This homemade Cheese Sauce for Broccoli is far tastier than the jarred versions. An easy, family-friendly cheese sauce recipe you’ll keep coming back to.
Why we love this cheese sauce for broccoli
- Simple ingredients: Made from recognizable pantry items with no unnecessary additives.
- Fast and easy: No roux needed — just combine, heat, and stir.
- Picky-eater friendly: A creamy way to get kids to enjoy more vegetables.
If you’ve ever squirted jarred cheese onto veggies to get the kids to eat, this homemade version is worth the extra minute. It’s quick to make and tastes fresh and comforting.
We serve it over steamed broccoli most often, but it’s also delicious on cauliflower, asparagus, mushrooms, or anything you’d like to dress up.
This recipe uses cornstarch to thicken the sauce, so you skip the traditional flour-and-butter roux. That keeps the method simple while delivering a velvety texture and real cheese flavor.
“Made this tonight. It was delicious! Used it over broccoli instead of ranch. Will continue to use it with veggies. Tasty!” – reader review
Cheddar cheese sauce ingredients
- Sharp cheddar cheese: Freshly grate from a block for best flavor and a smoother sauce.
- Milk: 2% works well; whole milk is also fine.
- Cornstarch: The quick thickener in place of a roux.
- Seasonings: Garlic powder, paprika (optional), and pepper to taste.
How to make cheddar cheese sauce
Step 1: Grate the cheddar cheese from a block.
Step 2: Combine the grated cheddar, milk, cornstarch, garlic powder, pepper, and paprika in a medium saucepan.
Step 3: Cook over medium heat, stirring frequently, until the sauce thickens, about 5–10 minutes. Use a whisk to smooth any lumps. Serve immediately over steamed broccoli or your favorite vegetable.
If you use an air fryer, air-fried frozen broccoli pairs nicely with this sauce for a quick side dish.
Best milk to use for cheese sauce
2% milk gives great results and keeps the sauce lighter than cream while still thickening well with cornstarch. Whole milk also works if you prefer a richer finish.
Since discovering a quick no-roux method, it’s become my go-to for all cheese sauces. It’s easier and yields consistently smooth results.
Keep the sauce moving in the pan to prevent scorching and use a whisk to eliminate lumps for a silky finish. Paprika is optional — it adds color and a subtle flavor without heat.
The final sauce is creamy and velvety — perfect for dressing vegetables and making weeknight dinners more appealing.
How to serve
- Over veggies: Delicious on broccoli, cauliflower, carrots, Brussels sprouts, or asparagus.
- Over pasta: A quick cheese sauce for simple mac and cheese or tossed pasta.
We often pair this sauce with steamed broccoli, garlic-parmesan roasted potatoes, or veggie burgers for an easy, satisfying meal.
How to store cheese sauce
- Storing: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm gently on the stovetop over low heat or in short intervals in the microwave. Add a splash of milk if the sauce needs thinning.
More Easy Recipes
- Brussel Sprout Chips
- Air Fryer Mushrooms
- Cheesy Brussels Sprouts
- Roasted Broccoli with Parmesan
- Roasted Potatoes & Onions
- Roasted Garlic Baby Red Potatoes
- Garlic Butter Roasted Carrots
Cheese Sauce for Broccoli
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Ingredients
- 2 cups sharp cheddar cheese, freshly grated
- 1 cup 2% milk, or whole milk
- 1 tablespoon cornstarch
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1/4 teaspoon paprika, optional
Instructions
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Put the freshly grated cheddar, milk, cornstarch, garlic powder, pepper, and paprika into a saucepan.
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Warm over medium heat, stirring frequently, until the sauce thickens, about 5–10 minutes. Whisk to smooth any lumps.
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Pour the cheddar cheese sauce over steamed vegetables like broccoli, cauliflower, asparagus, or potatoes and serve.
Video
Notes
Storing
Store leftover cheese sauce in an airtight container in the refrigerator for up to 3 days.
Reheating
Gently reheat on the stove over low heat or in the microwave. Thin with a splash of milk if needed.
Nutrition
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