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milk and cheese
shredded cheese
flour
Homemade Cheese Sauce Recipe- Easy Cheese Sauce You Can Put On Anything
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I've always been a fan of homemade mac n' cheese and it recently dawned on me just how much you can do with it. You can put it on pretty much whatever you want, within reason of course ;) You can make whatever kind you want and its actually very easy. At first I thought it was a very particular way you had to make it but I was forced to "eye-ball" my proportions last night and it came out just fine. You just gotta know what you're doing!

So I guess the first thing you would really need to know is what kind of cheese you want. Usually when my best friend and I made cheese sauce, we just got whatever sounded good, but having sharp cheddar does help the flavor alot I have found. I usually only use about 2 cups shredded cheese altogether. I think the last time we made it together we had extra sharp cheddar and a bag of mixed, pre-grated cheeses like parmesean and whatever else it came with.... can't seem to remember now!

Now, all that'sreally in thesauce is butter, flour, milk and cheese... and we always have all those things around so I go crazy and make it for whatever needs to be cheesey! I usually use about 4 tablespoons of butter, 4 tablespoons flour, 2 1/2 cups milk and about 2 cups grated cheese. All you really need to know if you need to make more or less is you need equal parts butter and flour... the rest is pretty easy to figure out once you've made it the first time. You get better at guessing what it needs more of.

I guess I should write how I made it huh... well here goes... and it's pretty easy. Melt the butter in a pot on medium heat. I usually let it do it's bubble dance for a minute so that I know its nice and hot and the flour can blend easier. next sprinkle in the flour while stirring together, I go gradually because sometimes it makes clumps that take a while to disolve. Once the flour is added the mix will somewhat resemble just really thick butter, but somewhat pasty.Now, I dump the milk in and this is the only real "boring" part... you've got to stand there and stir for a little bit so you dont scorch the mixture! Keep stirring until the milk thickens and you start to see bubbles from it beginning to boil. As soon as you see the bubbles, remove from the heat and slowly start stirring in your cheese.

Well there you have it! Cheese sauce! And if you like potatoes au gratin then you just scrub, peel and slice about 4 large potatoes 1/4 inch thick and layer them in a baking dish, alternating between a layer of potatoes then a layer of cheese. I usually add a handfull of sdredded cheese on top, then bake at 350 degrees for about a half an hour, maybe more depending on the oven and thickness of potatoe slices. Or you can pour the cheese over some veggies! The possibilities are endless


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