It is fantastic served as a fondue for dipping crusty bread cubes or as a sauce over steamed veggies, rice and other pasta. Roux (pronounced "roo"), the toasted shallot and flour mixture cooked in butter, is what contributes to the great taste of this sauce besides the other ingredients. All you need to round out the meal is a colorful, crisp salad. I have added only peas but you may add carrots, corn or other veggies. With all the boxed and frozen mac & cheese available these days, do we really need a recipe for it? Yes, we do! Especially with a cheese sauce that can come in handy in so many ways! This is not the ubiquitous orange-colored stuff - it is a grown-up version with great taste nor is it going to be orange unless you use cheddar colored with annato.
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