This creamy Broccoli Cheese is the perfect side dish for Christmas dinner or a Sunday roast. Tender broccoli is covered in a homemade cheddar cheese sauce and baked until golden and bubbling. It's a delicious alternative to cauliflower cheese, and even better, you can prepare it ahead of time.
When I'm making a big roast dinner, I love having at least one side dish ready to go before everything gets hectic in the kitchen.
This easy broccoli cheese bake can be assembled the day before, so all you need to do is pop it in the oven when you're ready.
I have never seen my kids eat broccoli so fast. Everything is better covered in cheese, right? Not just for a roast dinner, this is great served alongside grilled chicken or salmon too.
Recipe update: This recipe was originally published on 5 December 2020 and was fully retested in November 2026 to check the cooking time and ingredient quantities. The original recipe still worked well, but I've expanded the instructions, tips and FAQs.
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Why You'll Love It
- Perfect for roast dinners - A creamy, cheesy side dish that goes brilliantly with roast beef, chicken or Christmas turkey.
- Easy to make ahead - Assemble it the day before and bake when needed.
- Simple ingredients - Fresh broccoli and a homemade cheese sauce made with everyday ingredients.
- Family friendly - A great way to make broccoli a little more appealing, especially for reluctant vegetable eaters.
- Great for feeding a crowd - Easily doubled for a big family Christmas dinner.
Recipe Overview
- The broccoli: Use 500g of fresh broccoli florets, boiled briefly until just tender and drained thoroughly.
- The cheese sauce: An easy all-in-one method with milk, butter, flour, mature cheddar and mustard. No separate roux needed.
- The bake: Cover the broccoli in cheese sauce and bake for 30 minutes until golden and bubbling. You can assemble it up to 24 hours ahead.
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Broccoli - We use two heads of fresh broccoli, cut into evenly sized florets which produced about 500g/1lb 2oz of usable florets. Fresh gives the best texture, although frozen can be used with a few adjustments.
- Milk, flour and butter - These make the base of our creamy homemade cheese sauce. We use whole milk for richness, and our easy all-in-one method means there's no need to make a separate roux.
- Cheddar cheese - Mature cheddar (we used a lighter version) gives the sauce plenty of flavour. I recommend grating your own cheese from a block, as it melts more smoothly. Gruyère or Red Leicester would also work well.
- Mustard - English mustard adds a little extra flavour to the cheese sauce without making it taste strongly of mustard. Dijon or wholegrain mustard are good alternatives, or you can leave it out.
You can also use our easy cheddar cheese sauce as a guide if you haven't made homemade cheese sauce before.
How to Make Broccoli Cheese
- Prep: Preheat your oven to 190°C/170°C fan/375°F/Gas 5.
- Cook the broccoli. Put the broccoli florets into a pan of boiling water and simmer for 5 minutes, until just tender but still holding their shape. Drain thoroughly, allow any excess moisture to steam away, then transfer to a large ovenproof dish.
- Make the white sauce. Put the cold milk, flour and butter into a saucepan and whisk together until the flour is well combined. Heat gently, whisking continuously as the butter melts and the sauce thickens. This should take around 3-4 minutes, although it may need a little longer.
- Make it cheesy: Once the sauce is smooth and thick enough to coat the back of a spoon, remove it from the heat. Add the grated cheddar and mustard, stirring until the cheese has melted.
- Assemble and bake. Pour the cheese sauce over the broccoli and gently mix until all the florets are coated.
- Bake: Put into the preheated oven and bake for 30 minutes, until the sauce is bubbling and the top is lightly golden. Allow to stand for a few minutes before serving.
Broccoli Cheese Variations
One of the best things about this broccoli cheese recipe is how easy it is to adapt.
- Broccoli and cauliflower cheese - Replace half the broccoli with cauliflower florets. Make sure both vegetables are just tender before baking.
- Different cheeses - Try Gruyère, Red Leicester or a mixture of cheddar and mozzarella. Use a good melting cheese for the smoothest sauce.
- Add potatoes - Stir in some cooked, diced potatoes for a heartier side dish.
- Add bacon - A little cooked, chopped bacon is delicious mixed through the broccoli and cheese sauce, although the dish will no longer be vegetarian.
