2 pkgs. frozen cauliflower
1/2 lb. sharp Cheddar cheese
1/2 lb. American cheese
Crushed Ritz crackers
1/4 lb. butter
2 c. milk
Salt to taste

Cook cauliflower until partially done (about one-half the recommended cooking time). Arrange in buttered casserole. Melt diced cheese in two cups milk and heat until smooth. Add about 2 tbsp. of roux (recipe below) and stir until slightly thickened. Add salt to taste.

Pour cheese mixture over cauliflower. Top with crushed Ritz crackers. Crumble butter over top. Bake about 20 minutes at 350 degrees. Makes 6 servings.

ROUX:

1 c. flour
1 c. butter

Mix together until it firms a paste. Store in covered container in refrigerator until needed. Use as a thickening agent for sauces, soups, etc.