Ingredients

The following ingredients have 4 Servings
  • 1/4 cup butter
  • 1 cup chopped onions
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon salt
  • 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 (16 oz) frozen baby broccoli florets, thawed
  • 8 oz Kraft™ Velveeta™ Original cheese product (from 16-oz box), cubed
  • 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

Instruction

  • Spray 4-quart slow cooker with cooking spray. In 2-quart saucepan, melt butter over medium-high heat. Add onions, pepper and salt; cook 3 to 4 minutes, stirring occasionally, until tender. Stir in flour. Cook 1 minute, stirring constantly. Gradually stir in evaporated milk until smooth. Pour mixture into slow cooker. Stir in broth and thawed broccoli.
  • Cover; cook on Low heat setting 4 to 4 1/2 hours or until hot but not simmering.
  • 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.