Al in Underwearland (djinrain) wrote in rumahouli,
Al in Underwearland
djinrain
rumahouli

cheeeese sauce

This is probably the definitive "rumahouli" recipe, one of those that mother always made that has no real measurements beyond "cheese... a bunch", "salt... some", etc. For mac and cheeeese or broccoli with cheeeeese. Or anything else upon which you would like to pour mass quantities of cheese. MMMMMM. Cheese.

one and a half Tablespoons butter
two cups milk
two Tablespoons flour
salt, pepper, and various spices (we use curry powder. mmmmm) to taste
A big hunk of grated cheese of any variety (medium-sharp cheddar is best for mac and cheese, in my humble opinion, though good results have been obtained with extra-sharp and white cheddar over here)

In a saucepan, melt the butter. Add the spices and flour and let simmer over low heat for a few minutes, stirring constantly.
Gradually add milk. Stir over low heat and allow to simmer a few more minutes.
Add cheese big heaping handfulls at a time. Stir until each addition is melted before adding more. It's "right' when it has reached your personal degree of cheesiness.
My personal degree of cheesiness usually uses a whole whomp-load of cheese.
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