A comforting steamed vegetable side at approximately 180 calories. Tender broccoli florets under a light homemade cheese sauce.
This Broccoli with Light Cheese Sauce steams broccoli florets until just tender, then tops them with a genuinely simple cheese sauce made from skimmed milk and reduced-fat Cheddar. It is a satisfying side at around 180 calories and 4 WW Classic Points per serving.
Recipe Info
Serves: 6 | Prep Time: 10 minutes | Cook Time: 15 minutes | Calories per serving: ~180
Nutrition per Serving (Estimated)
Protein: 12g | Fat: 11g | Carbohydrates: 10g | Fiber: 3g
WW Classic Points: Approximately 4 points per serving (estimated from the original 7-point recipe, updated to reflect a lighter homemade cheese sauce). Note: This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
- 450g / 1lb broccoli
- For the light cheese sauce:
- 15g / 1/2oz butter
- 1 tablespoon plain flour
- 300ml / 10fl oz skimmed or semi-skimmed milk
- 90g / 3oz reduced-fat Cheddar cheese, grated
- A pinch of ground nutmeg
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the broccoli. Remove the hard stem and reserve the florets.
- Steam. Place the florets in a steamer and steam for 10 to 15 minutes, depending on how soft you like your vegetables.
- Make the sauce. While the broccoli steams, melt the butter in a small saucepan over medium heat. Stir in the flour and cook for 1 minute. Gradually whisk in the milk and cook, stirring constantly, until thickened.
- Finish the sauce. Remove from the heat and stir in the cheese, nutmeg, salt, and pepper until smooth.
- Serve. Arrange the broccoli on plates and spoon the cheese sauce over the top, about 3 tablespoons per serving.
Serving Suggestions
- Serve alongside roast chicken or grilled fish
- Pair with baked potatoes for a comforting plate
- Add a sprinkle of extra Parmesan or a dusting of paprika before serving
- Great as part of a Sunday roast spread
- Serve with crusty bread to mop up any extra sauce
Tips and Variations
- Steaming rather than boiling keeps more of the broccoli’s nutrients and color intact
- Reduced-fat Cheddar keeps the sauce genuinely light without losing its cheesy flavor
- Cauliflower works well in place of, or alongside, the broccoli
- A little Dijon mustard whisked into the sauce adds a pleasant tang
- Do not overcook the broccoli, as it should still have a slight bite
Why This Recipe Works
Building the cheese sauce from scratch with skimmed milk and reduced-fat cheese keeps this classic pairing genuinely lighter than a traditional full-fat version, while steaming the broccoli instead of boiling preserves its color, texture, and nutrients. It is proof that a comforting cheese sauce does not need to be heavy to be satisfying.
Storage and Reheating
Best enjoyed fresh, as broccoli loses its texture on reheating and the sauce can separate. If necessary, store components separately in the refrigerator for up to 2 days and reheat the sauce gently over low heat, whisking well.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
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