Alexis wrote:
>
> For some unknown reason, in a fit of kitchen over-enthusiasm I made a
> cheese sauce to go with my veggies tonight. Not insane yet, until I
> realized just *how much* cheese sauce I made -- I am, after all, just
> me and I'm not a huge eater to begin with.
>
> So, here's my question -- I've *never* had leftover cheese sauce. Any
> excellent ideas what to do with it? It's just a basic sharp-cheddar,
> swiss, mustard, white wine sauce. Good flavor. Somewhat "neutral" as
> far as cheese sauces go -- it's not overloaded with the paprika or
> such.
>
> Will this keep to be warmed up later? And, does anyone have any
> "different" ideas to do with it?
>
> Silly question, I know. Blame it on a glass (or two) of wine with
> dinner.
>

You could use it for the base of a cheese soufflé.