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Ingredients45 m servings 284 cals
Original recipe yields 6 servings
- Melt butter in a large, heavy pan over medium heat. Cook and stir onion and garlic in hot butter until tender, about 5 minutes. Whisk flour into the butter mixture until incorporated. Reduce heat to low and cook, stirring constantly, until the liquid is thick, about 3 minutes.
- Stir milk, chicken broth, and chicken bouillon cubes into the butter mixture. Increase heat to medium and cook, stirring regularly, until slightly thickened, 5 to 7 minutes. Add mixed vegetables and cook until the vegetables are heated through, 10 to 15 minutes.
- Reduce heat to low; add process cheese food, hot pepper sauce, and white pepper. Cook and stir until the cheese is completely melted, about 10 minutes.
Per Serving: 284 calories; 17.6 g fat; 18.5 g carbohydrates; 13.7 g protein; 53 mg cholesterol; 1259 mg sodium. Full nutrition
ReviewsRead all reviews 2
I really liked this. I didn't change anything. I used a 12oz bag of broccoli, cauliflower, and carrot mixture for my veggie mix. Def a keeper and will make again!