1-12 oz. Broccoli Florets Steamed/Chopped
1-1/2 Stick Butter
1/2 Yellow Onion Finely Diced
½ Cup Matchstick Carrots, Finely Diced
1 Stalk Celery Finely Diced
1/3 Cup All-Purpose Flour
8 Cups Whole Milk
3 Cups Half and Half
Pinch of Nutmeg and Cayenne
1 Tsp. Tony Chachere’s
1 Tsp. Cayenne Pepper
8 oz. Monterrey Jack Cheese Shredded
8 oz. Monterrey Jack Cheese w/Jalapeno
16 oz. Velveeta Shredded
8 oz. Sharp Cheddar Shredded
1-2 Pkgs. Velveeta Sauce
Salt & Pepper, To-Taste


  1. Finely chop the yellow onion, carrots and celery.
  2. Melt 1-1/2 stick of butter on low and add the onion, carrots and celery.  Lightly salt and pepper vegetables.  Simmer on low for 3 to 5 minutes until onions are fully translucent and carrots and onions are softened. 
  3. Place broccoli florets steamer bag in microwave for amount of time stated on bag.  Leave florets in bag following cooking. 
  4. Add flour to pan, stirring until browned, approximately 1 to 2 minutes.  Add milk, half and half, and a pinch of nutmeg. 
  5. Remove steamed broccoli from bag onto cutting board.  Chop florets  into small pieces and place in pot. 
  6. Add Cayenne pepper and Tony Chachere’s, cover the pot with a lid and simmer 10 minutes. 
  7. Add Monterrey Jack, Velveeta and sharp cheddar cheese, stirring constantly until melted.  Add Velveeta sauce.  Taste and add additional Cayenne pepper and/or Tony Chachere’s, if required.

Servings:  16 Cups

Recipe of Mel, Copycat of Sandy McGee’s Restaurant, Richmond, TX, August 2018