At the stove
Make the recipe
- Bring 1/2 inch water to a simmer in a medium saucepan. Add carrots and broccoli.
- Cover and cook 6-8 minutes until tender. Drain well and keep warm.
- Meanwhile, pour 3/4 cup milk into a small saucepan and bring to a simmer.
- Stir cornstarch into the remaining milk until blended, then add to the simmering milk. Cook 1 minute, stirring constantly.
- Stir in cheddar, Parmesan, salt, and cayenne pepper until the cheese melts and the sauce is smooth.
- Arrange broccoli and carrots on a platter, pour the cheese sauce over the vegetables, and serve immediately.
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