Rinse broccoli, pat it dry, then cut off the thick stalk (and discard). Cut broccoli into small florets. Cook them in a steamer basket over boiling water in a large saucepan (or use another cooking method you prefer). Steam them (covered) for 8 minutes or until broccoli is crisp- tender. Remove; keep broccoli hot.

TIP: Try to time the broccoli with when the cheese sauce is ready, so they're both ready at the same time.

Melt butter over medium heat in a medium saucepan. Once butter has melted, whisk in flour. Continue to whisk for about 1 minute. Slowly add milk, whisking constantly to fully combine milk with the butter and flour mixture. Cook (uncovered) on medium-low heat, whisking constantly until it thickens. Once sauce thickens, remove saucepan from the heat.

Immediately add grated cheese and salt to the saucepan (off the heat). Stir often as cheese melts. Continue stirring until all cheese is melted. Cheese sauce should be pale-yellow in color and a hot, slightly thick but smooth sauce. Take a quick taste; add additional salt to suit your taste, if desired.

Drizzle or pour hot cheese sauce over hot broccoli; serve immediately. Enjoy!