- 1 tablespoon all-purpose flour
- 1 cup fat-free milk
- 1/2 cup shredded reduced-fat extra sharp Cheddar cheese
- 3 tablespoons grated fresh Parmesan cheese
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon chopped fresh thyme
- 1 1/2 pounds broccoli florets
- Place flour in a medium saucepan. Gradually add milk, stirring constantly with a whisk until smooth. Cook over medium-high heat 2 minutes or until mixture is bubbly and thickened, stirring constantly. Cook 1 additional minute, stirring constantly. Remove from heat. Add cheeses, mustard, salt, pepper, and thyme, stirring with a whisk until smooth. Keep warm.
- Add water to a large saucepan to a depth of 1 inch; set a large vegetable steamer in pan. Bring water to a boil over medium-high heat. Add broccoli to steamer. Steam broccoli, covered, 4 minutes or until crisp-tender. Serve broccoli immediately with sauce.