CHEESE SAUCE FOR PRETZELS
Best Recipe for Cheese Sauce for Pretzels - only two ingredients to make this cheese - perfect for dipping your soft pretzels.
Provided by Eating on a Dime
Categories Side Dish
Time 5m
Number Of Ingredients 5
Steps:
- Melt the butter in a large saucepan over medium heat. Whisk in the flour and continue whisking for approximately 1 minute until a thick paste is formed.
- Then gradually whisk in the milk and cook uncovered until the mixture has thickened.
- Remove the pan from the heat and then whisk in the cheddar cheese and salt. Whisk until the cheese is melted and the mixture is smooth.
- Serve immediately and store leftovers in an air tight container in the refrigerator for up to one week.
Nutrition Facts : Calories 122 kcal, Carbohydrate 3 g, Protein 6 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 29 mg, Sodium 345 mg, Sugar 2 g, ServingSize 1 serving
SIMPLE MACARONI AND CHEESE
A very quick and easy fix to a tasty side-dish. Fancy, designer mac and cheese often costs forty or fifty dollars to prepare when you have so many exotic and expensive cheeses, but they aren't always the best tasting. This recipe is cheap and tasty.
Provided by g0dluvsugly
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Stovetop Macaroni and Cheese Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
- Melt butter in a saucepan over medium heat; stir in flour, salt, and pepper until smooth, about 5 minutes. Slowly pour milk into butter-flour mixture while continuously stirring until mixture is smooth and bubbling, about 5 minutes. Add Cheddar cheese to milk mixture and stir until cheese is melted, 2 to 4 minutes.
- Fold macaroni into cheese sauce until coated.
Nutrition Facts : Calories 630.2 calories, Carbohydrate 55 g, Cholesterol 99.6 mg, Fat 33.6 g, Fiber 2.1 g, Protein 26.5 g, SaturatedFat 20.9 g, Sodium 777 mg, Sugar 7.6 g
SIMPLE CHEESE SAUCE FOR PRETZELS AND MACARONI
This came from Giant Food's Summer 2010 issue of Healthy Ideas. It's recommended for pretzel dipping and if there is leftover sauce, it can be added to cooked macaroni for a fast and easy mac and cheese! I'm sure that margarine or another solid butter substitute like Earth Balance would also work. I would prefer cheddar or a colby-cheddar blend over American, but I am posting the recipe as it is.
Provided by the80srule
Categories Sauces
Time 10m
Yield 8 1/4-cup servings, 8 serving(s)
Number Of Ingredients 6
Steps:
- In a saucepan on low heat, melt the butter.
- Whisk in the flour, salt, and mustard powder.
- Slowly whisk in the milk, making sure there aren't any lumps.
- increase the heat to medium and stir continuously until the mixture begins to thicken.
- Reduce the heat and gradually add the cheese a little at a time, and continue to stir until smooth and creamy. Makes eight 1/4-cup servings, 1/2 cup would probably work for mac and cheese if you cook 1 cup of macaroni.
Nutrition Facts : Calories 160.3, Fat 10.6, SaturatedFat 6.6, Cholesterol 29, Sodium 448.7, Carbohydrate 8.4, Fiber 0.1, Sugar 3.2, Protein 8.1
SOFT PRETZELS WITH CAMBOZOLA CHEESE FONDUE
Steps:
- For the pretzels: Whisk the warm water, yeast and pinch of sugar together in a small bowl and let bloom for about 5 minutes.
- Add both flours, remaining 2 tablespoons sugar, kosher salt, eggs and yeast mixture to the bowl of a stand mixer fitted with the dough hook and mix on low speed to combine. Then, with the mixer running, add 4 tablespoons of the melted butter and knead on medium speed until the dough comes together and is smooth, 3 to 5 minutes.
- Lightly oil a large bowl, add the dough and coat the top of the dough with a little more oil. Cover the bowl tightly with plastic wrap and place in a warm spot until the dough has doubled in size, 45 minutes to 1 hour.
- Line 2 rimmed baking sheets with parchment paper. Turn the dough out onto a lightly floured surface and cut into 12 equal pieces, each about 3 ounces. Using your hands, roll each piece into an 18-inch rope. Form a U shape with each rope and twist the ends together twice; bring the twisted ends up to the top of the U and press each section of the twist onto either side of the U to create the pretzel shape and press down on the ends lightly so they stick. Transfer the pretzels to the prepared baking sheets and let rise for 20 minutes.
- Preheat the oven to 425 degrees F. Slide the parchment paper with the pretzels on them to a work surface near the stove. Line the 2 rimmed baking sheets with fresh parchment paper.
- Fill a large pot with water, add the baking soda and bring to a low boil over medium heat. Lower the heat so the water is very gently simmering and, using a slotted spoon or spider, add 2 or 3 pretzels and boil for 30 seconds, flipping them once. Do not overcrowd the pot. Transfer each pretzel to a prepared baking sheet, 6 pretzels on each, brush with the remaining 2 tablespoons melted butter and sprinkle with pretzel salt. Bake until the pretzels are deep golden brown, about 12 minutes. Transfer to a wire rack to cool.
- For the fondue: Combine the cream and cornstarch in a small pot over medium heat and bring to a simmer. Whisk in the honey. Then add the cheese a bit at a time, whisking constantly to incorporate. Continue whisking until the fondue is thickened, about 1 minute. Serve warm with the pretzels.
PRETZEL BITES WITH MUSTARD CHEESE SAUCE RECIPE BY TASTY
Here's what you need: pizza dough, baking soda, egg, coarse salt, butter, flour, milk, French's Honey Mustard, shredded cheddar cheese, apple cider vinegar, salt, pepper
Provided by Griffin Bohen-Meissner
Categories Sides
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 425ºF (218 C)
- Roll pizza dough into balls slightly smaller than the size of a golf ball.
- Bring a pot of water to a simmer, then stir in the baking soda. Add dough balls and cook for 30 seconds. Remove from the water and place them on a parchment-lined sheet tray.
- Brush each dough ball with egg wash and sprinkle with a bit of coarse salt. Place tray in oven and bake for 10-12 minutes, until pretzels turn a deep brown color.
- Melt the butter in a saucepan over low heat. Whisk in the flour and cook for 1 minute. Pour in the milk while whisking. Cook for 2-3 minutes, stirring occasionally, until the milk begins to thicken slightly. Add in the French's Honey Mustard, cheese, apple cider vinegar, salt, and pepper. Whisk until cheese melts and the sauce is smooth. Let the cheese sauce bubble for a few more minutes to thicken up slightly. Serve immediately with the pretzel bites!
- Enjoy!
Nutrition Facts : Calories 375 calories, Carbohydrate 33 grams, Fat 20 grams, Fiber 1 gram, Protein 13 grams, Sugar 5 grams
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