Friday, January 28, 2011
Broccoli with Cheese Sauce
Cook's Country Magazine Feb./March 2011
2 pounds broccoli, florets cut into 1 inch pieces, stems peeled and cut into 1/2 inch pieces
2 tablespoons vegetable oil
salt and pepper
1 tablespoon unsalted butter
4 teaspoons all purpose flour
1/4 teaspoon dry mustard
1/8 teaspoon cayenne pepper
1 cup half and half
1/2 cup water
1/2 cup shredded Monterey Jack cheese
1/2 cup sharp cheddar cheese
1/4 cup grated Parmesan cheese
Adjust oven rack to lower middle position, place rimmed baking sheet on rack, and heat oven to 450 degrees.
After 15 minutes, toss broccoli, oil, 3/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Arrange broccoli in single layer on hot baking sheet. Bake until spotty brown, 15 to 18 minutes, stirring halfway through cooking.
Meanwhile, melt butter in medium saucepan over medium heat. Add flour, mustard, and cayenne and cook, stirring constantly, until golden and fragrant, about 1 minute. Slowly whisk in half and half and water and bring to a boil. Reduce heat to medium low and simmer until slightly thickened, 8 to 10 minutes. Off heat, whisk in Monterey Jack and cheddar, until smooth. Stir in Parmesan until smooth. Season with salt and pepper. Serve sauce over broccoli.