Creamy Cheddar Vegetable Sauce
Elevate your mealtime with this rich and velvety Creamy Cheddar Vegetable Sauce, a flavorful blend of sharp cheddar cheese and tender sautéed vegetables like broccoli, carrots, and red bell peppers. Perfect for drizzling over pasta, baked potatoes, or steamed rice, this recipe combines the comfort of a classic cheese sauce with a vibrant twist of fresh veggies. A smooth roux made from butter and flour forms the base, while whole milk and a touch of heavy cream create an irresistibly creamy texture. Seasoned with garlic, a hint of ground mustard, and a dash of paprika, this easy-to-make sauce is ready in just 25 minutes and brings a hearty dose of both flavor and nutrients to any dish. Ideal for weeknight dinners or as a versatile accompaniment, it's a crowd-pleaser you'll want to whip up again and again.
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Recipe Information
Ingredients
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 0.5 cups Heavy cream
- 2 cups Sharp cheddar cheese (shredded)
- 1 cup Broccoli florets (chopped small)
- 0.5 cups Carrot (peeled and grated)
- 0.5 cups Red bell pepper (diced)
- 2 cloves Garlic (minced)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 teaspoons Ground mustard powder
- 0.25 teaspoons Paprika (optional, for garnish)
Instructions
In a medium saucepan, melt the butter over medium heat.
Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a smooth roux.
Gradually add the milk, whisking constantly to prevent lumps. Stir in the heavy cream and bring the mixture to a gentle simmer.
Reduce the heat to low and cook until the sauce thickens slightly, about 2-3 minutes.
Gradually add the shredded cheddar cheese, one handful at a time, stirring until melted and smooth.
In a separate skillet, sauté the garlic in a small amount of butter or oil over medium heat for 30 seconds until fragrant.
Add the broccoli, grated carrot, and diced red bell pepper to the skillet. Cook for 3-4 minutes, stirring occasionally, until the vegetables are tender-crisp.
Fold the sautéed vegetables into the cheese sauce and mix well.
Season with salt, black pepper, and ground mustard powder. Adjust seasoning to taste.
Serve the sauce warm over your favorite dishes. Optionally, sprinkle with paprika for garnish.
Nutrition Facts
Calories |
2117 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.2 g | 212% | |
| Saturated Fat | 102.3 g | 512% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 512 mg | 171% | |
| Sodium | 3003 mg | 131% | |
| Total Carbohydrate | 79.0 g | 29% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 35.8 g | ||
| Protein | 82.1 g | 164% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 2356 mg | 181% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 2178 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
