Reviewed: Dec. 25, 2007

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!

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kellieann04

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Reviewed: Dec. 1, 2007

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!

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Mark & Mimi's Table

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

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Reviewed: Nov. 29, 2007

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!!!

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kora

Cooking Level: Expert

Living In: Monroe, Wisconsin, USA

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Reviewed: Nov. 22, 2007

I should have read the reviews. Way too "watery".

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Tedders

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Reviewed: Nov. 16, 2007

I really like this recipe...anything with a cheese sauce is right up my alley. I used whole milk, so the sauce was nice and thick. I am going to double the recipe and make this for Thanksgiving!!!

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TRACYFACE

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Hamburg, New York, USA

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Reviewed: Oct. 6, 2007

I used half the butter, it would have seemed greasy for our Family otherwise. DELICIOUS! Even the kids loved it.

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Panabode

Cooking Level: Expert

Home Town: Ormond Beach, Florida, USA

Living In: La Conner, Washington, USA

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Reviewed: Sep. 30, 2007

I used half the milk as suggested, but ended up adding more. The sauce got thick very quickly. I don't know what everyone else was doing. Good taste, but a little bland. I also sprinkled bread crumbs on top. As someone else had said, it does not need to be in the oven for more then 10-15 minutes. Will make again.

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sbruins79

Cooking Level: Expert

Home Town: Waupun, Wisconsin, USA

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Reviewed: Sep. 10, 2007

This was good but I think the cooking time was way too long, considering you already boiled the veggies. Mine came out soft and mushy. Added some chopped red banana peppers from a friends garden instead of the cayenne pepper. Will make again but cut down the cooking time to maybe 20 minutes

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Lil Deb

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Sep. 8, 2007

This was amazing!I loved it!I used less milk than the recipe said and the sauce turned out fabulous.It was thick and cheesy.

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kecius

Cooking Level: Intermediate

Home Town: Kaunas, Kauno Apskritis, Lithuania

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Reviewed: Jun. 10, 2007

The sauce does not thicken well if you use fat free milk. I tried adding more flour and that helped some, but I think I should have added even more because it was still pretty thin.

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RachTid310

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Reviewed: Jun. 5, 2007

Just got done aking this side dish. I looked at the user reviews and decided to kinda do it my way. I used 1 cup of 2% milk, sharp chedder, and regular mustard. Instead of cayenne pepper I used regular pepper as well. I made this as a last minute dont know what else to make with veggies. So far so good. Seems great. Sauce is perfect thickness, not runny at all. Great and easy dish. Not sure whats up with the negative reviews cause this tastes pretty well. Thanks!!

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Built2Fast

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Reviewed: May 7, 2007

This turned out very well. My 3 year old daughter loved it too.

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stephandsophia

Cooking Level: Expert

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Reviewed: Apr. 22, 2007

I tried to make this low fat with skim milk cheddar and it had a strange metalic taste. Maybe I just messed it up.

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SIGEP93

Cooking Level: Intermediate

Home Town: La Porte, Indiana, USA

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Reviewed: Mar. 24, 2007

Excellent recipe it is in the oven cooking now. I added more flour to thicken it and added chicken slices and topped with fresh parmesan cheese. Next time I will try this over white potatoes....

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janet763

Cooking Level: Expert

Home Town: Hempstead, New York, USA

Living In: Petersburg, Virginia, USA

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Reviewed: Feb. 25, 2007

This cheese sauce mixes up much better in the microwave than on the stove and be sure to use old cheddar for maximum flavour. Amount of milk you add determines how thin or thick your sauce is and skim mixes just as well as cream or homo milk. Melt the butter then wisk in the flour and add milk. Cook on high for about 3-4 minutes, stirring every minute. Add the cheese and heat again for 1-2 minutes until the cheese melts into the white sauce. No lumps!!

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ckjj

Cooking Level: Expert

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Reviewed: Nov. 26, 2006

I don't like cauliflower, but it was good in this case. I had trouble getting the sauce to thicken, so the whole thing turned out pretty watery, but it still tasted good. I will make this again and see if I get a different result the next time.

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DiablosMom

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Missoula, Montana, USA

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Reviewed: Nov. 4, 2006

this was pretty good. the sauce will be good and thick if you follow the cooking instructions closely and I did cut the milk, but I still used 2 cups. You dont want it to boil, but you do want it to be bubbling quit a bit while you whisk it. I see why see calls for less veggies, I think the flavor would of the sauce would be more, I used a small bag of each and I probably could of used 1/2 of each like she called for, but it was still good. the reason I only gave a three was the time it took for the sauce and the sauce didnt really wow me.

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micheleleefrey

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Reviewed: Oct. 25, 2006

No enough spice or salt. Way too bland.

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Kristen

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Reviewed: Jul. 7, 2006

This was a big success! I didn't actually measure anything. We were out of Cayenne Pepper so I used Paprika. I also added about a cup of diced, cooked left-over chicken. I used Extra Aged White Cheddar Cheese. I also sprinkled some bread crumbs and Parmesan Cheese over the top, and only baked it for about 30 minutes. A DEFINITE keeper!

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Alpha

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Reviewed: Jun. 8, 2006

Incredible!! I steamed the veggies, used evaporated milk (as I don't usually buy regular so I didn't have). Couldn't find my cayenne pepper so I grabbed my cajun seasoning (again). And as I don't "measure" my ingredients and I ADORE cheese, I'm sure I used MORE than the recipe called for. Can't go wrong with cheese!! Yummy!

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BABIDOLL02

Cooking Level: Expert

Home Town: El Paso, Texas, USA

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Cauliflower and Broccoli Bake

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