Quote:
Originally Posted by Oracle Porn
yes standard...
|
Ok start with your mother sauce (Bechamel in this case)
Bechamel sauce:
2 tablespoons butter.
2 tablespoons flour.
Quarter teaspoon salt.
Cup of milk.
Melt the butter, whisk in the flour and salt. Stir and cook it over med-low heat for about a minute. Whisk in the milk, keep stirring over med-low heat until thickened.
Cheese sauce:
Add in 1 cup shredded cheese when bechamel is thickened. Stir into sauce until melted. You can add in a little more cheese if you want it extra cheesy and thick.
Above cheese sauce works well to make mac n cheese though I add some dry mustard. To go the nacho route I stir in some minced serranos and a dash of cayenne pepper. You can switch or blend cheeses as well, like try some pepper jack with the cheddar or alone for nachos.