Roasting the broccoli adds a little more flavor thanks to the bit of char we’ll get on the edges. But it also helps the broccoli retain a little crunch which makes the texture more favorable after a second bake. This is not the time to try and swap out for frozen broccoli. It’s too wet and mushy.
While the broccoli is roasting, we can work on the cheese sauce. We’re not doing anything unusual here…just making a standard cheese sauce with some extra sharp cheddar cheese for flavor and shredded mozzarella for gooiness. So, start with some melted butter and flour in a saucepan. Whisk in some milk and seasonings until it starts to thicken. Then, fold in the cheese until everything is nice and melty.
Transfer the roasted broccoli to a baking dish, pour all of that beautiful cheese sauce right over the top, and sprinkle over an extra handful of shredded cheese for good measure. Then, to the oven it goes to get nice and golden and bubbly.
That’s it! It’s such a simple side dish, but I’m telling you it’s a treat. It’s rich and creamy and cheesy and comforting and nostalgic. The broccoli is soft, but not mushy. The cheese is creamy, but not stringy. It’s just such a lovely bite that pairs perfectly with the rest of our meal.
And who in the history of ever is going to be mad about veggies covered in cheese…amirite??
Ok, everyone! Next, we’ll make veggie number two (this time not swimming in cheese, but it’s fine though).
In the meantime, enjoy! And, let’s eat!
Broccoli Cheese
Serves: 4 Print
Ingredients:
4 cups broccoli florets
1 tbsp olive oil
½ tsp seasoned salt
¼ tsp + ¼ tsp pepper, divided
4 tbsp unsalted butter
¼ cup all purpose flour
2 cups milk (I use 1%)
¼ tsp salt
¼ tsp garlic powder
1 tsp dijon mustard
1 ½ cups freshly shredded extra sharp cheddar cheese
½ cup shredded mozzarella
Directions:
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Add broccoli, oil, seasoned salt, and ¼ tsp pepper to the baking sheet. Toss well to coat. Roast for 15 mins until the broccoli starts to brown.
Meanwhile, melt butter in a medium saucepan over medium heat. Stir in flour until fully combined, and cook for 2 mins. Whisk in milk until fully combined. Add salt, ¼ tsp pepper, garlic, powder, and dijon. Whisk well to combine. Bring to a simmer, stirring occasionally to prevent burning, and simmer 1-2 mins until thickened. Turn off the heat.
Mix cheddar and mozzarella in a mixing bowl. Add 1 ½ cups of the cheese mixture to the saucepan, and whisk well until fully melted and creamy.
When the broccoli has finished roasting, transfer it to an 8x8 baking dish. Pour cheese sauce all over the broccoli until evenly covered. Top with remaining ½ cup cheese. Place back in the oven for 20 mins until golden and bubbly. Serve, and enjoy!
Recipe notes:
*I like to use freshly shredded extra sharp cheddar, but preshedded mozzarella is fine to use.
*This dish is traditionally made with cauliflower, so feel free to make that swap. Or do a mix of broccoli and cauliflower. You have options!
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