2 tbsp. butter
1 1/2 tsp. minced onion
3 tbsp. flour
1/4 tsp. celery salt
2 c. milk
2 c. shredded cheddar cheese (I use Velveeta)
2 chicken bouillon cubes
1 1/2 c. hot water
2 c. cooked, chopped broccoli, frozen

Melt butter over low heat. Add onion and cook until slightly browned. Add flour and seasonings. Stir and add milk gradually, stirring constantly. Cook until thickened, stirring constantly. Add cheese and stir until melted. Remove from heat. Dissolve bouillon cubes in hot water. Stir into cheese mixture. Add broccoli. Heat to serving temperature.