Creamy Cheese Veggies
Description
Creamy Cheese Veggies is a delightful medley of fresh vegetables smothered in a rich, velvety cheese sauce. This comforting dish brings together the goodness of vegetables and the indulgence of cheese, making it a family favorite. It’s ideal for kids and adults alike and pairs perfectly with rice, pasta, or crusty bread.
Ingredients
For the vegetables:
1 cup broccoli floret
1 cup cauliflower florets
1/2 cup carrots (sliced)
1/2 cup green beans (chopped)
1/2 cup sweet corn (optional)
1 tbsp
Salt to taste
Water for boiling/steaming
For the creamy cheese sauce:
2 tbsp
2 tbsp all-purpose flour (maida)
1.5 cups milk (warm)
1/2 cup grated cheese (cheddar or mozzarella, or a mix)
1/4 tsp black pepper
1/4 tsp nutmeg (optional)
Salt to taste
1/2 tsp garlic powder (optional)
2 tbsp cream (optional, for extra richness)
Instructions
Step 1: Prepare the vegetables
Boil or steam the vegetables (broccoli, cauliflower, carrots, beans, corn) until tender but not mushy (about 6–8 minutes).
Drain and set aside.
Step 2: Make the cheese sauce
In a pan, melt 2 tbsp butter on medium heat.
Add 2 tbsp flour and whisk continuously for 1–2 minutes until the flour is cooked and bubbly.
Slowly add warm milk while whisking to avoid lumps.
Cook for 2–3 minutes until the sauce thickens.
Add salt, pepper, nutmeg, garlic powder, and cream. Mix well.
Tun off the heat and stir in grated cheese until melted and creamy.
Step 3: Combine
Add the cooked vegetables into the cheese sauce.
Stir to coat the veggies evenly.
Simmer on low heat for 2 minutes, allowing flavors to blend.
Optional Garnish:
Fresh parsley
Chili flakes
More grated cheese on top (gratin style under broiler)
Prep & Cook Time
Task Time
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Nutritional Information (per serving, approx. 1 cup)
Nutrient Amount
Calories ~240 kcal
Protein ~9 g
Carbohydrates ~18 g
Fat ~15 g
Saturated Fat ~9 g
Fiber ~4 g
Calcium ~200 mg
Sugar ~5 g
Note: Nutritional values are approximate and vary by ingredient brand and quantity.
QA Section
Q: Can I make this dish vegan?
A: Yes! Use plant-based butter, almond/oat milk, and vegan cheese. The sauce might be slightly less rich but still delicious.
Q: What other vegetables can I use?
A: Zucchini, bell peppers, spinach, and mushrooms are great choices.
Q: Can I bake it like a casserole?
A: Absolutely. Place the prepared dish in a baking tray, sprinkle cheese on top, and broil until golden and bubbly.
Q: Is this keto-friendly?
A: Not strictly. You can reduce carbs by skipping carrots/corn and using heavy cream instead of milk.
Q: Can I store and reheat this?
A: Yes. Store in an airtight container in the fridge for up to 2 days. Reheat on
low heat with a splash of milk