That looks fantastic Civil. I can see myself rustling up a pie like that in the near future. Bonus I do have some leftover brisket slices sitting in a deep freeze that I could use, but I'd have to come up with a substitute for the brisket butter. Thanks again.
Appreciate it Dave. Whenever we cook spaghetti I always pull some of the cooked noodles for frying the next day before it's mixed in with the sauce. Pepper is a must and onions would be a fabulous addition.
Well I had a nothing planned for supper the other day. So I searched the fridge and pantry for some grub that we had on hand. Low and behold I found the fixings for some mac-n-cheese. I'm putting this in the side items forum, because it's normally - well a side. This ones is juiced up a bit to make it more of a supper. Enough jibber-jabbering. Lets get to the eats.
Roux is made with equal parts butter and flour. One pint of heavy cream, and a cup of whole milk. The milk is added slowly and if more is needed then add more.
Slowly add and stir in the grated cheese: