Make this easy broccoli and cheese side dish with tender broccoli, carrots, and crispy bacon baked in a creamy, flavorful cheese sauce.
This cheesy broccoli is closely related to my broccoli cheese casserole and creamy Brussels sprouts with bacon, two more “sneaky” veggie recipes packed full of flavor!
I’ve learned over the years that if there’s one way to get kids, husbands, and picky eaters to eat their veggies, it’s by smothering them in cheese. Just ask my roasted eggplant or sweet potato gratin. This broccoli and cheese recipe is another prime example: tender steamed broccoli and carrots get tossed with bacon and a creamy, bubbly cheese sauce. It’s a simple vegetable side dish that’s 100% irresistible!
Why I Love This Broccoli and Cheese Recipe
- Quick and easy. This cheese and broccoli side dish comes together with a handful of ingredients and very little prep. It’s quick to throw together, but the flavor trade-off is next level!
- Rich and cheesy. I love a recipe that turns two of my favorite vegetables – carrots and broccoli – into pure, easy comfort food. The sauce bakes up golden and bubbly around the veggies. I’ll even serve this broccoli with cheese sauce over rice for a light and easy lunch!
- Any occasion. This broccoli and cheese recipe has me covered year-round. It’s a versatile side dish that goes with just about any meal. Who can say no to a skillet of veggies and cheese?
What You’ll Need
Below is a list of the ingredients you’ll need, along with notes and possible substitutions, to make this easy broccoli recipe and cheese sauce. Scroll down to the printable recipe card for a complete list with recipe amounts.
- Broccoli – I use fresh broccoli, chopped into florets (see below).
- Carrots – Thinly sliced.
- Bacon – Streaky, thick-cut, or back bacon, diced up so that it cooks quickly.
- Half-and-Half – You could also use heavy cream for a richer sauce.
- Dijon Mustard – Yellow mustard works, too.
- Garlic – I like to use freshly minced garlic. You can substitute ¼-½ teaspoon of garlic powder per clove if needed.
- Parmesan Cheese – Freshly grated is best. Other good options are pecorino, mozzarella, cheddar, and Gruyère.
- Nutmeg – Freshly grated or ground nutmeg, plus salt and pepper to season.
Fresh vs. Frozen Vegetables
Fresh or frozen broccoli and carrots work well in this recipe. If you’re using frozen veggies, you can skip the steaming/par-boiling step in the recipe below. Instead, simply thaw them and drain off any excess liquid before you start. You may notice a slightly different texture in the final dish when using frozen veggies.
How to Make Broccoli and Cheese
Apart from quickly steaming the veggies separately, the rest of this broccoli side dish comes together in one skillet. Follow the steps below to make the best broccoli and cheese!
- Cook the broccoli and carrots. While the oven preheats to a hot 400ºF, steam the carrots and broccoli in a shallow pot of water for 4-5 minutes. Once the veggies are tender, drain and set them aside.
- Cook the bacon. Fry the diced bacon in a skillet with a little oil until it’s crispy. Alternatively, make a batch of air fryer bacon and dice it up afterward.
- Combine. Add the broccoli and carrots to the skillet with the bacon, and let that cook through for a minute.
- Meanwhile, make the sauce. Whisk half-and-half with Dijon, half the parmesan, garlic, salt, pepper, and nutmeg in a bowl.
- Assemble and bake. Pour the cheese sauce over the broccoli, and sprinkle the remaining parmesan on top. Bake at 400ºF for 15-20 minutes, until the sauce is bubbly and the top is lightly browned.
Tips and Variations
- Dry the broccoli well. If you’re using fresh broccoli, rinse and dry it well before you add it to the skillet. If there’s too much liquid left over, the sauce will turn out watery once it’s added to the pan. Likewise, if you use frozen broccoli, make sure to thaw and drain it.
- Don’t overbake. Take the broccoli and cheese out of the oven once the cheese sauce starts to bubble and brown. Leaving it in too long can cause the sauce to separate.
- Make it spicy. Give your cheese sauce some kick with crushed red pepper flakes, diced jalapeños, cayenne pepper, or a dash of hot sauce.
- More veggies. Sautéed mushrooms, sliced onions, bell peppers, sweet corn, peas, and spinach are all great add-ins.
- Add a topping. Add a crunchy topping of Ritz crackers or breadcrumbs before baking to turn your broccoli and cheese into more of a casserole-style dish. Simply mix breadcrumbs or crushed crackers with melted butter like I do in my Ritz chicken casserole and creamy veggie casserole.
Storing and Reheating Leftovers
- Refrigerate. Store leftover broccoli and cheese in an airtight container in the refrigerator for up to 4 days. I don’t recommend this recipe for freezing since the cheese sauce tends to separate when it’s thawed.
- Reheat. Warm the broccoli and cheese in the microwave or oven until it’s hot throughout. You could also use a skillet with a lid on the stovetop.
More Cheesy Broccoli Recipes
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Prep. Preheat the oven to 400ºF.
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Parboil the broccoli. Place broccoli florets and carrots in a large saucepan with 1-inch water. Bring it to a boil and cover. Continue to cook for 4 to 5 minutes or until fork tender. Drain.
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Cook the bacon. Heat olive oil in a large oven-safe skillet. Add bacon and cook for 3 minutes or until crispy.
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Combine. Add the broccoli and carrots to the skillet with the bacon and continue to cook for 1 minute.
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Make the sauce. In the meantime, prepare the sauce by combining half & half, dijon mustard, half of the parmesan cheese, garlic, salt, pepper, and nutmeg in a mixing bowl. Mix until well combined.
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Put it all together. Remove the skillet from the heat. Pour the prepared cream sauce over the broccoli and sprinkle the remaining parmesan cheese over the top.
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Bake. Bake for 15 to 20 minutes or until bubbly and the top is golden brown. Remove the broccoli from the oven and let it rest for a few minutes before serving.
Calories: 311kcal | Carbohydrates: 15g | Protein: 15g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 48mg | Sodium: 560mg | Potassium: 685mg | Fiber: 4g | Sugar: 3g | Vitamin A: 5250IU | Vitamin C: 137mg | Calcium: 308mg | Iron: 1.5mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
