Broccoli With Cheese Sauce

• 2 heads Broccoli Cut Into Florets
• 2 cups Whole Milk
• 1 Tablespoon Butter
• 1 clove Garlic (optional)
• 1/2 teaspoons Seasoned Salt
• 1/2 teaspoons Black Pepper, More To Taste
• 1/4 teaspoons Salt
• 1/4 teaspoons Chili Powder (more To Taste)
• 12 ounces, weight Velveeta Cut Into Cubes
• 4 ounces, weight Sharp Cheddar Cheese, Grated
• 4 ounces, weight Monterey Jack Cheese, Grated

1. Steam the broccoli florets for 3 to 4 minutes, or until slightly tender but not overly soft.
2. To make the sauce, heat the butter and milk over medium-low heat until hot. Stir in the garlic (if using), seasoned salt, black pepper, salt, and chili powder. Add the Velveeta and stir it until it's melted and creamy. Stir in the cheddar and Monterey jack until melted. Taste and adjust seasonings.
3. Serve ramekins of cheese sauce with warm broccoli florets.

broccoli, milk, butter, clove garlic, salt, black pepper, ubc, ubc, cheddar cheese, weight monterey

Taken from tastykitchen.com/recipes/sidedishes/broccoli-with-cheese-sauce/ (may not work)