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Ingredients
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3 teaspoons salted butter
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3 tablespoons sorghum flour
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2 cups chicken broth
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1 ½ cups almond milk
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1 ½ cups heavy cream
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1 teaspoon red pepper flakes
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1 teaspoon minced garlic
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1 pinch onion powder
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salt and ground black pepper to taste
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1 ½ heads broccoli, cut into florets
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1 (8 ounce) package shredded Mexican cheese blend
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1 (8 ounce) package shredded Italian cheese blend
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1 (8 ounce) package shredded Cheddar cheese
Directions
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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.
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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.
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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.
Cook's Note:
I use all organic, GMO-free, and gluten-free ingredients.
Nutrition Facts (per serving)
532 | Calories |
44g | Fat |
12g | Carbs |
23g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 532 | |
% Daily Value * | |
Total Fat 44g | 57% |
Saturated Fat 28g | 142% |
Cholesterol 144mg | 48% |
Sodium 955mg | 42% |
Total Carbohydrate 12g | 4% |
Dietary Fiber 2g | 8% |
Total Sugars 3g | |
Protein 23g | 46% |
Vitamin C 51mg | 57% |
Calcium 507mg | 39% |
Iron 1mg | 4% |
Potassium 306mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.