It was delicious! I’m very impressed! I only had 2% milk, so what I did was bring the milk up to a boil with the roux and then add cornstarch to thicken - and it went wonderfully. Because of how thick the corn starch made the sauce, I didn’t feel the need to add any sour cream. I will say, I am a cheese fanatic and even I didn’t use quite as much cheese as recommended. I used most of a block of cheddar in the sauce and then the rest of the block with about 1/4 bag of shredded mozza for topping! I also topped with panko crumbs and baked for about 30 minutes on 350• (could bake for much quicker if you wanted to toast the bread crumbs/panko in a pan pre-bake!).
Thank you so much for the recipe. :)
