Impromptu Cheese Sauce For Brocolli |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Something a bit more mature than melted Velveeta. Makes a small amount for a single family meal. Made with leftover cheese in the fridge, but it really hit a great taste spot. You could enhance based on the flavor you want by adding garlic, cayenne, whatever! Read more ! Ingredients:
4 tbsp heavy cream |
1/4 cup milk (plus or minus) |
5 slices tillamook sharp chedder |
2 ounces cubed monchego cheese |
1 heaping tsp parsley flakes |
pinch of salt |
pinch of white pepper |
1 tsp cornstarch |
Directions:
1. Heat cream on low until warm.
2. Drop in cheese, broken into small pieces. Continue to warm, stirring until melted.
3. Add the milk to arrive at your desired consistency. I like rather thin so it's a subtle enhancement to the vegetable, and not overpowering.
4. Add spices, adjust or enhance to your particular taste.
5. Once fully integrated, add cornstarch, bring just to a boil, stirring constantly, then remove from heat and serve.
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