2 c. water
1 c. celery, chopped
1 c. carrots, chopped
1/2 c. onion, chopped
1 lb. fresh broccoli, washed & chopped

CHEESE SAUCE:

1/2 c. butter
1/2 c. flour
2 tsp. salt or to taste
1/4 tsp. white pepper
4 c. milk
Tabasco sauce, as desired
1 lb. processed cheese spread cut in 1/2" cubes or 4 c. grated Cheddar cheese
2 c. ham, cut in 1/2" cubes

In large saucepan, combine water, celery, carrots and onion. Bring to boil; reduce heat. Simmer, covered, for about 5 minutes or until tender/crisp. Add broccoli; cook until broccoli is tender/crisp, about 4-5 minutes. (To keep broccoli bright green, leave the cover slightly ajar.) Do not drain vegetables.

To make sauce, melt butter in large saucepan; blend in flour, salt and pepper. Cook, stirring, for 1 minute. Stir in milk; cook until mixture thickens. Add several drops of Tabasco sauce if desired. Stir in the cheese and cook until melted; add the ham cubes. Combine cheese mixture with undrained vegetables; stir to blend. Yield 12 servings.