2 c. water
1 c. celery, chopped
1 c. carrots, chopped
1/2 c. onion, chopped
1 lb. broccoli, chopped
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
1/2 lb. Velveeta, cut in 1/2 inch cubes
2 c. ham cubes, if desired

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. Leave cover ajar to keep bright colors. 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 Tabasco, stir in cheese and cook until melted; add the ham cubes. Combine cheese mixture with vegetables; stir to blend. 12 servings.