Tuesday, April 5, 2011

The Infinite Cheese Sauce

You start with 2 table spoons of butter melted in a soup pot.  Add 1/4 cup flour and whisk until smooth.  Next, add 2 cups of milk.  Once milk sauce thickens, you can add 1-2 cups of ANY kind of cheese: Parmesan, Cheddar, Monterey Jack, Pepper Jack, Provolone, Blue Cheese...  Once the cheese melts, you will have a gooey, cheesy sauce that you can pour over ANY kind of pasta, vegetable, sliced potatoes, rice, enchilada, burrito...

Just use your imagination.  This week I am making macaroni and cheddar cheese for my college study group, and then later, I will make potatoes au-gratin with the sauce.

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