amazing incredible cheese sauce that I may want to marry.

I made the most amazing cheese sauce last night. seriously. it was incredible. I wanted to marry it, that’s how good it was.

I followed the directions my friend jesse posted at  his awesome food blog corduory orange. and by followed, I mean a few days ago I re-read his post and tried to remember what he said to do.

first I made a roux.

I used equal parts butter and flour. The cast iron skillet is, I think, the most important part of the recepie.

I browned the roux and when it started to smell a little I freaked out and poured about 1 1/2 cups of milk into it.

I wisked the milky roux for about 15 min. while I grated cheese with the other hand.
this is the funny part: the cheese? is really really old. it’s been in my fridge for over a year. A fine vintage jarlsberg:

I figured that because it was so well wrapped and not fuzzy at all, it should be ok. despite the sell-by date on the back:

seriously: this cheese was purchased for my 29th birthday party, but we never put it out. it’s been sitting in my fridge since April 2006. delcious!

I added the grated cheese (probably about 2 cups, not the 6 oz by wt that jesse recommended) and came up with this! amazing! cheese! sauce! that I couldn’t stop eating with a spoon!

and then I enjoyed it over steamed broccoli.

I am the cheese sauce genius!