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| From Fatty Cookbook |
This recipe makes a LOT of cheese sauce, it's to be enough for 4 regular servings.
2 tbsp butter
1/2 onion, diced. Really small.
2 tbsp flour
1 1/2 cups milk
6 oz of any cheese. I used half Swiss and Extra Sharp Cheddar.
Melt the butter in a medium saucepan, over medium heat. They key to all of this is keeping the heat right, if anything starts bubbling it's too hot. Add the onions to the butter and, stirring and turning often, let the onions turn translucent. Once they're soft, add the flour and cook until well mixed without turning brown. This should take less than a minute.
Stir everything with a wooden spoon or spatula, making sure nothing sticks to the bottom of the pan. Slowly pour in the milk, whisking to make sure everything mixes. Watch the milk, do not let it boil. Test the temperature with your fingers, it should feel hot, but not burning. Special note: this is also the time to add any extra seasonings; salt, pepper, cayenne, or nutmeg. I only do a bit of garlic salt and a pinch of paprika, but this is all up to you.
Grate the cheese, and slowly add to the sauce, about an ounce at a time. Stir the cheese in, waiting for it to melt completely before adding more.
Pour immediately over al dente elbow macaroni. Enjoy!
And now, the Democratic Response (From Danielle Corsetto's "Girls With Slingshots" webcomic:
ReplyDeleteMom’s Mac & Cheese
Preheat oven to 350° F.
Melt together in a saucepan:
•2 Tbsp butter
•2 Tbsp corn starch
… allow to thicken, then add:
•1/2 to 3/4 cup milk (start with 1/2 c)
•slices of sharp white cheddar cheese (as much as you see fit)
Cook up some noodles; rinse, strain, and toss into an oven-safe container. Mix in sauce, and top with bread crumbs.
Bake for 15-20 min.
Devour and pass out due to extreme joy.