Broccoli with Béchamel
3 broccoli florets, cut to bit size pieces
2 tablespoons all-purpose flour
1 ½ cups Milton Creamery Prairie Breeze Cheese, grated
1 cup milk
2 tablespoons butter
Bring 2 quarts salted water to a boil; blanch broccoli until tender yet still green in color. Remove with broccoli from the pot and set it aside.
In a small sauce pan, add butter and let it melt over medium heat. Add flour, and stir continuously for 30 seconds. While whisking constantly, add milk in a steady stream, and cook until thickened and creamy, 3 to 5 minutes.
Season with salt and add Prairie Breeze cheese.
Serve béchamel over broccoli.
Serves x 4, as a side