Ingredients

• 0.25 cups butter
• 1 small onion , finely chopped
• 3 tablespoons flour
• 2 cups milk
• 2 teaspoons Dijon mustard
• 1 cup 1
• 8 ounces processed Cheddar cheese , such as Velveeta, cubed
• 2 cups chicken stock
• 0.5 cups heavy cream
• 1 cup matchstick-cut carrots , roughly chopped
• 3 cups chopped broccoli
• 1.5 tablespoons kosher salt
• 0.5 teaspoons white pepper
• 2 teaspoons hot sauce
• bread

Instructions

1. 1 Melt butter in a large saucepan over medium-high heat. Add onion; cook, stirring often, until soft and translucent, about 5 minutes. Add in flour and cook for 1 minute, stirring constantly. Whisk in milk and mustard and bring to a boil, stirring occasionally. Reduce heat to a simmer and cook until thick and creamy, 6 to 8 minutes.
2. 2 Stir in Cheddar and Velveeta and cook, stirring constantly, until melted. Add in chicken stock, cream, carrots, and broccoli and cook until vegetables are tender, 10 to 15 minutes, stirring occasionally. Season with salt, pepper, and hot sauce and cook for 2 minutes more. Remove from heat and serve with crusty bread and more cheese on top if desired.

Nutrition per serving