Cheese Sauce
Makes about 1 cup
- 2 oz Provolone cheese
- 6 oz Gruyère cheese, cut into 1-inch cubes
- 3 oz ricotta or pot-style cottage cheese
- 6 Tbs hot milk
- With metal blade in place and food processor turned on, drop Provolone through the feed tube until cheese is finely grated.
- Add cheese cubes and pulse until the cheese mixture is finely chopped.
- Add remaining cheese and process until mixture is smooth, scraping down the side of the bowl when necessary.
- With machine running, pour hot milk slowly through the feed tube and process until the mixture is the consistency of very thick cream.
- Stop machine and scrape down the side of the bowl before all the milk has been added to check the consistency.
- Keep warm over very low heat do not boil, stirring occasionally, until ready to use.