• Cut broccoli into florets. Add to steaming pot or electric steamer. Cook until a fork goes in fairly easily but broccoli is still firm (no muchy broccoli!)

While broccoli cooks: make cheese sauce

• Use a food processor or box grater to grate cheese. Heat milk in small pot or microwave until warm. In a small sauce pot on medium heat: add butter, melt. Add flour and whisk. This is a roux. A roux thickens your cheese sauce. Add salt and pepper, then slowly add warm milk to roux while whisking. Once all the milk is added, keep whisking until sauce starts to thicken.
• When sauce has thickened bit, begin adding cheese a small handful at a time, whisking constantly. Once all cheese is melted, remove from heat.
• Place broccoli on platter or into a bowl. Pour cheese sauce over broccoli. Serve. If you have extra cheese sauce, you can keep it in the fridge for several days and reheat later.