Cook's Catalyst - Chapter 24 - Definitely Time to Get Saucy

Chapter Twenty-Four Definitely Time to Get Saucy Cheese sauce sounds scary but is actually easy and can be used in many different ways to compliment your mealtimes. I usually use sharp cheddar as I think the pungent flavor goes further while using less. Basic Cheese Sauce ½ stick butter or margarine ½ cup all-purpose flour 1 small brown onion, finely chopped 2 cups milk 2 cups grated cheddar cheese 1 teaspoon dried mustard 1 teaspoon salt A good pinch of black pepper Melt the butter in a deep sauce pan. Add onion and cook until limp and transparent. Add flour and continue cooking until it gathers together. Cook one or two minutes longer. Very gradually add milk, stirring constantly while it is heating. Cook and stir until mixture starts to thicken. Add the cheese and the rest of the ingredients. Keep stirring until cheese is thoroughly melted into the milk mixture. Remove from heat. Now that you have a beautiful pot of beautiful cheese sauce, you can open up your lines of creativity and make dinner! Macaroni and Cheese is the first thing that comes to most minds. Cook according to package directions, 16 ounces of pasta, your choice. Cook until just done, drain and pour into your pot of sauce. Mix well and place in greased oven-proof baking dish. You can top it with buttered bread crumbs, wheat germ or even corn flakes. Bake at 350 degrees for about 30 to 40 minutes until golden brown and bubbly. Reheats nicely the next day, too. Greek Macaroni and Cheese includes the addition of ½ cup crumbled Feta cheese and a pinch of dill before baking. The little pockets of pungent cheese midst the cheddar will have people wanting more and not knowing why! Summer Macaroni and Cheese needs a small can of drained, diced tomatoes. Simply add the tomatoes to the macaroni and cheese before you bake it. My daughter, Julianna, was in a sacrificial frame of mind last week. She solemnly told me that she was going to give up her breakfast every day and send it to the poor children. I said she had a good heart. She went on to say that she was also going to send her lunch off to the missions every day just for Jesus. I said she was a thoughtful girl. She then asked what we were having for dinner. I said it was macaroni and cheese. Julianna said with some conviction, "And I am definitely sending that overseas!" Cheese sauce goes with pasta. Instead of your usual tomato sauce, try pouring over a helping of cheddar cheese sauce onto a plate of hot spaghetti. Extra, freshly ground pepper goes nicely with this. Garlic bread can only be a help in sopping up the sauce. Cheese sauce baked with cooked rice is a change of pace. You can use any of the above mentioned combinations or think up a few yourself. Sometimes a seemingly empty cupboard or refrigerator can turn up some interesting additions to your casseroles. Swiss cheese melted down with some wine is fondue. You may be one of those fortunate ones who have a fondue pot lurking with the other unused wedding presents! If not, it can be made on the stove and the resulting sauce is good over steamed vegetables or dipped up on crusty pieces of fresh bread. Swiss Cheese Fondue Two and a half cups grated Swiss cheese 1/4 cup all-purpose flour One cup white wine Pepper to taste Toss the cheese with the flour, mixing until cheese is all dusted with it. Heat wine in a saucepan and gradually add the cheese. Stir constantly until a smooth sauce is formed. Remove from heat and add a teaspoon of freshly, ground pepper. My husband (before I met him!) took a young lady to a romantic, sidewalk café that served Fondue in a pot kept warm with a candle. It was a breezy evening and most of it was spent trying to relight the candle underneath the continually congealing fondue. Obviously, it was not a relationship that was meant to be! As long as you are thinking about cheese, you might as well know that you are more than capable of making a popular, but seemingly difficult, Italian dish. A plate of Fettuccine Alfredo will set you back several bucks at an Italian restaurant. For the cost of one restaurant meal, you can cook a quite respectable meal for your entire family. My Version of Fettuccine Alfredo 16 ounces pasta noodles (spaghetti works well, but fettuccine noodles hold the sauce better!) 1 cup heavy cream (milk works if you are watching budget and calories) 1 stick butter 3/4 cup grated Romano or Parmesan Cheese, dusted with 2 tablespoons all-purpose flour 1 teaspoon freshly ground black pepper 1/4 cup finely chopped green onion 1 tablespoon finely chopped parsley Cook your choice of pasta until just done. You don't want a mushy presentation here! Drain the pasta and place back in the pot. While the pasta is cooking, melt the butter in another pot. Add the milk gradually and bring to a simmer. Add the flour-dusted cheese and stir constantly until it form a lightly thickened sauce. Add the pepper and onion to the cheese sauce, toss with the cooked pasta, arrange on a serving platter and sprinkle with the parsley. You can easily increase or decrease this recipe depending on how many you are serving and whether this is a side dish or a course in itself. Additional grated cheese on the side as well as pepper can only improve each person's portions according to individual tastes. Chili flakes are an interesting sprinkle on the hot pasta. If you prefer the casserole route, try the following recipe. It has the taste of Fettuccine Alfredo yet frees you up for last minute details in the kitchen. Baked Fettuccine Alfredo 16 ounces pasta, choose your favorite shape although spaghetti is not a good choice here. 1 cup milk, approximately 1/4 cup butter 1 cup grated Romano or Parmesan Cheese, dusted with 2 tablespoons all-purpose flour 1 teaspoon freshly ground black pepper 1 teaspoon salt 1/4 cup finely chopped green onion ½ teaspoon hot pepper flakes 1 tablespoon finely chopped parsley 1 cup finely ground bread crumbs ½ cup grated Romano or Parmesan Cheese Preheat your oven to 350 degrees. Cook your pasta of choice until just done. Drain the pasta and place in a greased baking dish. Combine the cheese, flour, pepper, salt, onion, pepper flakes and parsley and arrange over the pasta in the baking dish. Pour in milk until it comes half way up the sides of the baking dish. It shouldn't cover the pasta. Dot with pieces of butter. Combine the cheese and bread crumbs and spread over the casserole. Bake until golden and bubbly. Serve immediately with a nice green salad and some of your fresh bread.