2 tablespoons of corn oil or any other oil 2 tablespoons of unbleached all purpose flour 1 cup of rice milk (room temperature) 1 cup of shredded cheddar cheese 2 cups of cooked elbow pasta (I use tri-colored fiori pasta.)
To make the roux: In a sauce pan, heat the oil and add the flour mixing rapidly with a whisk. Then whisk in 1/4 cup of the milk slowly. Repeat until all the milk is incorporated into the roux and it is very smooth. Simmer for two minutes. Add the shredded cheese and blend until creamy smooth. Strain the pasta and add it to the sauce pan. Mix the pasta and cheese sauce together while the cheese sauce is hot. Add Kosher salt to taste. Enjoy!
Chocolate-Covered Cherries and Strawberries
Be extremely careful when preparing this dessert. Have two pot holders ready to remove the stainless steel bowl to a cool surface.
Melt one or more packages of milk chocolate chips in a stainless steel bowl on top of a pot containing 2 or more inches of water (or use a double boiler) Note: Do not let the stainless steel bowl touch the water in the pot.
Use a rubber spatula to keep the chocolate from sticking to the sides of the stainless steel bowl.
Dip cherries, by holding the stem, into the melted chocolate. Dip strawberries, by holding the green sepals (leaves), into the melted chocolate. Place on parchment paper to cool.