I use this as a base for so many recipes, I thought I would include it here. This comes from Marion Cunningham’s wonderful update of the Fanny Farmer cookbook. If you don’t have a copy, I would go to Barnes and Noble right now and purchase one. It’s a bargain, at only $7, and has every basic recipe you need. Someday, I will write you a lengthy discourse about why Marion Cunningham is my very favorite cookbook author. Suffice it to say right now that all of her books are rare gems.
And Cheese Sauce itself? An absolute inspiration. Make it into potatoes au gratin, mac and cheese, rice casserole, cheesy broccoli… Mix it with virtually any starch and/or vegetable, bake it in the oven at 350ish til bubbly, and you’ve got dinner.
- 2 T butter
- 2 T flour
- 1 1/4 C milk, warmed
- 3/4 C grated cheddar
- Salt and pepper to taste
Melt the butter, then add the flour. Stir into a paste and cook over medium/low heat (don’t let it brown) for 2 minutes. Add the milk, slowly so you don’t get lumps, and bring to a boil. Lower the heat and cook for about 2 more minutes. Take off the heat, then stir in the cheddar, salt and pepper.