Broccoli with cheese sauce
PersonalPoints™ per serving
Give this dish a facelift with our light cheese sauce—the perfect way to get kids or veggie-averse adults to eat this nutrition powerhouse. This recipe is very cheesy, so if you prefer your vegetables more in their natural state, increase the amount of broccoli. Try this with other vegetables in the Brassica family like any of the many shades of cauliflower, baby Brussels sprouts, or vivid green Romanesco, also called Roman cauliflower. Substitute any kind of reduced-fat shredded cheese you enjoy. Sharp Cheddar, Pepper Jack, and Four-Cheese Blend are all worthy swaps.
1 pound(s), fresh, florets
Fat free skim milk
Weight Watchers Reduced-fat Mexican style shredded cheese
¾ tsp, or to taste
- Bring 1 inch of water to a boil in a large pot. Place broccoli in a steamer basket and set over water. Cover and steam until crisp-tender, about 5 to 6 minutes; drain and return to pot. Alternatively, you can cook broccoli in microwave.
- Meanwhile, in a medium saucepan, whisk together milk and flour until blended; place over medium-high heat and bring to a boil, stirring often. Reduce heat to low and simmer until slightly thickened, about 3 minutes; remove from heat. Whisk in cheese until melted; whisk in mustard and salt.
- Pour sauce over broccoli and toss until coated. Yields about 1 cup per serving.