Ingredients
| 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 |
Instructions
- Finely chop the yellow onion, carrots and celery.
- 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.
- Place broccoli florets steamer bag in microwave for amount of time stated on bag. Leave florets in bag following cooking.
- Add flour to pan, stirring until browned, approximately 1 to 2 minutes. Add milk, half and half, and a pinch of nutmeg.
- Remove steamed broccoli from bag onto cutting board. Chop florets into small pieces and place in pot.
- Add Cayenne pepper and Tony Chachere’s, cover the pot with a lid and simmer 10 minutes.
- 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