Broccoli with Cheddar Sauce

We had this little ditty with some friends last night. It came out pretty good, but i think i needed to leave the sauce on the stove a smidge longer!

Broccoli with Cheddar Sauce


tablespoon all-purpose flour
cup fat-free milk
1/2 cup (2 ounces) shredded reduced-fat extrasharp cheddar cheese
tablespoons grated fresh Parmesan cheese
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon chopped fresh thyme
1 1/2 pounds broccoli florets (about 9 cups)


1. Place flour in a medium saucepan. Gradually add milk, stirring constantly with a whisk until smooth. Cook over medium-high heat 2 minutes or until mixture is bubbly and thickened, stirring constantly. Cook 1 additional minute, stirring constantly. Remove from heat. Add cheeses, mustard, salt, pepper, and thyme, stirring with a whisk until smooth. Keep warm.

2. Add water to a large saucepan to a depth of 1 inch; set a large vegetable steamer in pan. Bring water to a boil over medium-high heat. Add broccoli to steamer. Steam broccoli, covered, 4 minutes or until crisp-tender. Serve broccoli immediately with sauce.


8 servings (serving size: about 1 cup broccoli and 2 tablespoons sauce)


Nutritional Information

CALORIES 69(30% from fat); FAT 2.3g (sat 1.4g,mono 0.6g,poly 0.2g); PROTEIN 6.2g; CHOLESTEROL 7mg; CALCIUM 143mg; SODIUM 204mg; FIBER 2.5g; IRON 0.8mg; CARBOHYDRATE 7.1g