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Ingredientes
- Â Â Cooked noodles
- Â Â Fresh marjoram and fresh chives to garnish
- 2 tsp /60g unsalted butter (don't substitute margarine or possibly anything else)
- 2 tsp /60g all-purpose (plain white) flour
- 3 c. /750ml heavy whipping cream (double cream)
- 6 ounce /185g extra sharp Cheddar cheese, grated
- 4 ounce /125g mascarpone cheese (or possibly substitute cream cheese
- Â Â or possibly Neufchatel), minced
- 1 tsp /5ml cayenne
- 1 tsp /5ml dry (preferably Coleman's English) mustard
- 1 tsp /5ml Worcestershire sauce
- Â Â freshly grated nutmeg
- Â Â freshly grnd white pepper
- Â Â salt to taste
Direcciones
- Another example of the superiority homemade sauce over something out of a can! It's versatile, too.
- Heat butter in a skillet. Add in flour and whisk well, till well combined. Slowly pour in cream, whisking all the while, then add in the two cheeses. Continue whisking till the flour is cooked and the sauce has thickened sufficient to coat a spoon. Stir in the cayenne, mustard, Worcestershire sauce, nutmeg, salt and pepper. Taste and adjust seasoning as needed. If you want to thin or possibly extend the sauce, you may add in more cream or possibly whole lowfat milk.
- Toss the noodles in the sauce and put in a deep platter. Garnish with the marjoram and chives.
- Serve as a first course before a main dish of chicken and green vegetables or possibly green salad.
- You may also use this sauce as a basis for baked macaroni and cheese, or possibly thin it and have it as cheese soup.
