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Broccoli florets coated in a creamy cheese sauce are being stirred in a deep pan; nearby are seasonings, garlic, bay leaves, and storage containers.
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Cheesy Broccoli (Freezer-Friendly Meal Prep)

Broccoli steamed just short of done, dried completely, then folded into an evaporated milk cheese sauce and portioned into one-cup cubes that reheat smooth from the freezer.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: American
Servings: 6 servings (1-cup portions)
Calories: 224kcal
Author: Dee Broughton

Equipment

Ingredients

Broccoli

  • 6 cups fresh broccoli florets cut into 1-inch pieces

Cheese Sauce

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 (12-ounce) can evaporated milk
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 ounces cream cheese softened and cubed
  • 6 ounces sharp cheddar cheese freshly shredded

Instructions

Steam the Broccoli

  • Fill a large pot with water below a steamer basket and bring to a simmer over medium-high heat. Add the broccoli, cover, and steam for 2 to 3 minutes, until bright green but still crisp and firm. Keep it undercooked; it finishes cooking during reheating.

Dry the Broccoli

  • Transfer the broccoli to a towel-lined sheet pan, spread into a single layer, and let it steam-dry for 10 minutes. Blot away any visible moisture. Do not rinse.

Start the Roux

  • Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring continuously, until smooth.

Build the Sauce

  • Slowly whisk in the evaporated milk until no lumps remain. Cook for 4 to 6 minutes, stirring frequently, until the sauce coats the back of a spoon.

Season and Melt In the Cream Cheese

  • Stir in the garlic powder, salt, and pepper, and reduce the heat to low. Add the cream cheese and cook for 1 to 2 minutes, stirring until completely melted.

Melt In the Cheddar

  • Remove the pan from the heat. Add the cheddar in several additions, stirring until each melts before adding more. Do not return the sauce to the heat once the cheese is in.
  • Step 7: Combine Place the broccoli in a large bowl. Pour the warm cheese sauce over it and fold gently until evenly coated. Let cool about 10 minutes, no longer, before portioning.

Serve Fresh or Freeze

  • If you're eating tonight, stop here. Serve the cheesy broccoli warm. Everything from this point on is for the freezer.

Portion

  • Divide the broccoli evenly among six 1-cup silicone mold cavities, filling each to about ¼ inch below the rim. Press down gently with the back of a spoon so the sauce flows into the gaps, without crushing the broccoli. Smooth the tops while the sauce still moves and wipe any sauce from the mold edges.

Cool and Chill

  • Let the filled molds stand at room temperature for no more than 15 minutes, until they stop releasing visible steam. Transfer to the refrigerator and chill for 1 hour.

Freeze

  • Place the chilled molds on a level freezer shelf. Freeze for 4 to 6 hours, until completely solid. Do not overfill the cavities; leave a little room for expansion.

Bag and Label

  • Pop the frozen portions out of the molds. Transfer to freezer-safe bags or containers, press out as much air as possible, and seal tightly. Label with the recipe name and date. Freeze for up to 3 months. To vacuum seal, freeze the portions solid first, then use a gentle or pulse setting.

Reheat From Frozen (Microwave)

  • Place 1 frozen 1-cup portion in a microwave-safe bowl. Cover loosely. Microwave for 3 minutes, then break the portion apart and stir. Microwave on high for 2 to 3 minutes more, stirring after each minute, until hot and smooth. Rest 1 minute before serving.

Reheat From Thawed (Microwave) - BEST Texture

  • Thaw overnight in the refrigerator. Place the portion in a microwave-safe bowl, cover loosely, and microwave on high for 1 minute. Stir, then continue in 30-second intervals for 1 to 2 minutes, until hot. Rest 1 minute before serving.

Reheat From Thawed (Stovetop)

  • Thaw overnight in the refrigerator. Place the portion in a small saucepan or skillet over medium-low heat. Cover and cook for 5 to 7 minutes, stirring frequently. Add a small splash of evaporated milk if the sauce becomes too thick.

Notes

  • Evaporated milk isn't optional. Its concentrated proteins keep the sauce smooth after a trip through the freezer, where a sauce built on regular milk tends to separate.
  • Cream cheese stabilizes the cheddar so the sauce holds together through reheating instead of breaking into grease and curds.
  • Use cheese shredded from a block. Pre-shredded cheese is coated in anti-caking starch that can leave a frozen sauce grainy.
  • Don't overfill the molds. Leave a little headroom for the portions to expand as they freeze solid.
  • Fridge up to 4 days in an airtight container. Freeze up to 3 months. Thaw overnight in the refrigerator for the smoothest, least-stirring reheat.

Nutrition

Serving: 1serving | Calories: 224kcal | Carbohydrates: 10g | Protein: 10g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 48mg | Sodium: 663mg | Potassium: 334mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1096IU | Vitamin C: 81mg | Calcium: 256mg | Iron: 1mg