Gruyere, to be precise. Thanks to them, I kicked my signature dish up a notch with now two types of cheese: I threw a little in my latest mac and cheese and was pleasantly surprised. So I encourage you to experiment with this recipe — try one of your favorite cheeses, or seasoned bread crumbs. Whatever you do, just enjoy it — and make sure you share. In heavy saucepan over moderate heat, melt butter, while constantly swirling.
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Once liquefied do not allow it to turn brown - it should look creamy , add flour and whisk the mixture together until smooth to make a roux. Stir cheese mixture continuously as cheese melts to avoid burning.
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Add spices, then more cheese and milk in batches. Once cheese mixture is melty and delicious, add cooked pasta to the cheese, mix well. Pour into 9x13 baking dish, top with bread crumbs and bake until top is golden brown and cheese is bubbling along sides, 20 to 30 minutes depending on your oven. Lester Holt: The office cookie monster? Archived from the original PDF on September 27, Retrieved December 12, December 8, Retrieved December 9, March 24, Erica Hill".
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Member feedback about John Berman: Admit it, you read those words and just couldn't wait to cozy up to a bowl of hearty, creamy goodness. I first made this soup in Atlanta, probably about 10 years ago, and I remember the meal that inspired it. My husband and I were living in a house for the first time, in the Virginia-Highlands neighborhood — a beautiful area of restaurants, shops and gorgeous Craftsman-style bungalows my fave.
Our neighbor from across that street was coming for dinner, and I had settled on a simple fish dish with tomatoes and capers, green beans on the side, but decided it needed a starter course. I had some cauliflower in the fridge, and thought it could be perfect. I found a few recipes for cauliflower soup, but most had added cream and sounded too heavy for my taste. Then I came across an asparagus soup that had the lightness I was seeking. I figured, why not modify it and put that head of cauliflower in the fridge, and the shallot on the counter, to good use? I like using leeks and shallots in my cooking because they offer a slightly smoother, richer flavor than just an onion.