Monday, September 12, 2011

White cheese sauce (for anything or for mac and cheese)

Heat 1 qt of milk
In another pan heat 6 TB butter. Add 1/2 cup flour. Cook together for about 2 minutes while whisking.
Slowly add the hot milk.
Add TB salt.
1/2 tsp pepper
1/2 tsp nutmeg (optional)
12 oz gruyere, shredded
8 oz good cheddar, shredded

Add cheese to sauce. Combine with 1 lb macaroni for mac and cheese.
optional: put in dish and add sliced tomatoes and bread crumbs to top. Bake at 375 for 30 min.

2 comments:

Ruth Rodrigues said...

I don't normally have gruyere on hand (I had to look it up to find out what it was.) Is there a good substitute for this?

Sharon said...

I don't usually have gruyere on hand either! It is so good though, Bill's favorite. I looked online and it is a kind of swiss, so you could use that. But really any sort of cheese that is your favorite will work. You don't have to use two cheese either, but it just adds more dimensional flavor (at least that is what Ina Garten on the food network says!).