- 4 russet potato, sliced into ¼ inch slices
- 1 onion, sliced into rings
- 1 salt, to taste
- 3 tablespoon butter
- 3 tablespoon all-purpose flour
- ½ teaspoon salt
- 2 cup milk
- 1½ cup cheddar cheese, shredded
- 1 black pepper, to taste
Tips: The Cheese sauce is perfect for mac n cheese ! if you make this recipe and pour it over cooked elbow macaroni and
add extra shredded cheese on top then bake just a bit to melt, it's the
best mac n cheese you've ever had! You could make a double batch of the sauce and have the mac the next night with baked chicken.
Directions:
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