"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

White and Cheese Sauce Recipe

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This recipe for White and Cheese Sauce, by , is from The Bush Family Memories of Meals, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Brenda Bush by Pam Stewart Huter in 1982 Stephensburg Homemaker Cookbook

Category:
Category:

Ingredients:  
Ingredients:  
4 tabl. butter
4 tabl. flour
1 tsp salt
1/4 tsp. pepper
2 cups milk
2 cups grated cheese

Directions:
Directions:
Melt butter over low heat. Add flour, salt and pepper. Stir until well blended; remove from heat. Gradually stir in milk and return to heat. Cook, stirring constantly, until thick and smooth. Makes 2 cups. When sauce is thick, add 2 cups grated cheese. Stir over low heat until cheese is melted.


Mammie used Kraft singles for nearly all her cheese sauce. Equivalent amount would probably be 4 or 5 slices to this recipe. I would go by looks and taste. If cheesier sauce is desired, add a piece or two more of cheese. I have not had much luck with some shredded cheeses melting properly. That leaves the sauce stringy. Kraft singles American Cheese (or Kroger brand) will work much better for me than the shredded type. Brenda

 

 

 

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