Fast Finger Food

Almost every child loves macaroni and cheese, and most will eat vegetables drenched in cheese sauce as well. I used to love the rare occasion my mom would make cheese sauce for cauliflower, taking a pretty bland food to a whole new level! Now we are fortunate to have a local, organic grower who produces purple and orange cauliflower and sells it at the farmers' market. Garden fresh cauliflower, like just about everything else, is so much more flavorful than the pasty white, mass produced hybrids bred to withstand the travel to the grocery store.

Thinking along the lines of fondue tonight, I decided to pull a baguette out of the freezer, steam some veggies, and make a quick cheese sauce. Dinner was prepped, made, and on the table in less than twenty minutes! Now there's some fast food for you, and not really any excuse for not having the time to cook! (Clean-up was minimal too.)

I have made traditional fondue for my family in the past, but much of the time the wine and/or liquor flavors were too overwhelming for the little kids. This cheese sauce can be made with just about any of your favorite cheese(s), but I prefer Tillamook. I used a combination of Tillamook Special Edition Extra-Sharp White Cheddar and my all time favorite, their Medium Cheddar. I use ground onion and garlic instead of fresh to keep the sauce extra smooth.

Cheese Dipping Sauce

1 1/2 cups low fat milk

1 1/2-2 cups freshly shredded cheese*

2 tbsp butter

3 tbsp flour

pinch onion powder

pinch garlic powder

ground white pepper, to taste

a few drops Tabasco

sliced or cubed whole grain breads, steamed veggies (cauliflower, broccoli, summer squash, zucchini, carrots, asparagus, etc.), raw pepper strips, and fruit slices for dipping (apples and pears go well with cheese).

Melt the butter in a saucepan over medium heat. Stir in the flour to form a paste. Slowly whisk in the milk. Heat, stirring constantly, until thickened and bubbly. Remove from heat and stir in the onion powder, garlic powder, and Tabasco. Stir in the cheese until melted. Add pepper to taste, and, if needed, a drop or more Tabasco.

If desired, sprinkle individual serving sized ramekins with cayenne or chipotle powder (for adults) or chopped parsley. Serve immediately.

Makes enough for a family of four.

*Make sure to shred your own cheese. It takes just a minute longer than opening the package of preshredded cheese, but it costs less and melts better. The packaged varieties contain an agent to stop clumping from happening, which makes for a lumpy cheese sauce. Various cheddars, Gruyere, Fontina, or a combination of cheeses will work nicely. Pepper Jack would bring a spicy punch, if your children are into those flavors!