Manchengo Stuffed Mushrooms with Potato Salad

These stuffed mushrooms are a departure from the typical dry-breadcrumb stuffing I've only been exposed to with mushrooms.  So I was delighted with the outcome.  Rat thought the stuffing was a little runny, so use less milk because it will melt a bit as it cooks.

Get the biggest mushrooms you can find - I used cremini here, but any type of mushroom will do.  Make the roux by cooking 4 tbsp butter with 4 tbsp flour for 3-5 minutes until it starts to brown.  Add 1/2 cup milk slowly and whisk to thicken the sauce.  Add 1 cup grated manchengo cheese with a touch of garlic to taste.  Pour into the mushroom caps and top with some paprika or chili powder, or even better - chipotle powder.  Bake at 425 for 5-15 minutes to desired toastiness.  Serve warm.