This is such a quick and easy recipe, perfect for hungry kids after school. You can serve any veg with the sauce of course, I’m using brocolli because my kids love it and it’s a great way to get lots of greenery into them, they love the cheesy sauce. I have also scattered some wholemeal breadcrumbs that I whizzed up in my blender on top, I show you below in a short video how to make sure your breadcrumbs crisp up nicely by pouring a little olive oil into the blender as it does its job. Making the roux is easy too. Just make sure you keep stirring and add the milk slowly at first to ensure you don’t get any lumps.
Teaspoon mustard (optional)
Steam brocolli, take care not to over cook, it should have some ‘bite’
Make a roux. Melt a knob of butter in a pan, take off heat and stir in a couple of heaped tablespoonsfuls of flour. Add a dash of milk and stir in until you have a smooth paste, keep adding a little milk and stirring, pop pan on a low heat and keep adding milk (approx 250 mls) turn heat up high and keep stirring, eventually sauce will thicken. If it is too thick add more milk. Turn off heat, add a generous amount of mature cheddar and a heaped teaspoon of French mustard. Stir and taste. If it needs more cheese, add it. I am always tasting during my cooking, tweaking things until it tastes just right.
Pour steamed brocolli into oven proof dish, add sauce and stir to coat veg. If you like you can sprinkle some breadcrumbs and grated cheese on top, pop under grill until cheese melted and breadcrumbs crisp.
Serve with some salad.