Canadian Living - - Cook & Eat -

MAKES 12 CUPS HANDS-ON TIME 45 MIN­UTES TO­TAL TIME 45 MIN­UTES 6 tbsp salted but­ter 1 large onion, minced ¾ cup all-pur­pose flour 1 tsp each gar­lic pow­der, nut­meg and pep­per ½ tsp salt 3 tbsp Di­jon mus­tard 8 cups 2% milk, warmed 6 cups shred­ded aged white ched­dar cheese 2 cups shred­ded Gruyère cheese 2 cups shred­ded moz­zarella or Monterey Jack cheese In large saucepan or Dutch oven, melt but­ter over medium heat; cook onion, stir­ring oc­ca­sion­ally, un­til soft­ened but not browned, about 5 min­utes. Add flour, gar­lic pow­der, nut­meg, pep­per and salt; cook, stir­ring con­stantly, un­til mix­ture be­gins to stick to pan, about 1 minute.

Whisk in mus­tard; grad­u­ally whisk in milk, 1 cup at a time, whisk­ing after each ad­di­tion. In­crease heat to high; bring to boil, whisk­ing con­stantly and scrap­ing pan bot­tom. Re­duce heat to medium-low; sim­mer, whisk­ing con­stantly, un­til thick­ened, 7 to 8 min­utes. Re­move from heat; grad­u­ally stir in ched­dar, Gruyère and moz­zarella, ½ cup at a time, stir­ring after each ad­di­tion, un­til melted and smooth.

PER ½ CUP about 185 cal, 10 g pro, 13 g to­tal fat ( 7 g sat. fat), 8 g carb (0 g di­etary fi­bre, 5 g sugar), 40 mg chol, 264 mg sodium, 164 mg potas­sium. % RDI: 26% cal­cium, 3% iron, 14% vit A, 2% vit C, 6% fo­late.

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