Pioneer Woman Broccoli with Cheese Sauce

Pioneer Woman broccoli with cheese sauce turns steamed broccoli, Velveeta, cheddar and Monterey Jack into a silky, dippable side dish in 20 minutes. It's an easy cheesy broccoli side dish for game day, Thanksgiving or weeknight dinner, and it's made in one saucepan.

Stir the Velveeta over medium-low heat until it melts completely, because that slow melt gives the sauce its silky texture. Crank the heat up and the milk can scorch while the cheese turns grainy.

Grating the garlic clove instead of chopping it melts the flavor right into the milk, so nobody bites into a harsh chunk. Using Velveeta as the base with real cheddar and Monterey Jack on top gives you a sauce that stays creamy even as it cools in the ramekin.

Pioneer Woman Broccoli with Cheese Sauce

0.0 from 0 votes

Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

5

minutes

Cooking time

15

minutes

Calories

380

kcal

Steamed broccoli florets stay tender with a little bite, while a hot milk and butter base melts three cheeses into a smooth, spoonable sauce. Served warm in ramekins, it works as a dip or a topping.

Ingredients

• 2 heads Broccoli Cut Into Florets
  

• 2 c. Whole Milk
  

• 1 tbsp. Butter
  

• 1 clove Garlic (optional)
  

• 1/2 tsp. Seasoned Salt
  

• 1/2 tsp. Black Pepper, More To Taste
  

• 1/4 tsp. Salt
  

• 1/4 tsp. Chili Powder (more To Taste)
  

• 12 oz. weight Velveeta Cut Into Cubes
  

• 4 oz. weight Sharp Cheddar Cheese, Grated
  

• 4 oz. weight Monterey Jack Cheese, Grated
  

Directions

• Steam the broccoli: Steam the broccoli florets over simmering water for 3 to 4 minutes. They're ready when they're slightly tender but not overly soft.
• Heat the milk: Pour 2 cups whole milk and 1 tablespoon butter into a nonstick saucepan over medium-low heat. Grate in the garlic clove if you're using it, then heat until the butter melts and the mixture is hot.
• Season the base: Stir in 1/2 teaspoon seasoned salt, 1/2 teaspoon black pepper, 1/4 teaspoon salt and 1/4 teaspoon chili powder. That seasons the milk before the cheese goes in.
• Melt the Velveeta: Add the 12 ounces of cubed Velveeta and stir until it's melted and creamy. Keep the heat low so the milk doesn't scorch.
• Add the cheeses: Stir in the grated sharp cheddar and Monterey Jack until melted. Then taste and adjust the seasonings.
• Serve: Ladle the hot sauce into ramekins and sprinkle a little chili powder on top. Serve with the warm broccoli florets for dipping.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, Sayfine stainless steel steamer basket, Sweese 8-ounce porcelain ramekins, set of 6. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use different cheeses in this sauce?

Yes, pepper jack, Fontina or goat cheese all work in place of the cheddar or Monterey Jack. Keep the Velveeta, though, because it gives the sauce its extra creaminess.

How do I store leftover cheese sauce?

Keep it in an airtight container in the fridge for a few days. Reheat it gently over low heat with a splash of milk, since high heat can make it grainy.

Can I make the cheese sauce ahead of time?

You can, but it's best served warm and freshly melted. Make it ahead and rewarm it slowly over low heat, stirring in a little milk to loosen it.

What can I use if I don't have a steamer basket?

Set a metal colander over a pot of simmering water and cover it with a lid. You can also microwave the florets with a splash of water for a couple of minutes.

What's the most common mistake with this recipe?

Overcooking the broccoli is the big one, since it turns mushy and dull. Pull it at 3 to 4 minutes while it's still slightly firm, and keep the sauce heat low.