1 stick butter
1/2 cup flour
4 1/2 cups chicken stock (I used homemade, but canned will do!)
1 cup heavy cream
1/2 pound sharp Irish Cheddar
1/2 pound Cahill Porter Cheddar
Melt the butter in a heavy bottomed saucepan. Whisk in the flour, cook till thickened, then whisk in 2 cups of the stock. Heat through.
Add the shredded cheeses, whisking constantly, followed by the remaining stock. When the cheese is completely melted, whisk in the cream and heat through.
3 comments:
I hope you have someone there to help you eat all this!
I agree! What on earth are you going to do with all this food?
Go Iron Chef Moo, --Go!
The Monsters and I have been nibbling all day, and Maus got home from work half an hour ago (and brought his appetite with him!). We have plenty of fridge space, we won't need to cook for a couple days!
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