The way I've always made it is a simpler version of the PW recipe, skipping the spices and the egg -- just making the roux/cream sauce and then adding the cheese (usually cheddar, but you can sub in other varieties pretty easily).
The spices she puts in sound kind of exciting, but I can't tell whether "exciting" is something I want in my childhood comfort food. ^^;
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ninetydegrees
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on 2010-06-26 04:33 am (UTC)The spices she puts in sound kind of exciting, but I can't tell whether "exciting" is something I want in my childhood comfort food. ^^;