I saved queso last night while whoopin' up some scheezy mac for mrs. blues.
I got about 3/4 stick of salted butter melting in the pan with about a heaping tablespoon of garlic. Got that going and once the garlic started to sweat out I tossed in some KA AP flour for a roux.
Low to medium heat and don't stop stirring. It'll foam on you while doing so but thats a good 'thang.
I love this stuff. It is absolutely my favorite non hot hot sauce. 'Posed to have habs in it but they lie. The fruit and vinegar hit is incredible though. I splooged in about half of the bottle along with some heavy cream.
Once the temp comes up after adding the cream the full power of the roux will be revealed. Too thick? Add more cream. Too thin? Reduce. When it starts gettin' good to ya' add the cheese. In this case it was cheapo shredded cheddar and a Mexi Blend.
Too bad I didn't use a tri-color spirell instead of this plain jane rotini. Why not macaroni? Because there's more surface area for the queso to cling on with spiral pasta.
I had a thought of eating it with splooges of Tabby Green on it but much prefer regular ol' canned pickled 'peno's. As you can see, I sliced the first 'peno but after 2 bites the slices were gone so I just bit from whole 'peno's. I had to eat 5 to finish the bowl of mac. I'm not a big eater.
But lemme' 'splain y'all! This here sheeit is the mega bomb of scheeze sexinessessess!!
Men will become harder than penitentiary steel and women will become wetter than a shampooed water buffalo. Its that damn guud!
Mouthfist it.
Piehole it.
Take a running naked dive at it on a 50 ft. slip n' slide.
Just eat it.
