Green beans. Hands down, fresh produce is best here ... mushrooms and as the “fat” needed to create the roux with the flour (the roux thickens the sauce). Milk. Milk is used as the base ...

Using a potato masher, pastry knife, or your hands, mash the beans until about 50% of the beans are mashed. Stir in the hot sauce and 2 cups of the shredded cheese.

Slowly add the heavy cream to the flour mixture, whisking constantly, followed by the green bean broth. Simmer, whisking occasionally. Stir in nutmeg and remaining celery salt. Drain the green ...