Used 1 1/2 cups of milk, didn't put extra cheese on top.

Good recipe. I was heading out of town so I needed to use up the veggies in my fridge. I added leftover chicken diced up and a red pepper diced too. I also added some herbes de provence to the sauce and made the whole thing into a dinner casserole. I also topped with some breadcrumbs. My kids loved it. I will be making this recipe again soon.

I added slightly less milk and also continued to stir/simmer sauce until it thickened. Be patient because not stirring long enough will cause it to be runny. I also added a dash of garlic powder and onion powder to the sauce mixture. For cheese I only had a shredded mexican blend which added great flavor!

Nothing fabulous, but very good. About what I expected, and I will make again.

This is an awesome recipe - I steamed the brcccoli, cauliflower, onion and 1 large russet potato in a steamer for 20 min. Then, I added all the sauce ingredients plus a can of cream of chicken soup and baked for 30 min. Excellent!

Great Side dish! I cut the milk down a bit on this recipe. After the initial cooking period I added the cheese to the top and broiled untill bubbly and brown. Will make again.

Awesome! I would reduce the amount of milk but that's just because I like my cheese sauce thick.

My recipe wasn't runny. It's all about continuing to stir the pot until the sauce thickens enough. It was delicious, yes, full of calories, but everyone enjoyed their veggies. I made it only with broccoli as I didn't have coliflower handy.

I gave this a 5 because it got my 2 year old daughter to eat broccoli, which is a difficult task. It was her first time with cauliflower. I only made this because I had left over veggies from a tray from our superbowl party and it was great. I used about 1 1/2 cups milk, used crushed red pepper instead of the cayenne, I had English mustard so I did use that, I added a dash of nutmeg, a little california onion powder, and sprinkled buttered crackers on teh top along with teh extra cheese. Delicious, will be making thsi again just to get my husband and daughter to eat their veggies!

Great recipe. I added some garlic powder and thyme to the sauce...and also some parmesean and provolone cheeses. the mustard gives it a good flavor. i also decided to add chopped cooked chicken breast to the pan before baking for a one dish meal. turned out great, i might make more sauce next time. thanks!

The sauce on this was a little thin, but that was ok as it was a nice sauce for drizzling on the steamed brown basmati rice we served it over. I used all broccoli. Didn't have the hot English mustard powder, so just used regular ground mustard powder instead and made up the heat with 1/4tsp of cayenne pepper; this was just right for us. I did add quite a bit more cheese than the recipe indicates; did a mix of colby-jack, havarti, & parmesan to use up what I had on-hand. Broiled it at the end to get the cheese topping brown & bubbly. We both liked it a lot! Thanks, Rachael.

Comfort food at it's cheesiest. We substituted rice milk for dairy milk and cut the amount by half based on other reviews. I used only broccoli and it was awesome! I cut the recipe down to 3 servings and 20minutes sufficed for cook time.

This was easy and excellent. I added some bread crumbs to the top and a few extra spices to the sauce. It was so good.

This was a pretty tasty side dish. I'd suggest starting with 1 cup of milk and then gradually adding more to get the desired consistency for the sauce. I used about 1 1/2 cups. I also used fresh broccoli and cauliflower, although next time I will probably use frozen as I don't think it would have much of an effect on the final taste of the dish.

This is the best broccoli and cheese recipe that I've ever had! I did use this recipe for broccoli alone, and used only one cup of milk, no mustard or cayenne, and it was absolutely delicious!

I used this recipe for a qaunity of 4 servings - based on the other reviews I reduced the milk to 3/4 of a cup & also replaced the English Mustard with Creole Mustard - C'est Bon!

we made this for thanksgiving and it was wonderful. tho i did add some bread crumbs on top!!! when making a roux it's hard to say exactly how much milk to add. you basically have to add it bit by bit until you get the thickness you desire. we cooked it for the full time - the broccoli and cauliflower was perfect, as was the sauce!!!