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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Who said dorm food is bad? This was served in my dorm at Purdue in the early 1980's and was a favorite. Ingredients:
1/4 cup butter or 1/4 cup margarine |
1/3 cup all-purpose flour |
1/2 teaspoon salt |
4 1/2 cups milk |
2 cups american cheese, grated |
1/2 cup cheddar cheese, grated |
2/3 cup celery, finely diced |
1 1/2 tablespoons green peppers, finely chopped |
1/2 cup carrot, finely shredded |
2 cups chicken broth |
paprika |
Directions:
1. In a 3 or 4 quart pot melt margarine and blend in flour. Cook about 5 minutes on low heat. Add salt and milk. Cook until thickened.
2. Turn down heat and add grated cheese. Stir until melted, keeping heat low.
3. Partially cook vegetables in chicken stock and add to cheese and milk mixture.
4. Bring to a low simmer, but do not boil or cheese will curdle.
5. Check for taste, adding more salt if needed.
6. Add paprika for nice color.
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