On 2015-01-28, jmcquown > wrote:

> Couldn't be easier. Steam the vegetables and set aside. Make a white
> sauce (I used half & half, not milk). Throw in handfuls <G> of shredded
> cheddar cheese (I used sharp cheddar). Stir in the veggies and heat
> through. Adjust for salt & pepper (it only needed pepper).

I love what you are doing. Wanna make it taste a bit better?

You say you used a "white sauce". Have you tried it with a real Fr
Béchamel sauce? That's a white sauce with jes a touch of Gruyere
cheese, wht wine, and nutmeg. I made it for my mac n' cheese. Tasted
a bit white wine-ish as a straight sauce, but turned out mega
excellent in the end mac/cheese dish.

jes cookin'
nb