In a medium size bowl, combine breadcrumbs and oil, mix well to coat crumbs. Add sundried tomatoes and parsley, mix. Set aside.
In a large saucepan over medium-low heat, add butter and melt. Whisk in flour. Cook, stirring, for a few minutes, until flour is absorbed. Turn heat to low.
In a medium-size saucepan over low heat, heat milk to warm - do not let milk boil.
Add warm milk to large saucepan with the butter, flour mixture, stirring constantly with a whisk to make sure there are not any lumps. Season with salt and pepper. Bring heat to medium and cook sauce until thickened.
Add 1 1/2 cups Monterey Jack cheese and 1 cup Sharp Cheddar cheese to the sauce. Stir until cheese is melted. Remove from heat and then fold Nature’s Mini Pieces into the sauce.
Portion into individual bowls or casserole dish, top with remaining 1/2 cup Sharp Cheddar cheese and sprinkle breadcrumbs evenly over cheese. If desired, place under broiler until breadcrumbs turn a light golden brown. Enjoy!
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Ingredients
Directions
In a medium size bowl, combine breadcrumbs and oil, mix well to coat crumbs. Add sundried tomatoes and parsley, mix. Set aside.
In a large saucepan over medium-low heat, add butter and melt. Whisk in flour. Cook, stirring, for a few minutes, until flour is absorbed. Turn heat to low.
In a medium-size saucepan over low heat, heat milk to warm - do not let milk boil.
Add warm milk to large saucepan with the butter, flour mixture, stirring constantly with a whisk to make sure there are not any lumps. Season with salt and pepper. Bring heat to medium and cook sauce until thickened.
Add 1 1/2 cups Monterey Jack cheese and 1 cup Sharp Cheddar cheese to the sauce. Stir until cheese is melted. Remove from heat and then fold Nature’s Mini Pieces into the sauce.
Portion into individual bowls or casserole dish, top with remaining 1/2 cup Sharp Cheddar cheese and sprinkle breadcrumbs evenly over cheese. If desired, place under broiler until breadcrumbs turn a light golden brown. Enjoy!
