A confession: Because I grew up in Wisconsin, I’ve had a life-long romance with cheese. Even on the nights our refrigerator is really, really empty, you can count on it to contain at least one big block of cheese.
And that cheese has saved me many an evening.
I’ve discovered that you can serve virtually anyone a dish that contains only three or four main ingredients as long as one of them is cheese. Here is my handy-dandy recipe for cheese sauce:
- 2 TBS unsalted butter
- 2 TBS flour (I use brown rice flour, but you can use any kind)
- 1 cup of milk
- 6 oz. shredded cheese of your choice
Melt the butter over medium heat, then add the flour. Stir for 30 seconds or so until it thickens, then pour in the milk. When the mixture begins to simmer, turn it down to low and throw in the cheese, stirring occasionally until it melts.
This is easy – and there is no fake, orange cheese-food powder to deal with.
(Those of you who blog about food will note the absence of the beautiful picture of cheese sauce that blogging convention indicates. That is because it is not possible to take a beautiful picture of cheese sauce, at least not in my kitchen. My picture will look like either a) a backed-up drain, or b)…sorry, I can’t get past the drain image.)
I’ve tried many kinds of cheese – Swiss, English Cheddar, Monterey Jack, Manchego…but my kids greatly prefer the Tillamook Cheddar I buy in a 14 pound brick from CostCo.
What do you do with the cheese sauce? A fair question. Combine it with one (1) grain-type substance, one (1) protein, leftover if possible, and one (1) vegetable of whatever kind you can scrounge up.
Here are some ideas to get you started, all tried and tested in my kitchen. Pick one item from each column below, combine them and cook at 350 degrees for 25 minutes. And dinner is served.
Tomorrow….D is for Doubling Up.
Read the series at A is for About