Cheddar Cheese Sauce Recipes

CHEDDAR CHEESE SAUCE

Steps:

• Pour the milk in a large saucepan, place it over medium heat, and let it warm until you see small bubbles forming along the edge of the pan.
• Meanwhile, in another saucepan over medium heat, melt the butter.
• Sprinkle the flour over the bubbling butter and stir constantly until a thick paste, or roux, forms. It may become quite thick and almost paste-like. This is okay. And if it doesn't become crazy thick, that's okay, too. Expect this to take 1 to 2 minutes.
• Constantly whisking, slowly pour the warm milk into the flour and butter mixture in a steady stream. Continue cooking and whisking almost constantly until the mixture thickens considerably, about 5 minutes. It should be thick but still spreadable and perhaps even pourable.
• Add the cheese and whisk constantly until it completely melts. Season with the cayenne or hot sauce and salt and pepper to taste. If you're the fussy sort, you can strain the sauce through a sieve to remove any lumps before serving. The sauce will thicken even more upon cooling.

EASY CHEDDAR CHEESE SAUCE

Steps:

• Gather ingredients.
• Melt the butter in a saucepan over medium-low heat; remove from heat. Stir in the flour, salt, dry mustard, and pepper.
• Put the saucepan back on the heat and cook, stirring, for 1 minute.
• Gradually add milk or light cream, stirring until well mixed.
• Continue cooking, stirring constantly, until thickened and smooth. Reduce the heat to low and simmer, stirring, for 5 minutes.
• Add the cheese and cook, stirring, until the cheese has melted and the sauce is smooth and well blended.
• Serve with pasta or vegetables and enjoy.

HOMEMADE CHEDDAR CHEESE SAUCE

Steps:

• Melt butter in a saucepan over medium heat. Whisk in flour and salt until a paste forms. Slowly add milk; cook and stir until fully incorporated, about 2 minutes. Add cheese, stir to combine, and cook until melted, 1 to 2 minutes.

CHEDDAR CHEESE SAUCE

Steps:

• In a saucepan over medium heat, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the cheese. Cook and stir until cheese is melted., Serve 1-1/2 cups of cheese sauce with the baked potatoes. Refrigerate remaining sauce.

CHEESE SAUCE

Steps:

• Pour 500ml milk into a large saucepan and add 4 tbsp plain flour and 50g butter.
• Turn on the heat to medium and start to whisk the mixture. Keep whisking fast as the butter melts and the mixture comes to the boil - the flour will disappear and the sauce will begin to thicken.
• Whisk for another 2 mins while the sauce bubbles then stir in 100g grated strong cheddar cheese (or 50g grated cheddar, 50g crumbled blue cheese) until melted.

3-INGREDIENT CHEESE SAUCE

Steps:

• Make cheese sauce:
• Toss cheese and cornstarch in a medium heatproof bowl. Pour evaporated milk over and cook in microwave on high 1 minute. Whisk and continue to cook in 30-second increments, whisking in between, until melted and smooth (about 2 minutes total).
• Make queso variation:
• Once cheese has melted, stir in Rotel and hot sauce, if using, and microwave an additional 30 seconds. Stir to combine.

CHEESE SAUCE

Steps:

• In a small bowl combine 1/2 cup milk with cornstarch; mix well and set aside.
• In a medium saucepan over low heat, combine cheese with 2 cups milk and melt. Stir in garlic salt, red pepper and food coloring. To the melted cheese add the cornstarch mixture and stir well.

CHEDDAR CHEESE SAUCE

Steps:

• In a saucepan mix soup and milk.
• Heat over low heat, stirring often.
• Serve over broccoli, cauliflower, carrots, baked potatoes, French fries, or pasta.

HALF-AND-HALF CHEDDAR SAUCE

Steps:

• Melt the butter in a heavy-bottomed saucepan.
• Add in flour and whisk for 1 minute.
• Slowly add in the half and half cream and whisk until the sauce is thick.
• Add in the yolks and cook over low heat for 2 minutes.
• Add in the cheese, and stir over low heat until melted.
• Remove the sauce from the heat and season with salt, white pepper and nutmeg.
• Pour the sauce into a bowl.
• Cover the top of the sauce with buttered wax paper.
• Heat again before serving or refrigerate.