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| Please please please only use real cheese. The last word used to discribe your cheese should be cheese... not cheese product or cheese food. |
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| 2 Tbs |
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butter |
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self-rising flour |
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whole milk |
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| 2 ounces |
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favorite cheese (American is fine) |
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| 1/2 tsp |
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french's mustard |
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salt |
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| Melt butter in pan and add flour until it can be moved about the pan and not spread too thin yet still spread out slightly once moved. Keep it moving about the pan until it begins to 'pith' up but do not allow it to brown any. This will allow the flour to cook and not give a raw flavor. Once it seems to 'swell' remove and add milk slowly allowing mixture to return to boil between additions, until the sauce is the right consistency. Add cheese and stir constantly until melted... add a touch of mustard to enhance the cheese flavor. Salt and pepper to taste... pour over cooked veggies like broccoli and cauliflower. |
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| Servings: 1 |
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| Recipe Source |
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Source: Paula ARG Kernachan
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| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |