When I was making it this time around he asked what it was. I told him and said, "You've had it before. You like it." (I have to do that often, as sometimes it's been months or even years since I've made a recipe.) As we were eating it he said, "Mmm... it is tastey". I say all that to say, don't be thrown off by the veggies. Give it a try! You (and your picky husband) may like it!
What you need:
3/4 cup small cauliflower
3/4 cup small broccoli florets
1/4 cup chopped onions
1/4 cup thinly sliced carrots
1 to 2 T butter
1 1/2 cups milk, divided
1/2 t chicken boullion granules
1/4 t salt
dash of pepper
2 T flour
1/3 cubed cheese (Velveeta)
(For some reason, when copying this recipe I must have missed a word. I think that meant a third of a package of cheese. I buy the smallest Velveeta you can get. I know--not very healthy. You could maybe use other cheese? I've never tried it.)
In a large saucepan, cook the cauliflower, broccoli, onion and carrots in butter for 5 minutes.
Stir in 1 1/4 cup milk, bouillon, salt and pepper. Bring to a boil. Reduce heat and simmer uncovered for 5 minutes or until veggies are tender, stirring occasionally
Combine flour and remaining milk until smooth; add to saucepan
Bring to a boil. Cook and stir 1 to 2 minutes or until thickened
Reduce heat; add cheese and stir until melted
I actually used about half of the small velveeta tube. It was a little too much. I should have stuck closer to the 1/3. It was slightly rich, but still good. I served it with leftover rolls. It's perfect for a cold day.