- 1/4
- cup butter or margarine
- 1
- large onion, chopped (1 cup)
- 1/4
- cup Gold Medal™ all-purpose flour
- 1
- can (12 oz) evaporated milk
- 1
- carton (32 oz) Progresso™ chicken broth (4 cups)
- 1
- bag (14 oz) frozen baby broccoli florets, thawed
- 1/2
- teaspoon freshly ground pepper
- 1/4
- teaspoon salt
- 1
- loaf (8 oz. box) VELVEETA™ Original Cheese
- 1 1/2
- cups shredded extra-sharp Cheddar cheese (6 oz)
- 1
- cup shredded Parmesan cheese (4 oz)
- Additional shredded extra-sharp Cheddar cheese, if desired
- Spray 4-quart slow cooker with cooking spray. In 12-inch skillet, melt butter over medium-high heat. Cook onion in butter 4 minutes, stirring occasionally, until tender. Stir in flour. Cook 1 minute, stirring constantly. Gradually stir in milk until smooth. Pour mixture into slow cooker. Stir in broth, broccoli, pepper and salt.
- Cover; cook on Low heat setting 4 hours or until bubbly.
- Add cheese cubes to slow cooker; stir until melted. Add 1 1/2 cups Cheddar cheese and the Parmesan cheese; stir until melted. Sprinkle individual servings with additional Cheddar cheese.
Recipe Courtesy Betty Crocker
