Instructions

Place the broccoli on a cutting board and use a sharp knife to remove the tough part of the stemsóusually the lower 3 to 4 inches. Cut the broccoli into 4 even portions.
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Bring a large pot of water to a boil with 1 teaspoon of the salt. Add the broccoli and cook until tender, 7 to 8 minutes.
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Using oven mitts or pot holders, drain the broccoli in a colander set in the sink. Use tongs to transfer the broccoli to a 2-quart casserole or serving dish.
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In a medium, heavy saucepan, melt the butter over medium heat.
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Add the flour, the remaining 1 teaspoon of salt, and the pepper and cook, stirring constantly with a large wooden spoon, for 2 minutes.
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Whisk in the milk and bring the sauce to a boil, whisking occasionally. Reduce the heat to medium-low and simmer, stirring occasionally, for 2 minutes.
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Using an oven mitt or pot holder, remove the saucepan from the heat and add the cheese. Stir well.
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Pour the sauce over the broccoli and serve.
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Be careful of hot steam when draining the broccolióalways pour away from you into the colander.
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This dish can easily be made ahead of time. Simply cook your broccoli and cheese sauce as instructed and combine them in the casserole dish. Once it cools, cover tightly with plastic wrap and refrigerate for up to 8 hours or overnight, then bake the dish, uncovered, in a 375?F oven for about 20 minutes, until the cheese sauce is hot and bubbly. And heyóadd some chopped ham or crumbled crispy bacon to kick this up another notch! Bam!
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Yield: 4 servings