Cheesy Broccoli Bake in the Pressure Cooker
This Cheesy Broccoli Bake turns broccoli into the perfect comfort food side dish by smothering it in a rich Cheddar cheese sauce!
Equipment
- 1 Baking dish
Ingredients
- 20 oz fresh broccoli florets about 8 cups
- 3 tablespoons light butter
- 3 tablespoons flour
- 1 ½ cups skim milk
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- ½ teaspoon dry mustard powder
- 4 oz sharp cheddar cheese, shredded (I used Cabot Seriously Sharp)
- 4 oz 50% reduced fat sharp cheddar cheese, shredded (I used Cabot)
Instructions
- Preheat the oven to 350°F.
- Steam the broccoli florets just until tender, about 3 to 5 minutes.
- Melt 3 tablespoons of light butter in a saucepan over medium heat. Stir in the flour and cook for about 1 to 2 minutes until bubbly.
- Slowly whisk in the skim milk, letting it thicken and get creamy real quick. Stir in salt, black pepper, and dry mustard powder. Remove from heat and add both the cheddar cheeses, stirring till fully melted and smooth.
- Combine the cheese sauce with steamed broccoli in a large bowl and then spread it evenly in a baking dish.
- Bake in the oven for 25 to 30 minutes until golden and bubbly.
Notes
Store leftovers in an airtight container. Reheat in microwave or oven at 350°F for 10-15 minutes.