INGREDIENTS
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1 stick of unsalted butter
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1 large yellow onion (about 1 cup)
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1 cup celery
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2 teaspoons kosher salt
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1/4 teaspoon cayenne pepper
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2 tablespoons minced garlic
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2 (16-ounces each) packages of broccoli florets (florets and stems separated - stems should be finely chopped)
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1/2 cup flour
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1 quart whole milk
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2 cups water
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1 teaspoon kosher salt
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2 cups shredded cheddar cheese
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1/2 cup thinly sliced green onions and 1 cup cheddar cheese for optional garnish