Parmesan Cheese Sauce

         Yield: 8 Servings
Categories: Cheese, Sauces

1/4 c Butter 1/4 c All-purpose flour 1 1/2 c Half and half 1 1/2 c Water 2 ts Chicken bouillon granules 1/2 c Parmesan cheese; freshly -grated Melt butter in a saucepan. Stir flour into hot butter and blend well. Gradually stir in half-and-half 1 1/2 c. water and bouillon. Stir constantly until thickened. Stir in cheese and heat until melted. Serve over baked or poached fish or pasta. NOTES : This goes with my cannelloni recipe, but I've also tried it on vegetables and it's excellent. Recipe by: The Good Housekeeping Illustrated Cookbook