A great basic mac and cheese would make a great cheese sauce (without the mac of course). Maybe cut down on the milk, use a bit of half and half instead - and still follow the basic recipe. I just copied and pasted the whole recipe 'cause my head is getting ready to hit the pillow - sorry!
Classic Mac & Cheese - Four Cheese
Serves 4 to 6
8 oz. elbow macaroni
2 c. milk (2% or whole milk, not non-fat)
3 tbsp. butter
3 tbsp. flour
1 3/4 cups basic cheddar cheese
**3/4 c. (3 oz.) Gruyere or Swiss cheese, shredded
**1/4 c. Parmesan cheese, grated
salt and pepper
**If you want to have all cheddar it is excellent also - we have done it that way many timesl Sometimes the Parmesan can turn the mac grainy.
~ Cook macaroni in boiling, salted water, until al
~ While macaroni is cooking, heat milk in a saucepan
over low heat. Stir occasionally, and do not let it
~ In a saucepan, melt butter over medium-low heat.
~ When butter is melted, stir in flour to make a roux.
Cook, whisking constantly, 3 minutes.
~ Add milk to roux in a stream, whisking.
~ Cook milk sauce, whisking, until slightly thickened. It won't thicken until it gets REAL close to boiling.
Do not let the sauce boil
~ Add first couple handsful of cheese to start. Stir cheese into sauce until thoroughly combined and melted.
~ Stir macaroni into sauce. Season with salt and pepper
My son and I have tried many different cheeses in this - we've tried part smoked cheddar or gouda and we both agree that the smokiness overpowers it (but we're purists when it comes to mac and cheese) - Our favorite is gruyere and a mild cheddar.
Many recipes call for baking but we find this only "dries it out" a bit and we like it creamy!!!!!!!!!!!!!!!!