Simple White Sauce, also called a Roux, for gravies, sauces, casseroles, macaroni and cheese.

This is a basic sauce used to thicken soups, gravies and to make, well, sauces, of course, for any meat or vegetable, or the base of a sauce for a casserole, or macaroni and cheese

Butter, meat fat or olive oil
A few tablespoons flour
Milk or vegetable or meat stock
Seasoning (salt and pepper)


Melt a tablespoon or butter in a saucepan, or you can use the hot fat from a roast, or even some olive oil heated first in a pan.

Make sure the fat is hot, but not burnt. If the butter burns, throw it away and melt it again.

Sprinkle a spoonful of flour over the hot fat and stir. It should begin to thicken to a runny paste. If you are using all the juices from something like a roast chicken, then you will probably need to sprinkle a few spoonfuls of flour over the fat.

When the paste has thickened and it is no longer lumpy, slowly add the milk or stock. Keep stirring until the sauce has thickened to the desired consistantcy for whatever you are cooking. It can be used as a gravy, the base for a casserole, a thickener for soup.

Add cheese to make a cheesy sauce for macaroni and cheese.

Add meat and vegetables, place in a casserole dish, top with some breadcrumbs and grated cheese, and bake in the over for a yummy casserole.

Classic Grilled Cheese Sandwiches and Tomato Soup
Adapted from The America’s Test Kitchen Cookbook

For the Grilled Cheese Sandwiches:

3 ounces cheese (preferably mild cheddar) or combination of cheese, grated on large holes of box grater (about 3/4 cup)

4 slices (1/2 inch-thick) from white sandwich bread, such as Pepperidge Farm Toasting White
2 tablespoons butter (preferably salted), melted

1. Heat heavy 12-inch skillet over low to medium-low heat. Meanwhile, sprinkle a portion of cheese over two bread slices. Top each with a remaining bread slice, pressing down gently to set.

2. Brush sandwich tops completely with half of melted butter; place each sandwich, buttered-size down, in skillet. Brush remaining side of each sandwich completely with remaining butter. Cook until crisp and deep golden brown, 5 to 10 minutes per side, flipping sandwiches back to first side to reheat and crisp, about 15 seconds. Serve immediately.

For a little variation:
        *Sprinkle the filling with chopped onion.
        *Add a few slices of fresh tomato.
        *Cook one slice of bacon until crisp and crumble over the filling before grilling.
        *Add some sliced ham.


There is nothing better than a grilled cheese sandwich, than a grilled cheese sandwich and a steaming bowl of creamy tomato soup.

For the Tomato Soup.

Open one can of Campbell's (no other brand will do).
Spoon into a saucepan.
Add one can of whole milk.
Whisk until fully blended while heating over a medium heat.
Pour into a bowl.
For extra buttery creamy deliciousness, add a pat of butter to the soup and let melt.

Dip sandwich into the soup and enjoy the cosy warmth that trickles down to your toes. Yum.