Tender, crisp broccoli gets a creamy cheese sauce in this easy, delicious side dish. Use your favorite cheddar cheese or another melting cheese, such as Gruyère or a soft blue cheese, updating the macros accordingly, of course. The sauce is best made and served right away.
Place 1 inch of water in a large pot, and bring it to a rolling boil. Add the broccoli, cover with a tight-fitting lid, reduce the heat to low, and simmer until the broccoli is bright green and tender, 8 to 10 minutes. Drain the broccoli and set aside.
Meanwhile, in a medium pot, bring the cream and butter to a simmer on medium-high heat, stirring often, until the mixture slightly reduces and thickens, about 5 minutes. Stir in the mustard, garlic powder, onion powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Remove from the heat and slowly whisk in one quarter of the cheddar cheese at a time, whisking until the mixture is smooth between additions.
Divide the steamed broccoli among 4 plates, season with salt and pepper, top each with one-quarter of the cheese sauce, and enjoy.
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