In a sauce pan over medium heat, melt down the butter. Next, whisk in the flour until it thickens up, 3-4 minutes. Add in the heavy cream, 1 pint, and continue to whisk. Season as needed and turn heat down. Keep on a low heat. Put in the cheddar of your choice into the mixture. I prefer a freshly shredded sharp cheddar. Melts better. Stir occasionally on low heat, 2-3 minutes. Once that is finished, enjoy!

I used broccoli that I blanched for 6 minutes in high heat, and then let simmer in a medium sautée pan for 3 minutes. The pan had 3 garlic cloves and salt. Strain and then whisk into the mixture. Make sure broccoli is soft