1-Melt 1/2 cup butter in a large pot over medium heat, then add 1 whole diced onion, and cook for 3 to 4 minutes until it’s translucent.

2-Sprinkle 1/3 cup flour over the onions, stir it all up, and cook for about 1 minute to get that roux going.

3-Pour in 4 cups whole milk and 2 cups half-and-half, then toss in 1 pinch nutmeg, 4 heads broccoli cut into florets, a dash of salt, and freshly ground black pepper to taste.

4-Cover the pot, turn the heat down to low, and let it simmer for 20 to 30 minutes until the broccoli is nice and tender.

5-Stir in 3 cups grated cheese until it’s fully melted and creamy.

6-Adjust the seasoning to your taste add more salt or pepper if it needs a kick.

7-For a chunky texture, serve it right away; for smoother vibes, mash it with a potato masher or blend it up, and if it gets too thick, thin it with 2 cups chicken broth as needed before heating it back up.

8-Serve it warm, maybe in a bread bowl or with some crusty bread for dipping it’s pure bliss!