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This is a simple cheese
flavoured sauce which works well for dressing
noodles. Its based on the classic White
Sauce (or Bechamel)
described in the Joy of Cooking.
Note I have modified the recipe by changing the procedure, so that it
does not involve pre-cooking the butter and I place the flour in at the
end too. This works well with old cheddar but would probably work
well with other cheeses too.
Ingredients:
- 1 cup milk
- 30g (2 tbsp) butter
- 2 tbsp white flour
- 150g grated cheddar cheese (probably about a cup if packed)
- salt or other spices (such as mustard) to taste (kids like
this
without anything else, its the cheese they want)
Procedure (takes about 7 minutes)
- put the milk and the cold butter (cut in thin chunks so it
melts
quickly) in a saucepan
- heat the milk on medium or a bit more, stiring occasionally
with
a wire wisk until the butter is melted
- while stirring quickly, slowly add the flour
- keep stirring and in a minute or two the mixture will
thicken
- once the mixture starts to thicken, stir in the grated
cheese, a
bit at a time until it has all disolved
- cover and remove from the heat
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