This was a throw together meal that Rory came up with after looking through the fridge and seeing that we had a few different kinds of cheese leftover from various other meals. It was delicious. It's basically just white sauce with cheese in it! Don't be freaked out though ... white sauce is EASY to make. I'm going to teach you how!
You will need:
Pasta, whatever kind you like. We had vermicelli in the house and used that.
1/4 cup (50g) butter
1/4 cup (50g) butter
1/4 cup flour
2 cups milk
1 small red onion, finely sliced
A couple cloves of garlic, crushed
white wine (optional) It was the bottom of the bottle. My guess would be about 1 or 2 Tablespoons
salt and pepper
salt and pepper
We didn't measure the cheese ... we just had a bunch of bits and pieces left over so chopped them up and threw them in. You could grate it if you wanted but it's not necessary. You can use whatever cheese you want ...we used:
Gruyere
Provolone
Provolone
Tasty (white cheddar)
Parmesan (fresh)
Jarslberg (like swiss)
Cook your pasta. While that's happening, make the sauce.
The trick with white sauce is to have everything ready and beside your cooking area because once you start stirring, you can't stop. So ... once you've go everything ready, throw the onions, garlic and the butter in a pan, over medium heat and cook til onion is soft. Add the flour and stir until it's completely mixed into the butter. It will be kind of like a paste. That's good. That is how you want it. Now, start adding the milk. Just a little bit at a time. Stir so that the milk mixes into the paste. Add a bit more. Stir. Keep it up til you've added all the milk. Your paste will not be so much like a paste anymore but more like a sauce. If you are adding wine, do that too. Cook, continuing to stir, til the sauce thickens a bit. Add the cheese. Stir til melted. Season with salt and pepper. Taste. Adjust seasoning.
Serve over cooked pasta and eat immediately.
Cook your pasta. While that's happening, make the sauce.
The trick with white sauce is to have everything ready and beside your cooking area because once you start stirring, you can't stop. So ... once you've go everything ready, throw the onions, garlic and the butter in a pan, over medium heat and cook til onion is soft. Add the flour and stir until it's completely mixed into the butter. It will be kind of like a paste. That's good. That is how you want it. Now, start adding the milk. Just a little bit at a time. Stir so that the milk mixes into the paste. Add a bit more. Stir. Keep it up til you've added all the milk. Your paste will not be so much like a paste anymore but more like a sauce. If you are adding wine, do that too. Cook, continuing to stir, til the sauce thickens a bit. Add the cheese. Stir til melted. Season with salt and pepper. Taste. Adjust seasoning.
Serve over cooked pasta and eat immediately.
1 comment:
Looks yummy! It reminds me of recipes I read for alfredo sauce, well done, Rory! And look at you, Bon, giving lessons in white sauce! (two to two to one!)
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