BROCCOLI AND CHEESE WITH VELVEETA RECIPES
VELVEETA CHEESE SAUCE FOR CAULIFLOWER AND BROCCOLI RECIP…
Cauliflower and broccoli never had it so good! --- the amounts stated makes a huge amount if desired the ingredients may be reduced by half --- for cheese sauce with a kick add in some Tabasco or cayenne pepper, of coarse this cheese sauce may be used with just about anything!
Total Time 20 minutes
Prep Time 15 minutes
Cook Time 5 minutes
Yield 4 cups
Number Of Ingredients 8
Steps:
- Melt the butter in a small saucepan; remove from heat.
- Blend in the flour until smooth using a wire whisk.
- Return to heat; gradually whisk in the half and half cream; bring to a light boil, keep whisking until the mixture is smooth.
- Add in the cubed Velveeta, and contine to mix with a spoon until cheese is melted.
- Remove from heat.
- Add in the sugar, salt and pepper; mix until combined.
- Pour over the veggies JUST prior to serving.
- Sprinkle with paprika.
- Note: this recipe may be cut in half if desired.
Nutrition Facts : Calories 226.5, FatContent 19.7, SaturatedFatContent 12.3, CholesterolContent 60, SodiumContent 245.7, CarbohydrateContent 9.2, FiberContent 0.1, SugarContent 1.3, ProteinContent 4
SLOW COOKER BROCCOLI CHEESE SOUP - HOW TO MAKE BROCCOLI ...
This Slow Cooker Broccoli Cheese Soup is the easiest way to warm up on a cold winter day. Your whole family will love this recipe, too!
Provided by Ree Drummond
Categories dinner main dish soup stews
Total Time 4 hours 5 minutes
Prep Time 5 minutes
Cook Time 4 hours
Yield 12 servings
Number Of Ingredients 11
Steps:
- Add the broccoli, onion, carrots, chicken broth, cream of celery soup, seasoned salt, salt, black pepper, and cayenne pepper to the slow cooker. Stir, place on the lids, and set the slow cooker on high for 4 hours. After 4 hours use an immersion blender or masher to puree 3/4 of the soup. (If you use a regular blender, blend only 1 cup at a time and use extreme caution.) Add the cheese, turn the slow cooker to low, and place on the lid for 15 minutes. Stir to melt the cheese and mix it in. Taste the soup and add more salt and pepper as needed. Serve warm! Soup keeps great in the fridge for a couple of days.
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