Last weekend I made truffled mac and cheese. Because I had doubled the recipe, the white sauce didn't thicken up as much as I wanted it to, so I didn't use all of the sauce on the mac n' cheese. And now I have about 2 pints of white cheese sauce (consists of butter, flour, milk, and a mixture of fontina, gruyere, and a little bit of truffled cheese). It's relatively thin. Any ideas on how to use it?
I was thinking about adding more milk and making a cheesy-potato soup, but not sure. It might be too cheesy for that.