1 1/2 c. boiling water
2 chicken bouillon cubes
10 oz. pkg. frozen chopped broccoli
2 tbsp. finely chopped onion
2 tbsp. butter
3 tbsp. flour
1/4 tsp. salt
1/8 tsp. pepper
2 c. whole milk
5 oz. shredded Velveeta or mild Cheddar cheese (1 cup)

Dissolve bouillon cubes in boiling water. Add broccoli and cook. Remove from heat but do not drain. Cook onion in butter until tender but not brown. Stir in flour, salt and pepper until well blended. Remove pan from heat and stir in a small amount of the milk until a smooth paste. Add remaining milk and cheese. Stir over medium heat until cheese is melted. Add broccoli and liquid. Stir until well blended. Heat until steaming but do not boil.