Ingredients
- Butter - 3 T
Flour - 3 T (You want equal parts butter/oil and flour to make the rue)
Onion - 1 small/medium, diced
Garlic - 3 cloves, pressed or minced
Milk - 1 cup
Water - 1 cup
Cheeses:
1.5 to 2 cups of any cheeses you prefer. It is best to try to use three different kinds to make the flavor more complexed. Smoked cheeses always add great depth of flavor. (Smoked cheddar or gouda or provolone, soft cheeses like gorgonzola or blue cheese or feta, or just regular shredder cheese you happen to have in your fridge like cheddar or monetary jack!)
Parmesan/Romano/Asiago (a blend or any of the three) - 1/2 cup
Spices:
Bay leaf - 1 small to medium sized whole leaf (do not crumble)
Salt - 1/2 teaspoon
Thyme - 1/2 teaspoon
Basil - 1/2 teaspoon
Pepper - 1/4 teaspoon
Nutmeg - just a pinch!
Tabasco - just a shake!
Description
Creamy Cheese Sauce Perfect For Mac And Cheese, Au Gratin Potatoes, Fondue, Or Any Other Cheesy Needs. Feel Free To Change The Cheese To Whatever You Have On Hand - Spice It Up With Gorgonzola, Blue Cheese, Gouda, Sharp Cheddar, Swiss, Etc.
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