March 23, 2015

Broccoli and Cheese Sauce for Baked Potatoes

Broccoli and cheese go together like peanut butter and jelly. If that makes any sense?? What I mean by that is I absolutely LOVE anything broccoli and cheese. It's my absolute favorite soup and I've always loved broccoli and cheese sauce served over baked potatoes. Think Wendy's, but WAY better. And not processed.
This is the easiest recipe/idea for a meal or side and you can make the sauce as cheesy as you want depending on how much broccoli you stir in. I had extra broccoli so I made a heartier sauce, but it was still delicious.

Broccoli and Cheese Sauce for Baked Potatoes
Adapted from: Cooking Classy
4 medium Russet potatoes, baked
2 Tbsp. butter, diced into 4 pieces
2 Tbsp. all-purpose flour
1/4 tsp. onion powder
1/8 tsp. garlic powder
1 cup milk
Kosher salt and black pepper
1 cup shredded cheddar
1-2 cups broccoli florets, chopped and steamed (size of florets can vary depending on preference)

1. In a small or medium saucepan melt butter over medium heat. Add onion powder, garlic powder and flour and cook, whisking constantly, 1 minute. While whisking pour in milk, season with salt and pepper to taste and allow mixture to cook, stirring constantly, until boiling and mixture has thickened. Reduce to low heat and stir in cheddar cheese. Stir until cheese has melted, then stir in steamed broccoli. Serve warm over baked potatoes.

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