Ingredients
8
8 servings
- •3 teaspoons salted butter
- •3 tablespoons sorghum flour
- •2 cups chicken broth
- •1 ½ cups almond milk
- •1 ½ cups heavy cream
- •1 teaspoon red pepper flakes
- •1 teaspoon minced garlic
- •1 pinch onion powder
- •salt and ground black pepper to taste
- •1 ½ heads broccoli, cut into florets
- •1 (8 ounce) package shredded Mexican cheese blend
- •1 (8 ounce) package shredded Italian cheese blend
- •1 (8 ounce) package shredded Cheddar cheese
Instructions
- Melt butter in a large skillet over medium heat. Stir in flour; cook until golden, about 2 minutes. Add chicken broth, almond milk, and cream; cook and stir for 2 minutes.
- Stir in red pepper flakes, garlic, onion powder, salt, and pepper. Increase heat and bring to a boil, stirring constantly. Reduce heat to low and cook for 3 minutes. Add Mexican, Italian, and Cheddar cheeses. Cook and stir until melted, 2 to 5 minutes.
- Turn heat to high, add broccoli, and bring to a boil. Reduce heat to medium and cook for 5 minutes. Increase heat to high again, and cook until broccoli is tender but not mushy, 2 to 3 minutes.
Nutritional Facts
Per 8 servings
- Calories: 532
- Carbohydrate: 12g
- Fat: 44g
- Fiber: 2g
- Protein: 23g
- Sugar: 3g
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