Cheddar and ....

I love versatile recipes... I have several substitution recipes that are wonderful! This is one of my favorites! Make the cheese sauce and mix in one of the add-ins below, or make up your own!


cheese sauce
melt 2/3 cup butter
add 1/2 of a small onion and cook until soft
add 10 Tbs. of flour and cook until thick
gradually add 6 cups of milk constantly stir
add salt and pepper to taste and cook until smooth and thick like a gravy
then add 1 or 2 lbs of shredded cheddar (we use extra sharp tillamook)

to make mac and cheese: I cook a pound of macaroni till it is about three minutes from al dente and mix the cheese sauce in, add a layer of shredded cheese on top, and bake at 425 for about 30 minutes and then fire up the broiler to brown the top.

to make au gratin potatoes: bake 6 pounds of potatoes, let them cool, then peel and cube them, put a layer of them into a baking dish a and pour some of the sauce over them add more potatoes, more sauce...etc... till all used up ending with potato... top with shredded cheese and bake at 375 for 25-30 minutes then fire up the broiler to brown the top.

to make chicken rice casserole: cook 2 cups of brown rice using half the water called for on the package directions. dice and brown about 4 chicken breasts. mix all together with cheese sauce and put in baking dish and add a layer of shredded cheese on top, bake at 425 for about 30 minutes and then fire up the broiler to brown the top.

to make shepard's casserole: cook 1 pound each of sausage and hamburger, add garlic, and other seasonings to taste. Stir in one bag of your favorite frozen mixed vegetables. Mix cheese sauce in and put in a casserole dish, cover with mashed potatoes and bake till top is browned.