Broccoli with Two-Cheese Sauce

Instead of using only broccoli, you can make this dish with a combination of broccoli and cauliflower for some variety.

Serves: 8Hands-on: 10 minutesTotal: 35 minutesDifficulty: Easy

Serves: 8

Ingredients

  • 6 cups broccoli florets, fresh or frozen
  • 2 Tbsp. butter
  • 1 cup heavy cream
  • ½ tsp. salt
  • 1 cup shredded white Cheddar cheese
  • 2 Tbsp. grated Asiago cheese
  • ¼ tsp. dry mustard
  • ¼ tsp. cracked black pepper

Directions

  • Bring large pot of water to a boil. Add broccoli and cook until fork tender, 4–5 minutes. Transfer broccoli to a serving bowl and set aside.
  • Melt butter in a medium saucepan over medium heat. Add cream and salt and bring to a simmer. Reduce heat to low, add Cheddar cheese and Asiago cheese, and whisk until melted. Stir in dry mustard.
  • Remove from heat and pour over broccoli. Serve hot with fresh cracked pepper.

Recipe Information

Serves: 8

Ingredients

  • 6 cups broccoli florets, fresh or frozen
  • 2 Tbsp. butter
  • 1 cup heavy cream
  • ½ tsp. salt
  • 1 cup shredded white Cheddar cheese
  • 2 Tbsp. grated Asiago cheese
  • ¼ tsp. dry mustard
  • ¼ tsp. cracked black pepper

Directions

  • Bring large pot of water to a boil. Add broccoli and cook until fork tender, 4–5 minutes. Transfer broccoli to a serving bowl and set aside.
  • Melt butter in a medium saucepan over medium heat. Add cream and salt and bring to a simmer. Reduce heat to low, add Cheddar cheese and Asiago cheese, and whisk until melted. Stir in dry mustard.
  • Remove from heat and pour over broccoli. Serve hot with fresh cracked pepper.

Nutrition Information

Nutrition Information
Amount per serving
Calories210
Total Fat19g
Saturated Fat12g
Cholesterol55mg
Sodium290mg
Total Carbohydrate6g
Dietary Fiber2g
Sugars2g
Protein6g