Recipes

Multigrain Elbows with Broccoli and Cheese Sauce

YIELD: 1 13×9” casserole

Water for boiling
6 cups milk
6 Tbsps. butter
1 cup chopped onion
6 Tbsps. flour
1 cup grated fontina cheese
Salt and white pepper to taste
Pinch<

Register to view the full article

Please register to access this content.

Already a member? .

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish