Thursday, November 2, 2017

Move over Mac and Cheese!

This morning, I made a batch of mayonnaise and so had 3 forlorn egg whites I needed to find a use for.  Voila!  I decided to make some egg white noodles, cook them and combine them with a cheese sauce.  It turned out lovely and delicious.


As soon as the fresh noodles were made, I boiled them in plenty of water for 5 minutes, then drained them well.  In the mean time, I made the cheese sauce:

2 Tablespoons butter
2 Tablespoons all purpose flour
1 cup whole milk (warm)
1.5 cups grated sharp cheddar cheese
Salt to taste

In a skillet, melt the butter, stir in the flour and very gradually add the warm milk, stirring vigorously with each addition.  Do this over medium heat.  When it is all  nicely combined and thick, stir in the grated cheese until it is melted and smooth.  Add the drained noodles.  Salt to taste. 


2 comments:

  1. That looks very good. I made my sister some gluten free noodles a couple of weeks ago. I wonder if she has used them yet? They didn't hold together as nice as the old fashioned flour kind do. I make my cheese sauce just like you do. Hope you have a happy thanksgiving.

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    Replies
    1. Thank you and I hope you have a wonderful Thanksgiving! Nice to "see" you.

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