Ingredients
2 tablespoons butter
3/4 cup chopped onion
6 cups water
6 chicken bouillon cubes
1 teaspoon salt
1/8 teaspoon garlic salt
2 packages chopped frozen broccoli
6 cups milk
1 lb Velveeta cheese, cubed
8 ounces egg noodles
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Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
Wire cutter for clean cheese portions — soft and semi-hard cheese
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Heat oil in large pan. Add onion, saute' 3 minutes. Add water and bouillon cubes. Heat to boiling, stirring occasionally until cubes are dissolved. Add noodles and salt. Cook, uncoverd 3 minutes. Stir in frozen broccoli and garlic salt. Cook 4 minutes. Turn down heat. Add milk and cheese. Continue cooking until cheese melts. Stirring frequently. Do not allow to boil once milk and cheese has been added. Can be left on stove on low heat for up to an hour or left on low in a crockpot. Is still wonderful reheated.