Originally enjoyed at Purdue's Residence Halls
1. Melt butter and blend in flour, cook about 5 minutes on low heat. Add salt and milk and cook until thickened.
2. Turn down heat and add grated cheese. Stir until melted, keeping heat low.
3. Parboil vegetables in chicken stock and add to cheese and milk.
4. Bring to simmering stage, but do not boil, of cheese will curdle.
5. Check salt, adding more if necessary.
6. Add paprika to give a delicate, creamy color.
7. OR instead of parboiling the veggies, you can saute the veggies in the butter before adding the flour. Then add the flour. Add the salt and milk and cook until thickened. Add the cheese til melted. Then add the chicken broth and cook til warm throughout.
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Serving Size: 1 Serving (390g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 342 | ||
Calories from Fat: 274 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.4g | 41 % | |
Saturated Fat 18.6g | 93 % | |
Monounsaturated Fat 8.3g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 78.7mg | 24 % | |
Sodium 1304.3mg | 45 % | |
Potassium 349.8mg | 9 % | |
Total Carbohydrate 5.9g | 2 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 5.6g | ||
Protein 11.3g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 342
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