Freezer Cheese Sauce Recipes

FREEZER CHEESE SAUCE

Freezer Cheese Sauce image

This is very close to the freezer cheese sauce mix I found in Make-A-Mix by Karine Eliason, Nevade Harward & Madeline Westover. They say it's a nice complement to most vegetables. Try it as a hot dip with raw vegetables. I believe it can be used for just about anything.

Provided by Vyrianna

Categories Sauces

Time 20m

Yield 8 cups, 12 serving(s)

Number Of Ingredients 10

Ingredients

3/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 cup butter
4 cups milk
4 teaspoons beef bouillon (could use chicken or vegetable, I prefer the Better than Boullion line)
2 cups water
1 cup half-and-half
4 egg yolks, beaten
12 ounces cheddar cheese, shredded (3 cups)

Steps:

In a small bowl, combine flour, salt and nutmeg; set aside. In a heavy large saucepan, melt butter over medium heat. Gradually stir in flour mixture, milk, bullion, and water until smooth. Cook and stir until smooth and slightly thickened, about 2 minutes. Remove from heat.
In a medium bowl, stir half-and-half into egg yolks. Blend in about half of the hot sauce. Stir egg mixture into remaining sauce. Cook and stir over medium heat about 2 minutes; do not boil. Remove from heat. Stir in cheese until melted. Cool to room temperature.
Refrigerate sauce until cooled. Pour serving sizes into freezer containers with tight fitting lids. Leave 1-inch space at top of each container. Attach lids. Label with date and contents. Store in freezer. Use within 6 months.
Serving size recommend was 1 1/3 cup (meaning recipe makes 6 servings) but we have a small family and I use 1/2 to 2/3 size servings.

Nutrition Facts : Calories 339.6, Fat 27.7, SaturatedFat 17.1, Cholesterol 134.5, Sodium 430.7, Carbohydrate 11.2, Fiber 0.2, Sugar 0.3, Protein 12.1

CHEESE SAUCE

Cheese Sauce image

Provided by Alex Guarnaschelli

Categories condiment

Time 15m

Yield 3 cups

Number Of Ingredients 6

Ingredients

2 cups heavy cream
1 tablespoon Dijon mustard
1 1/2 cups finely grated Gruyère cheese
1/2 cup finely grated Parmesan cheese
1 small clove garlic, grated
Kosher salt and freshly ground black pepper

Steps:

In the medium pot, bring the cream to a gentle simmer over medium heat. Whisk in the mustard. Stir in the Gruyère, Parmesan and garlic and cook until the cheeses are melted and combined and the sauce has a smooth consistency, 3 to 4 minutes. Season with salt and pepper. Serve warm.

MACARONI AND CHEESE- FREEZER FRIENDLY

Macaroni and Cheese- Freezer Friendly image

Make and share this Macaroni and Cheese- Freezer Friendly recipe from Food.com.

Provided by Munchkin Mama

Categories Cheese

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup butter
1/4 cup flour
2 cups milk
1 tablespoon chicken bouillon granule
4 ounces softened cream cheese
2 cups sharp cheddar cheese, shredded
10 ounces dried corkscrew macaroni, cooked
1/3 cup crushed butter flavored cracker, mixed with
2 tablespoons melted butter
salt and pepper, to taste

Steps:

Cook pasta according to package directions.
Meanwhile, melt butter in a heavy saucepan. Stir in flour until combined. Next add milk. Let cook until thickened, about 10 minutes, stirring often. Finally add in bouillon.
Add the softened cream cheese and the shredded cheddar to the white sauce. Cook and stir until cheeses are melted.
Drain pasta and combine with cheese sauce.
Melt butter and add to crushed crackers.
Transfer pasta to a greased casserole dish and top with cracker crumbs.
Bake in a preheated oven at 375 for about 30 minutes until the edges are bubbly.

Nutrition Facts : Calories 586.7, Fat 35.3, SaturatedFat 21.5, Cholesterol 102.4, Sodium 628, Carbohydrate 46.5, Fiber 1.7, Sugar 1.3, Protein 20.8

CHEESE SAUCE

Cheese Sauce image

Number Of Ingredients 9

Ingredients

3/4 cup all-purpose flour
1 1/2 teaspoons salt
1/4 teaspoon nutmeg
3/4 cup butter or margarine
4 cups milk
2 cups condensed chicken broth
1 cup half and half
4 eggs yolks, beaten
3 cups shredded Cheddar cheese

Steps:

In a small bowl, combine flour, salt, and nutmeg set aside. In a large saucepan, melt butter. Gradually stir in flour mixture, milk, and chicken broth until smooth. Cook and stir until slightly thickened, about 2 minutes. Remove from heat.In a medium bowl, stir half-and-half into egg yolks. Blend in about half of the hot sauce to warm up the egg mixture. Stir egg mixture into remaining sauce. Cook and stir over medium heat about 2 minutes do not boil. Remove from heat. Stir in cheese until melted. Cool to room temperature. Chill sauce until completely cool. Pour into freezer containers or bags, leaving 1-inch head space at top. Label and freeze for up to 6 months.When ready to use, thaw and heat, stirring, over medium heat until heated through.To use for fondue, add 1/4 teaspoon dry mustard and a pinch of garlic powder to 3 cups cheese sauce.

Nutrition Facts : Nutritional Facts Serves

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