No wine here, just a mild pot of cheesy goodness that your kids are sure to gobble up. Serve with chunks of bread, steamed veggies, cooked tortellini, fruit or whatever strikes your mood. (from Wondertime)
1 cup milk
1 clove garlic, smashed
1 lb Monterey Jack cheese, coarsely grated
2 tablespoons flour
Heat the milk and garlic in a saucepan over medium heat until simmering, 2-3 minutes. Toss cheese and flour together in a bowl or large Ziploc bag until cheese is nicely coated. Whisk cheese into milk one handful at a time, stirring, until all the cheese is melted and mixture is smooth. Remove the garlic clove and serve. Fondue pots work best, but in a pinch, you can serve a bit at a time in a warm bowl while keeping fondue on the lowest setting on the stove.
*Spread any leftovers on bread and then broil for fast open-faced grilled cheese sandwiches.
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