I have cooked this up for dinner countless times this winter. It is so easy and I love to make it when there is fresh broccoli available at our local supermarkets. It's perfect alongside some hot rolls.
1 bunch broccoli (you can use frozen but fresh is MUCH better)
1/2 onion, chopped
2 T butter
6 T flour
chicken bouillon
2 c. milk
~6 oz cheddar, grated (the recipe calls for Velveeta but we can't get it here and even if we could I'd still use the real deal...)
Chop broccoli and cook in 1 cup of water with a sprinkling of chicken bouillon in a covered pan (don't overcook broccoli - keep it bright green). In saucepan, saute onion in butter. Then add flour. Stir and cook until the flour is browned. Add the milk all at once and stir until it is thickened. Add the cheese (I never measure and just grate the cheese directly into the pot until I'm happy with the cheesiness...) and stir until the cheese is melted. Then add to the broccoli.
Salt and pepper to taste.
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