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1 large head broccoli, broken into florets
2 Tbsp. butter
1 small clove garlic, pressed
1 Tbsp. Dijon mustard
1 Tbsp. flour
1 c. milk
1 c. grated sharp Cheddar cheese

Steam broccoli for 7 minutes. While veggies are steaming, melt
butter in a medium pot. Add garlic, mustard and flour. Mix to make
a roux. Slowly add milk, whisking with a wire whisk as you do. Heat
on low heat for 5 minutes. Add cheese and mix well. Drain veggies.
Place in a bowl and pour sauce over top and serve.

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