Can You Make Broccoli Cheese Ahead of Time?
Yes! This is one of the reasons I love making broccoli cheese for Christmas dinner.
You can prepare the whole dish up to 24 hours in advance, so you don't need to make the cheese sauce on Christmas Day.
Cook and thoroughly drain the broccoli, make the cheese sauce and combine everything in your baking dish. Allow it to cool quickly, cover and refrigerate within 2 hours of preparation.
When you're ready to eat, bake at the usual temperature until bubbling and piping hot throughout. Allow approximately 5-10 minutes of extra cooking time if it's going straight from the fridge.
You can also prepare the broccoli and cheese sauce separately the day before, then combine and bake just before serving.
What to Serve with Broccoli Cheese
Broccoli cheese is one of my favourite sides for a roast dinner. The creamy cheddar sauce goes so well with crispy potatoes, roast meat and all the traditional trimmings.
For Christmas dinner, serve it alongside slow cooker turkey crown, easy roast potatoes, air fryer stuffing balls and honey roasted parsnips.
It's equally delicious with a Sunday roast, particularly slow cooker roast beef, roasted Brussels sprouts with garlic and plenty of easy onion gravy.
For something different, spoon it over slow cooker jacket potatoes for an easy lunch, or mix it through cooked spaghetti.
Storage
Fridge: Allow leftover broccoli cheese to cool quickly and transfer to an airtight container. Refrigerate within 2 hours and eat within 48 hours.
Freezer: Broccoli cheese can be frozen, either cooked or assembled before baking, for up to 2 months for the best quality. However, the broccoli will be softer after defrosting, and the cheese sauce may become a little grainy. For the best texture, I prefer preparing it the day before rather than freezing it.
Defrost: Defrost overnight in the fridge, then bake or reheat thoroughly.
Reheat: Reheat portions in the microwave or put them in an ovenproof dish, cover with foil and warm in the oven until piping hot all the way through. Only reheat leftovers once.
Dannii's Top Tips
- Don't overcook the broccoli - It should still have a little bite after boiling, as it continues cooking in the oven. Cut the florets to a similar size so they cook evenly.
- Drain it really well - Broccoli holds water between the florets, which can make the finished cheese sauce watery. Leave it to steam-dry for a couple of minutes before adding the sauce.
- Make sure the cheese sauce is thick enough - It should coat the back of a spoon before going into the oven. If it's too thin, keep whisking over a gentle heat for a little longer before adding the cheese.
- Don't boil the cheese sauce after adding the cheddar - High heat can make the sauce grainy. Remove it from the heat and let the cheese melt gently.
- Add a crispy topping - Sprinkle grated Parmesan or a vegetarian hard-cheese alternative over the broccoli before baking. For extra crunch, mix it with a little panko breadcrumbs.
- Choose your mustard - English, Dijon or wholegrain mustard all work well. You can leave it out if you prefer a milder flavour.
Troubleshooting Guide
| Problem | Likely cause | Fix |
|---|---|---|
| Broccoli cheese is watery | The broccoli wasn't drained thoroughly or the sauce was too thin. | Let the baked dish stand for a few minutes. Next time, steam-dry the broccoli and thicken the sauce before assembling. |
| Cheese sauce is lumpy | The flour wasn't fully mixed into the cold milk. | Whisk vigorously until smooth. If necessary, pass the sauce through a sieve before adding the cheese. |
| Cheese sauce is grainy | The cheese was heated too quickly or boiled. | Remove from the heat and try whisking in a splash of warm milk. Next time, add the cheese off the heat. |
| Broccoli is too soft | The florets were overcooked before baking. | Boil until just tender, keeping some bite. Smaller florets may need less than 5 minutes. |
Frequently Asked Questions
Yes, although fresh broccoli gives the best texture. Frozen broccoli contains more moisture and can become soft when baked. Defrost and drain it thoroughly first. If the broccoli is already blanched and tender, you may be able to skip the initial boiling step. Check the packet instructions and make sure the broccoli is properly cooked before serving.
