2 tbsp. chopped onion
2 tbsp. melted butter
3 tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 c. water
1/4 lb. sharp cheddar & 1/4 lb. American cheese, grated
2 chicken bouillon cubes
1 (10 oz.) pkg. frozen broccoli
2 c. skim milk

Cook onion in butter in a 3 quart saucepan until soft but not brown. Blend in flour, salt and pepper. Add skim milk and cook, stirring constantly until mixture comes to a boil and is thickened. Add cheese and stir until melted, remove from heat.

In another saucepan dissolve bouillon cubes in boiling water. Add frozen broccoli and cook until broccoli is tender. Remove broccoli from broth, cut off and discard stems, finely chop remaining flowers and add back to broth. Add broccoli-broth into the cheese mixture and stir. Makes about 5 servings.