My parents were lucky in that my brothers and I didn’t need too much convincing to eat our vegetables when we were growing up. Well besides, say it with me, bell peppers and cooked carrots (like, stewed carrots. I can’t even!) Oh, and lima beans. If I never see a bag of frozen succotash again, it’ll be too soon.
That said, even I, a die-hard veggie lover, can appreciate a little jazzing up of my favorite side dish every now and again with a warm, decadent Easy Cheddar Cheese Sauce drizzled on top, muwahaha!
This cheddar cheese sauce takes just 5 minutes to make and will liven up everything from steamed broccoli and cauliflower, to hot baked potatoes. In addition to veggies it’s also great to stir into pasta and rice, or even pour directly over crunchy tortilla chips for a little homemade nacho action!
The recipe is adapted from the cheddar cheese sauce I made to swirl into my Cheesy Taco Soup, except it has just a tad more shredded cheddar to really pump up the flavor.
The result is sensational! Thick and extra-cheesy – perfect for convincing any veggie hater to eat their greens or, for those who don’t really need an extra push, a special, occasional treat.
Start by melting 2 Tablespoons butter in a saucepan over medium heat, then whisk in 2 Tablespoons flour and cook for 1 minute.
Next, slowly whisk in 1 cup milk (I used skim,) season with salt & pepper, then switch to a wooden spoon and stir until the mixture has thickened, about 3-4 minutes.
Turn off the heat then add 1-1/2 cups freshly shredded cheddar cheese and stir until smooth. I HIGHLY recommend using freshly grated cheese (vs pre-grated) as pre-grated cheese has a coating to prevent it from sticking together and won’t melt as well.
Taste the sauce then add more salt & pepper if necessary. Drizzle over your favorite steamed veggies then devour!
Cheddar Cheese Sauce for Vegetables
2 Tablespoons butter
2 Tablespoons flour
salt & pepper
1 cup milk
1-1/2 cups freshly shredded cheddar cheese (not pre-grated)
- Melt butter in a saucepan over medium heat. Add flour then whisk for one minute. Slowly whisk in milk then season with salt and pepper and switch to a wooden spoon. Stir and cook until thickened, about 4-5 minutes. Turn off heat then add cheese and stir until melted and smooth. Taste then season with additional salt and pepper if necessary. Serve immediately.
This cheese sauce is so yummy that it might even convince your kids to eat the broccoli “trunks”. I was all about the broccoli “tree tops” when I was little, leaving the trunks for, well, the dog. (RIP Friski.)
Feel free to play around with the type of cheese in here too – I’m thinking a mix of cheddar and Pepper Jack would be awesome drizzled over a baked potato!