"cheese sauce" news and stories

It's been a couple of day since I posted a zucchini recipe, so it seemed like it was time. This one is a tasty to take to a summer potluck because while it's essentially a side dish, it brings along some cheesy protein, which makes it a nice choice for your veggie friends in the crowd (sadly, the vegans will have to sit this one out).

Put a medium sized pot of water on to boil. Cut up two medium or one large zucchini into half inch slices. When the water comes to a boil, put the slices of zucchini in. You want to boil them for about 5 minutes, so that they soften but still have some structure. Drain them well and spread them out messily in a glass baking (use whatever size works best for the amount of zucchini you have, this recipe expands and contracts easily). Now that the zucs are cooked, you make a cheese sauce. There are many recipes for cheese sauces out there. Mine happens to be after the jump.

Call it white sauce, cheese sauce, Bechamel: the routine is the same. Fat, flour, spices, liquid, and the melting cheese. It's the first thing you should learn when you start out in the kitchen.

And more importantly, it's the basis for most every fifties casserole or delicious pasta dish. It's the basis for macaroni and cheese, tuna noodle casserole, hamburger pie. It's easy... I'll walk you through it.