2 tbsp butter spread
1 small onion, chopped
2 tbsp all-purpose flour
1.5 cups 2% milk
1 tub Knorr Homestyle Chicken Stock (concentrated chicken stock)
1.5 cups shredded cheddar cheese (about 6 oz), divided
8 cups small broccoli and/or cauliflower florets, blanched just until tender
1 tbsp dijon mustard
Preheat oven to 350 degrees. Spray 2 quart baking dish with nonstick cooking spray. Set aside.
Melt spread in 4 quart sauce pot over medium-high heat and cook onion, stirring frequently, 4 minutes or until tender. Reduce heat to medium, then stir in flour and cook, stirring constantly, 2 minutes. Gradually stir in milk. Bring to boil over high heat. Stir in chicken stock and boil until stock is melted and sauce is thickened, about 2 minutes. Remove from heat, then stir 1 cup cheese; let stand 1 minutes. Stir in broccoli and mustard. Pour into prepared dish.
Bake 20 minutes. Top with remaining 1/2 cup cheese and bake an additional 5 minutes or until cheese is melted. Let stand 10 minutes before serving.