Cut it into florets, then add it to a pot of boiling water for 3-5 minutes or until cooked, then drain. To steam instead: add the broccoli to a steamer over a pot of simmering water. Cover with a lid and steam for about 5 minutes or until just tender (pierce a large piece with a knife, it should be tender but not soggy). Drain well.
Meanwhile, melt the butter in a saucepan over a medium heat, then stir in the flour and cook for 1 minute, stirring continuously.
Whisk the milk in, a little at a time, until the sauce is smooth.
Whisk in the cheese until it melts.
Serve the cooked broccoli topped with the cheese sauce.
Notes
Substitutions
Cauliflower: swap the broccoli for cauliflower, or use a mix of the two. Brussels sprouts work great too!
Cheese: try using a different type of cheese instead of cheddar. Mozzarella, gruyere, Monterey Jack, or any meltable cheese will work.
Vegan: Use dairy free butter and milk in the cheese sauce, and substitute the cheese for a dairy free cheese or use a few tablespoons of nutritional yeast.
Variations
Add a pinch of cayenne or chili powder to add a kick to the cheese sauce.
Spread the broccoli and cheese sauce into a casserole dish, top with breadcrumbs mixed with parmesan cheese and bake until golden.
Try it with a mix of cheeses for lots of great flavor.
For a more sophisticated taste, add a dash of truffle oil to the cheese sauce.
Store: Leftover broccoli cheese sauce can be stored in an airtight container in the refrigerator for up to 5 days.Reheat: You can reheat this dish in the microwave, or store them separately and heat the cheese sauce in a pot on medium-low heat, stirring often, until heated. You might need to add a splash of milk.Freeze: These ingredients don't stand up well to freezing once cooked and combined.