Cheesy Broccoli

1 lb broccoli, cut into florets (about 6 C)
2 T butter
2 T all-purpose flour
1 1⁄4 C whole milk
2 C sharp cheddar cheese, shredded
1 T parmesan cheese, grated
salt and pepper to taste

Steam the broccoli florets until bright green and crisp-tender, about three to five minutes. Drain well and transfer to a bowl. Cover to keep warm. In a saucepan, melt the butter over medium heat. Whisk in the flour until smooth and cook for one to two minutes to make a roux. Gradually whisk in the milk. Simmer, stirring constantly, until the sauce thickens, about two to three minutes. Reduce heat to low. Slowly stir in the cheddar cheese until melted and smooth. Add the Parmesan, salt, and pepper. Whisk until well combined. Pour the cheese sauce over the steamed broccoli in the bowl. Gently stir to coat the broccoli evenly with the sauce. Alternatively, add the broccoli to the saucepan and stir to combine. Taste and adjust seasonings as needed. Serve the cheesy broccoli immediately while hot. Enjoy!