Shredded Cheese (Kraft 5 cheese Italian blend is great)
Grated Parmesan Cheese (prepared parmesan is fine)
Garlic Granules
Salt
Freshly Cracked Black Pepper
Instructions
Use a medium size pot to make sure you have enough room. Using a wooden spoon, dig a cone of margarine out of the tub (not very scientific, but it's perfect). Swirl the spoon around in a circle and it will make a cone shape of margarine. Put the margarine, some black pepper and a small amount of the garlic into the pot and melt the butter over medium heat. Let the butter bubble just a little and turn down the heat to low-medium. This gets the flavor of the garlic into the butter.
Using the same spoon, put one slightly heaped wooden spoonful of plain flour into the butter and stir well. The mixture should look like melted playdoh in consistency. If it doesn't, add small (really small) sprinkles of flour and mix them in each time until it does. Let the mixture cook for about 2 minutes. This gets rid of the starchiness of the flour. If you don't cook it long enough, the sauce may have a floury aftertaste.
Add about 3/4 cup of milk to the mixture and turn the heat back up to medium. Stir it constantly, or the sauce will get lumpy. You'll see the sauce thicken as it gets closer to boiling. Keep adding milk so that the sauce is on the thin side. Add one big handful of the 5 cheese blend, and slightly less of the parmesan. Stir until the cheeses are all melted into the sauce. You may need to add more milk at this point, but you choose the consistency of the sauce. Taste it. It may need salt, it may not. Just adjust it to taste.
Serving
Suggestions
This sauce is wonderful over any pasta, or made thicker as a fondue.
Originally Submitted
8/3/2009
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