Not So Cheese Sauce Recipes

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PERFECT CHEESE SAUCE



Perfect Cheese Sauce image

Provided by James Briscione

Categories     condiment

Time 20m

Yield 1 quart

Number Of Ingredients 7

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.

CHEESE SAUCE



Cheese Sauce image

An easy Cheese Sauce recipe. This recipe originally accompanied Lamb and Eggplant Moussaka .

Categories     Sauce     Milk/Cream     Cheese     Egg     Nutmeg     Simmer     Boil     Butter

Yield Makes 2 cups

Number Of Ingredients 9

5 tbsp butter
5 tbsp all-purpose flour
2 1/2 cups milk
Few grains of nutmeg
Salt as needed
Freshly ground black pepper as needed
2 egg yolks
1/2 cup grated kefalotyri or Parmesan cheese
N/A or Parmesan cheese

Steps:

  • 1. Heat the butter in a saucepan over medium heat. Add the flour and stir well. Cook for about 5 minutes, stirring constantly. Gradually whisk in the milk, working out any lumps that form. Bring to a full boil, then reduce the heat to low and gently simmer, stirring frequently, until thickened, about 30 minutes.
  • 2. Remove the sauce from the heat and add nutmeg, salt, and pepper to taste. Whisk the egg yolks in a small boil and add a bit of the hot sauce to the yolks. Blend well, and return the yolk mixture to the rest of the béchamel. Stir in the cheese and blend well. Keep warm while preparing the moussaka.

BASIC CHEESE SAUCE



Basic Cheese Sauce image

Make and share this Basic Cheese Sauce recipe from Food.com.

Provided by Rhonda J

Categories     Sauces

Time 10m

Yield 2 cups

Number Of Ingredients 7

1/4 cup butter
1/4 cup flour
1/2 teaspoon salt
1 pinch cayenne pepper
1/8 teaspoon dry mustard
2 cups milk
1 cup old cheddar cheese, grated (I usually use medium)

Steps:

  • Melt butter in saucepan, add flour and seasonings and stir until blended.
  • Gradually add milk and cook stirring constantly until thickened.
  • Stir in cheese and heat until cheese melts and sauce is smooth.

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

SIMPLE CHEESE SAUCE -- NO LUMPS



Simple Cheese Sauce -- No Lumps image

I'm a bit timid about making a roux and my waistline doesn't really need the extra butter so this simple cheese sauce suits me perfectly. Try it for yourself. Note: The quality of a cheese sauce is all about the cheese. If your cheddar is sharp enough mustard and Worcestershire are unnecessary. If not, then maybe a pinch of the one and a dash of the other would be a good idea.

Provided by 3KillerBs

Categories     Sauces

Time 12m

Yield 2 cups

Number Of Ingredients 4

2 cups milk
2 tablespoons flour (more for an extra-thick sauce)
6 ounces extra-sharp cheddar cheese, shredded
1 dash garlic powder

Steps:

  • Heat milk over medium heat to a gentle simmer.
  • Toss flour with cheese. Add to simmering milk by handfuls, stirring in each handful and letting it melt before adding the next.
  • After all cheese has been added bring the sauce to a gentle simmer for one minute.
  • Remove from heat and let sit 3-5 minutes before using on any food that tastes good under cheese sauce.

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