Broccoli with Cheese Sauce

Broccoli with Cheese Sauce
2 heads Broccoli Cut Into Florets
2 cups Whole Milk
1 Tablespoon Butter
1 clove Garlic, Optional
1/2 teaspoon Seasoned Salt
1/2 teaspoon Black Pepper, More To Taste
1/4 teaspoon Salt
1/4 teaspoon 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

Steam the broccoli florets for 3 to 4 minutes, or until slightly tender but not overly soft.

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.

Serve ramekins of cheese sauce with warm broccoli florets.

So delicious!! I only made half the recipe and I'm so glad I did becuase I'm the only one who ate this at my house. I think Brandon would have liked it though. We'll keep trying :) I also omitted the garlic and Monterey jack cheese and just used cheddar.