Photo Credit
Sam Jones/Quinn Brein
Yield
8 to 10 servings
Category
Course
Credit
Natalie Marko New England Historic Genealogical Society, Bos
Ingredients
10 ounces fresh or frozen chopped broccoli
3/4 cup finely chopped onion
2 cups shredded cheddar cheese
2 teaspoons salt
1 teaspoon white pepper
1 teaspoon garlic powder
1 cup milk
1 cup light cream
1/4 cup (1/2 stick) butter
1/2 cup cold water
1/3 cup all-purpose white flour
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