2 cups milk 1 1/2 cup cooked, chopped, broccoli
3 tablespoon melted butter 2 cups shredded Clover Creek Cheese Cellar Cheddar Cheese
2 tablespoon finely chopped onion 1/4 teaspoon garlic powder
3 tablespoon flour 2 chicken bouillon cubes
1/8 teaspoon pepper 1/2 cup boiling water

Cook onion in butter until tender. Blend in flour and seasonings. Add milk, stirring constantly. Cook slowly until thick. Add cheese; cook until melted. Remove from heat. In a cup, dissolve bouillon cubes in boiling water. Stir into cheese mixture. Blend in broccoli. Cook until heated through. Serves 6

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