Ingredients:
1
pint Béchamel sauce
2
oz grated Gruyère cheese
2
oz grated Parmesan cheese
1
T butter
¼
C whole milk, hot
Directions:
In medium saucepan over medium-low heat,
heat béchamel to a simmer.
Add Gruyere and Parmesan cheeses and stir
until cheese has melted.
Remove from heat, stir in butter.
Add some or all of the milk to achieve the
desired consistency.
Serve
over pasta, fish, poultry, vegetables, etc.
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