FOUR CHEESE SAUCE
This four cheese sauce is great with gnocchi, fettuccini, or your choice of pasta. Garlicky French bread would be a tasty accompaniment.
Provided by Dominic
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Yield 16
Number Of Ingredients 6
Steps:
- In a medium saucepan combine whipping cream and butter. Bring to a simmer over medium heat, stirring frequently until butter melts. Gradually stir in grated Parmesan cheese, grated mozzarella cheese, grated provolone cheese, and grated Romano cheese. Reduce heat to low, and continue to stir just until all cheese is melted.
- Serve immediately, sauce will thicken upon standing.
Nutrition Facts : Calories 203.6 calories, Carbohydrate 1.2 g, Cholesterol 67.7 mg, Fat 20.4 g, Protein 4.6 g, SaturatedFat 12.7 g, Sodium 193.1 mg, Sugar 0.1 g
BEST CHEESE SAUCE
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
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
CHEESE SAUCE
This creamy cheese sauce can be made ahead of time, cooled to room temperature, and transferred to a container with a tight-fitting lid. It can be stored in the refrigerator for up to a week, and reheated in a saucepan over low heat when ready to use.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes
Number Of Ingredients 3
Steps:
- In a medium saucepan, bring evaporated milk to a simmer over high heat. Reduce heat, add mustard and cheese. Stir gently until fully incorporated. Keep warm on the stovetop, stirring occasionally until ready to serve.
FIVE STAR FOUR-CHEESE SAUCE
Make and share this Five Star Four-Cheese Sauce recipe from Food.com.
Provided by Merlot
Categories Sauces
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in a saucepan, stir in flour and cook for about 2 minutes, stirring occasionally.
- Slowly stir in milk and blend completely.
- Bring the milk slowly to the boil, stirring the whole time until the sauce is thickened.
- Stir the cheeses into the milk mixture.
- Stir until they are just beginning to melt and remove from the heat.
- Salt and pepper to taste.
- (I love this sauce with Ravioli).
Nutrition Facts : Calories 423.9, Fat 32.5, SaturatedFat 20.1, Cholesterol 102.6, Sodium 648.7, Carbohydrate 12, Fiber 0.2, Sugar 0.6, Protein 21.3
FOUR CHEESE SAUCE
Wondering what to do with those bits and pieces of assorted cheese you may have on hand? This velvety, elegant, versatile sauce can make short work of them and to good end! The cheeses listed below are just suggestions. This can be used as fondue, or on top of pasta, in a casserole or over steamed veggies, or try it on top of soup! Adapted from Moosewood Restaurant New Classics cookbook.
Provided by Sharon123
Categories Sauces
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a small saucepan, heat the milk until steaming, but don't let it boil or form a skin.
- While the milk heats, melt the butter in a heavy 2-quart saucepan on low heat.
- Add the flour and whisk to form a smooth roux.
- Continue to cook and whisk for 3 to 4 minutes to thoroughly cook the flour.
- Increase heat to medium, and whisk the hot milk into the roux in a thin, steady stream.
- Continue to cook until the sauce is smooth and thickened slightly.
- Don't stop whisking, since white sauces can burn in an instant.
- Lower the heat, add the cheesed, mustard, and sherry, and whisk until the cheeses melt.
- Using a double boiler or a heat diffuser, gently cook on very low heat for about 10 minutes, stirring occasionally.
- Add salt to taste.
- Enjoy!
Nutrition Facts : Calories 340.5, Fat 22.5, SaturatedFat 13.9, Cholesterol 69.8, Sodium 490.7, Carbohydrate 10.9, Fiber 0.2, Sugar 0.7, Protein 15
BEECHER'S FLAGSHIP CHEESE SAUCE
Starring two types of cheese-cheddar and Jack-this rich sauce from Kurt Beecher Dammeier's "Pure Flavor" cookbook is the secret-weapon ingredient in his World's Best Mac and Cheese.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes
Yield Makes about 4 cups
Number Of Ingredients 8
Steps:
- Melt butter in a heavy-bottomed saucepan over medium heat; whisk in flour. Continue whisking and cooking for 2 minutes.
- Slowly add milk, whisking constantly. Cook, stirring frequently, until sauce has thickened, about 10 minutes. Remove from heat. Add cheeses, salt, chile powder, and garlic powder. Stir until cheese has melted and all ingredients are well incorporated, about 3 minutes. Use immediately or refrigerate up to 3 days.
- To reheat sauce, place in a saucepan over low heat, stirring frequently, until heated through.
FIVE-CHEESE JUMBO SHELLS
Using five cheeses in one dish doesn't usually translate to a dish that's considered light, but this meatless meal is proof that it can be done with great success-and flavor! The shells freeze beautifully, so leftovers are a cinch to save for another quick dinner when you're in a pinch for time. -Lisa Renshaw, Kansas City, Missouri
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Cook shells according to package directions for al dente; drain and rinse in cold water., In a large skillet, heat oil over medium-high heat. Add vegetables; cook and stir until tender. Remove from heat. In a bowl, combine ricotta, mozzarella, provolone and Romano cheeses; stir in egg, seasonings and vegetables., Spread 1 cup sauce into a 13x9-in. baking dish coated with cooking spray. Fill pasta shells with cheese mixture; place in baking dish. Top with remaining sauce. Sprinkle with Parmesan cheese., Bake, covered, 40 minutes. Bake, uncovered, 10 minutes longer or until cheese is melted. Let stand 10 minutes before serving. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake 50 minutes. Uncover; bake 15-20 minutes longer or until heated through and a thermometer inserted in center reads 165°.
Nutrition Facts : Calories 298 calories, Fat 9g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 642mg sodium, Carbohydrate 36g carbohydrate (12g sugars, Fiber 3g fiber), Protein 18g protein. Diabetic Exchanges
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