Coating Cheese Sauce Recipes

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BEST CHEESE SAUCE



Best Cheese Sauce image

This fabulous cheese sauce is as easy to make as it is versatile. A smooth, fail-safe sauce for Welsh rarebit, Horseshoe sandwiches, vegetables, and pasta. Try it over poached eggs and toast. Wow!

Provided by Pam Witzig

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy

Time 15m

Yield 4

Number Of Ingredients 7

½ cup butter
¼ cup all-purpose flour
2 cups half-and-half
2 cups shredded Cheddar cheese
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon cayenne pepper

Steps:

  • Melt butter in a saucepan over low heat. Blend in flour and cook until mixture is smooth and bubbly, 2 to 3 minutes. Remove from heat; stir in half-and-half, Cheddar cheese, salt, pepper, and cayenne. Return to heat and cook, stirring constantly, until sauce is smooth, about 5 minutes. Keep warm until serving.

Nutrition Facts : Calories 668.5 calories, Carbohydrate 12.4 g, Cholesterol 178.2 mg, Fat 59.9 g, Fiber 0.3 g, Protein 21.9 g, SaturatedFat 37.8 g, Sodium 1223.1 mg, Sugar 0.6 g

COATING CHEESE SAUCE



Coating Cheese Sauce image

Another recipe I grew up with from the Bero book. This is a wonderfully thick sauce, great with mashed potatoes, steamed veg, and especially broccoli. Works well as a make-ahead, after being cooled in the fridge you can literally just cut a slice off the block so you easily get as much as you want. I usually buy the strongest shredded cheddar I can find as my joints won't put up with doing it myself. I'd advise picking the strength of cheese you are fond of though. I've listed it all as prep time as it needs fairly constant attention.

Provided by Houmous Monster

Categories     Sauces

Time 20m

Yield 1 pint, 3-6 serving(s)

Number Of Ingredients 5

2 ounces butter
2 ounces plain flour
1 pint milk
4 -6 ounces grated cheddar cheese
1/2 teaspoon mustard (ex. Colmans powder) (optional)

Steps:

  • Melt the butter over a medium heat.
  • Slowly add the flour and beat till smooth.
  • Remove from the heat and slowly add the milk, making sure to mix well. You want to avoid lumps. If you get some, fishing them out on the spoon and squishing them with the fork to break them up can help.
  • Bring to a boil and cook gently for 2-3 minutes stirring constantly.
  • Add the cheese and mustard if you have it (I'd not worry if you don't I doubt it's enough to fuss over.) The more cheese the better in my book, but for a thinner sauce you might want just the 4 oz.
  • Serve immediately, or pour into Tupperware and put in the fridge. The sauce will firm up,but just cut off as much as you want and warm in either the microwave or a pan. You can add more milk to thin if needed.

Nutrition Facts : Calories 464.8, Fat 34, SaturatedFat 21.4, Cholesterol 103.1, Sodium 423.7, Carbohydrate 23.3, Fiber 0.5, Sugar 0.3, Protein 17

CHEESE SAUCE



Cheese sauce image

This classic, storecupboard white sauce is loaded with strong cheddar cheese - our easy recipe is ready in 15 minutes. Use to make macaroni or cauliflower cheese

Provided by Miriam Nice

Time 15m

Number Of Ingredients 4

500ml milk
4 tbsp plain flour
50g butter
100g grated strong cheddar (or 50g grated cheddar, 50g crumbled blue cheese)

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.

Nutrition Facts : Calories 219 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.54 milligram of sodium

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