The Girl has been wanting to learn how to make a cheese sauce for a while now. She decided that she wanted to cook dinner tonight, and it was time for that cheese sauce.
She picked out cheese at the store - a nice cheddar, fontina, and Boursin. You could use your favorite cheese of choice, for the most part.
Now, what to do with the leftover sauce (other than the obvious mac and cheese)? I'm open for suggestions.
This is a pretty basic and versatile sauce, and a good staple for anyone to know how to make. The Girl is incredibly proud of knowing how to make it. She made a pan cooked breaded chicken and roasted tiny potatoes and carrots. It was a wonderful dinner!
The Girl's Three Cheese Sauce
2 Tbsp butter
2 Tbsp flour
2 c lowfat milk
1/2 c shredded cheddar cheese
1/2 c shredded fontina cheese
1/4 c Boursin cheese
In a saucepan over medium high heat, melt the butter and whisk in the flour, cooking until slightly thickened. Slowly stir in the milk, whisking constantly until slightly thickened and bubbly, about 8 minutes. Be careful to keep stirring, or it will boil over. Gradually stir in the three cheeses, and stir until melted and well combined.
Serve while hot.