Hannah

The general rule for making a roux is equal amount of butter and flour. The amount of flour was too much and I made the usual roux which worked out fine. I found that the tomato flavor overpowered the cheese flavor but that could be because of the brands I used. I served over toast to make a satisfying lunch.

First, Thank you, Hannah for submitting this recipe. This is the recipe my family used back in the 1960's. I haven't had this in over 26 years. We started to lessen the amounts of ingredients for our small family. It went well and I will definitely make it again.