Vintage Broccoli and Cheddar Cheese Sauce Recipe

 A family-favorite broccoli recipe topped with a rich homemade cheddar cheese sauce from a treasured newspaper clipping in Mom's recipe box.  

When Mom and I worked at a local greenhouse, she had the opportunity to grow and try many different vegetables. One year she planted broccoli, and it quickly became a family favorite. She was always looking for new ways to serve it, and this recipe became one of the dishes we enjoyed most.

This recipe comes from an old newspaper clipping that Mom saved among her treasured collection of recipes. The original clipping suggested serving freshly cooked broccoli with a "gourmet" golden cheese sauce, and that's exactly what this dish delivers. The tender broccoli paired with a creamy cheddar sauce turns an everyday vegetable into a special side dish that's perfect alongside almost any meal.

Ingredients:

1 large head broccoli (about 1 1/2 to 2 pounds)
Water for boiling
Salt for the water
2 Tbs. butter
2 Tbs. flour
1 c. milk
1 1/4 c. cheddar cheese, shredded
1 egg, lightly beaten
Salt and pepper to taste 

Directions:

Cut the broccoli into uniform pieces for even cooking.
Separate the florets from the main stalk, leaving about 1 inch of stem attached to each floret.

Peel the tough outer layer from the main stalk and cut the stalk into bite-sized pieces.

Fill a medium saucepan with water and add a generous pinch of salt. Bring to a boil over high heat.

Add the broccoli stems first and cook for 2 minutes.

Add the broccoli florets and return the water to a boil.  Cook for an additional 2 to 4 minutes, or until the broccoli is tender-crisp and easily pierced with a knife.  Drain well and cover to keep warm while preparing the cheese sauce.

In a small bowl, beat the egg until frothy and set aside.

Melt the butter in a saucepan over medium-low heat.  

Whisk in the flour and cook for 1 to 2 minutes, stirring constantly.

Gradually whisk in the milk.  Continue cooking over medium heat, whisking frequently, until the mixture comes to a gentle boil and begins to thicken.

Stir in the grated cheddar cheese and continue stirring until completely melted.  Remove the saucepan from the heat.

Slowly whisk 1 tablespoon of the hot cheese sauce into the beaten egg. Repeat several times, whisking constantly, until the egg is warmed and tempered.

Slowly pour the tempered egg mixture back into the saucepan while whisking continuously. 

Return the saucepan to medium heat and cook for 1 to 2 minutes, stirring constantly, until the sauce is smooth and slightly thickened.

Season with salt and pepper to taste.

Spoon the warm cheese sauce over the broccoli and serve immediately.

Tips for Best Success:

• Do not overcook the broccoli. Tender-crisp broccoli provides the best texture and color.
• Cut the broccoli into similar-sized pieces for even cooking.
• Temper the egg slowly to prevent scrambling.
• Grate your own cheddar cheese for the smoothest sauce.
• Keep the heat moderate once the cheese is added to prevent separation.
• Serve immediately while the sauce is warm and creamy.

Variations and Substitutions:

• Use different cheeses like Monterey Jack, Colby, Gruyère, Swiss, or a cheddar blend.
• Add extra flavor by adding any of these spices to the cheese mixture, 1/2 tsp. garlic powder, a pinch of dry mustard, a dash of paprika, or a pinch of cayenne pepper.
• Use other vegetables with the cheese sauce like cauliflower,
• asparagus, brussels sprouts, or green beans.

Serving Suggestions:

Serve this broccoli alongside:

• Baked ham
• Roast chicken
• Pork chops
• Meatloaf
• Beef roast
• Grilled steak
• Holiday dinners

It also works well as part of a vegetable buffet or potluck meal.

How to Store:

• Store leftover broccoli and cheese sauce in the refrigerator in an airtight container for up to 3 days.
• To reheat, warm gently in a saucepan over low heat or microwave in short intervals, stirring often.
• Freezing is not recommended. Dairy-based sauces containing eggs may separate after freezing.

Frequently Asked Questions:

Can I use frozen broccoli?
Yes. Cook according to package directions and drain well before serving with the cheese sauce.

Why is an egg added to the sauce?
The egg enriches the sauce and gives it a smooth, velvety texture.

Can I make the sauce ahead of time?
The sauce is best served fresh, but it can be prepared a few hours ahead and gently reheated.

Can I use pre-shredded cheese?
Yes, but freshly grated cheese melts more smoothly.

How do I prevent lumps in the sauce?
Whisk continuously while adding the milk and keep stirring as the sauce thickens.