Yes, it's a great recipe for feeding a crowd. Double the ingredients and use two baking dishes rather than one very deep dish. This helps everything heat evenly and gives you more of that delicious golden topping. Allow a little extra cooking time if needed, making sure the centre is piping hot before serving.
More Broccoli Recipes
If you've tried this broccoli cheese casserole recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy and use the hashtag #hungryhealthyhappy too.
Recipe
Broccoli Cheese
Recipe Video
Ingredients
- 500 g (1.1 lb) of Broccoli florets
- 500 ml (2 cups) of Whole milk
- 4 tablespoons of Plain flour - all purpose
- 50 g (¼ cup) of Butter
- 1 teaspoon of English mustard
- 100 g (3 ½ oz) of Light mature cheddar
Instructions
- Prep: Preheat your oven to 190°C/170°C fan/375°F/Gas 5.
- Cook the broccoli. Put 500 g of Broccoli florets into a pan of boiling water and simmer for 5 minutes, until just tender but still holding their shape.Drain thoroughly, allow any excess moisture to steam away, then transfer to a large ovenproof dish.
- Make the cheese sauce. Put 500 ml of Whole milk, 4 tablespoons of Plain flour and 50 g of Butter into a saucepan and whisk together until the flour is well combined.Heat gently, whisking continuously as the butter melts and the sauce thickens. This should take around 3-4 minutes, although it may need a little longer.
- Make it cheesy: Once the sauce is smooth and thick enough to coat the back of a spoon, remove it from the heat. Add 100 g of Light mature cheddar (grated) and 1 teaspoon of English mustard, stirring until the cheese has melted.
- Assemble and bake. Pour the cheese sauce over the broccoli and gently mix until all the florets are coated.
- Bake: Put into the preheated oven and bake for 30 minutes, until the sauce is bubbling and the top is lightly golden. Allow to stand for a few minutes before serving.
Recipe Notes
- Drain the broccoli thoroughly to prevent a watery bake.
- Use mature cheddar for plenty of flavour and a smooth cheese sauce.
- Add a topping of grated vegetarian hard cheese and panko breadcrumbs for extra crunch.
- Replace half the broccoli with cauliflower if preferred.
- Assemble up to 24 hours ahead and refrigerate until ready to bake, allowing a little additional oven time.
- Refrigerate cooked leftovers within 2 hours and eat within 48 hours, or freeze for up to 2 months for best quality.
Nutritional Information
Where nutritional information is provided, it is approximate and calculated using online tools. Values can vary depending on the ingredients and brands used, but we endeavour to be as accurate as possible.
All timings are a guide and may vary depending on the ingredients, equipment and, where relevant, the appliance used. Changing the serving size may also affect the time needed.
Emily Liao says
This was such a delicious side dish! Perfectly cheesy and the kids loved it.
Tara says
Oh wow! That cheese sauce looks amazing. What an incredible side and I love that it can be made ahead of time.
Nart says
I love broccoli and I love cheese so this is definitely my kind of food! It's so moreish but like you said gotta control your portions.
Krissy Allori says
Heck yes! Such an easy recipe and the flavor is awesome.
saif says
I may not be fan of broccoli, but I love when you mix with the cheese. It is delicious and perfect side dish for my roasted chicken.
Kechi says
We love creamy broccoli recipes here. So I think this is a must-try for my family and I. Such a satisfying recipe; thanks for sharing!
Jacqueline Meldrum says
I always forget to make broccoli in cheese sauce. It's always cauliflower. Looks fab!
Michelle says
We love broccoli cheese, it's such a great side dish for Sunday lunch.
Caitlyn Erhardt says
This went perfect with our baked chicken. My husband loves broccoli and cheese anything, so knew this would be a hit!
Toni says
This is so easy and delicious! The mustard makes all the difference. Yum.
Julia says
Delicious! I am so trying this with the crispy baked potato you mentioned :)
Bintu | Recipes From A Pantry says
One of my favourite side dishes - this is so delicious! So much better than cauliflower cheese in my opinion!
Sophie says
I love broccoli cheese soup and can totally guess this is so tasty. Thanks for the recipe.
Jen says
This is the easiest way to get your kids to eat their veggies without any nagging or bribing. Love the idea of sprinkling on panko too. Going to try that for next time.