Meltycheesemockcheesesauce Recipes

PERFECT CHEESE SAUCE

Perfect Cheese Sauce image

Provided by James Briscione

Time 20m

Yield 1 quart

Number Of Ingredients 7

Ingredients

3 tablespoons unsalted butter
1/4 cup all-purpose flour
1 tablespoon taco seasoning
3 cups milk, heated
4 ounces cream cheese, softened
2 cups grated sharp Cheddar
1/2 cup grated Parmesan

Steps:

Melt the butter in a medium saucepot over medium heat. Stir in the flour and cook, stirring often, until a thick paste forms and turns golden brown. Stir in the taco seasoning and cook 30 seconds more.
Gradually whisk in the milk, adding 1 cup at a time. Allow the mixture to come to a simmer before adding the next. It will be extremely thick at first and will thin with each addition. When all the milk is added bring the sauce to a simmer and cook 5 more minutes. Whisk in the cream cheese.
Remove the sauce from the heat. Add the Cheddar and Parmesan and whisk until smooth. The sauce keeps refrigerated for up to 2 weeks or frozen for 6 months. If using from cold, carefully bring the sauce back to a boil before serving.

MELTY CHEESE (MOCK CHEESE SAUCE)

Melty Cheese (Mock Cheese Sauce) image

Have a vegan? Watching your weight but LOVE cheese, this is IT!! 5 star. I have to give credit to emily @ vegweb for this.

Provided by FeedMePlz

Categories Cheese

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 cups water
1/4 cup tomatoes
1/4 cup almonds (raw) or 1/4 cup cashews
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 tablespoon sea salt
1/2 tablespoon lemon juice (fresh)
2 tablespoons cornstarch
1/4 cup nutritional yeast

Steps:

Blend all ingredients in blender till very smooth.
Pour in 2 quart saucepan and cook on med. heat until thick, whisking constantly.
Use as a cheese sauce for macaroni or on veggies or whatever you like.

Nutrition Facts : Calories 70.8, Fat 3.4, SaturatedFat 0.3, Sodium 607.2, Carbohydrate 7.2, Fiber 2.5, Sugar 0.6, Protein 4.5

CHEESY TOMATO AND CHEESE SAUCE

Cheesy Tomato and Cheese Sauce image

This sauce is so good! A definite break from the ordinary. I like to experiment in the kitchen and this is one experiment that definitely went right! Plus, it's a very versatil kind of base-sauce, so you can add different things to your liking. My next time making this, I'm definitely going to try adding in mushrooms. (prep time does not include bacon/chicken drippings)

Provided by Krystal-Belle

Categories Sauces

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

2 -3 teaspoons bacon drippings (or chicken drippings from baked chicken if you've got them)
1/2 teaspoon garlic (fresh or powder)
1/4 onion, sliced thin
3 -4 manzanilla olives, chopped fine (optional)
1/4 cup mushroom, chopped (optional)
3/4 cup tomato sauce (pasta sauce)
1 cup extra-sharp cheddar cheese (best to use brick cheese and slice it thin for quick and even cooking)

Steps:

Heat a pot over medium heat. Once pot is hot, pour in bacon drippings (can add bacon too, crumbled).
Add in onions and cook until they start to become translucent, then add garlic and olives, mushrooms, or whatever other vegetables you decide to add to the sauce.
Once vegetables are soft, add in tomato sauce. Cook until heated through (about 3 minutes), then add cheese and stir until melted.
Serve this over pasta or stir the pasta directly into the pot. Since this is a thick sauce, the noodles should easily hold on to the sauce.

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