American Cheese Month

This recipe is courtesy of Chef Lorraine Platman of Sweet Lorraine's Cafe:

One big batch of macaroni cheese sauce
4-¬‐ 12 oz. cans evaporated milk
2 cups –low sodium vegetable stock
3 oz. unsalted butter
4 oz. –all purpose flour
1 tbsp kosher salt
2 oz parmesan cheese
2# shredded extra sharp cheddar cheese 1 tbsp dry mustard
Heat evaporated milk and stock, while heating-¬‐melt butter over medium
Heat –whisk in flour until combined. Pour heated milk mixture into butter/flour slowly.
Whisk until smooth and fully combined. Remove from heat and add remaining Ingredients with immersion blender until smooth
Yield 8 cups


 


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