HOMEMADE CHEDDAR CHEESE SAUCE
Don't care for Velveeta®? Try this recipe. It can be used in place of it. Five ingredients and in less than 10 minutes, you've got a delicious substitute for it.
Provided by Yoly
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 16
Number Of Ingredients 5
Steps:
- Melt butter in a saucepan over medium heat. Whisk in flour and salt until a paste forms. Slowly add milk; cook and stir until fully incorporated, about 2 minutes. Add cheese, stir to combine, and cook until melted, 1 to 2 minutes.
Nutrition Facts : Calories 75.2 calories, Carbohydrate 1.6 g, Cholesterol 18.3 mg, Fat 6 g, Protein 3.7 g, SaturatedFat 3.8 g, Sodium 119.4 mg, Sugar 0.8 g
CHEDDAR CHEESE SAUCE
Make and share this Cheddar Cheese Sauce recipe from Food.com.
Provided by bmcnichol
Categories Sauces
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 4
Steps:
- In a saucepan mix soup and milk.
- Heat over low heat, stirring often.
- Serve over broccoli, cauliflower, carrots, baked potatoes, French fries, or pasta.
Nutrition Facts : Calories 112.7, Fat 7.2, SaturatedFat 4.6, Cholesterol 22.4, Sodium 508.4, Carbohydrate 7.8, Fiber 0.5, Sugar 0.4, Protein 4.5
CHEDDAR CHEESE SAUCE
This cheddar cheese sauce is perfect over vegetables, omelets or any items made tastier with melted cheddar. Surprise your family tonight by drizzling some on baked potatoes. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Time 15m
Yield 5-1/2 cups.
Number Of Ingredients 7
Steps:
- In a saucepan over medium heat, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the cheese. Cook and stir until cheese is melted., Serve 1-1/2 cups of cheese sauce with the baked potatoes. Refrigerate remaining sauce.
Nutrition Facts : Calories 55 calories, Fat 4g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 116mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
EASY CHEDDAR CHEESE SAUCE
Steps:
- Gather ingredients.
- Melt the butter in a saucepan over medium-low heat; remove from heat. Stir in the flour, salt, dry mustard, and pepper.
- Put the saucepan back on the heat and cook, stirring, for 1 minute.
- Gradually add milk or light cream, stirring until well mixed.
- Continue cooking, stirring constantly, until thickened and smooth. Reduce the heat to low and simmer, stirring, for 5 minutes.
- Add the cheese and cook, stirring, until the cheese has melted and the sauce is smooth and well blended.
- Serve with pasta or vegetables and enjoy.
Nutrition Facts : Calories 126 kcal, Carbohydrate 5 g, Cholesterol 28 mg, Fiber 0 g, Protein 5 g, SaturatedFat 6 g, Sodium 279 mg, Sugar 2 g, Fat 10 g, ServingSize 8 servings (2 cups), UnsaturatedFat 0 g
PERFECT CHEESE SAUCE
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.
BROCCOLI WITH CHEDDAR CHEESE SAUCE
Provided by Nancy Fuller
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Fill a medium saucepan with 1 inch of water and place a steamer inside. Bring the water to a boil, place the broccoli in the steamer, reduce the heat to medium, cover and steam until tender and bright green, about 5 minutes.
- Transfer the broccoli to a bowl and sprinkle lightly with salt and pepper. Top the broccoli with the Cheddar Cheese Sauce, or serve it on the side.
- Melt the butter in a medium saucepan over medium heat until foamy. Spoon the flour over the butter and cook, while stirring, until the flour becomes pasty. Pour in the milk while whisking and season with salt and pepper. Bring to a boil, reduce the heat to a medium simmer and cook for 5 to 8 minutes. Slowly add the cheese by handfuls and stir with a wooden spoon until melted and smooth.
CHEDDAR CHEESE SAUCE
There's always a reason to have cheddar cheese sauce on hand. Everything goes with it. Warm oozing cheese is never a bad idea.
Provided by Lynnda Cloutier
Categories Other Sauces
Number Of Ingredients 6
Steps:
- 1. Heat milk in large pan over medium heat til you see bubbles forming on top. Meanwhile, melt butter in another pan and stir in flour to make a roux.
- 2. Add warm milk, whisking constantly and continue cooking til mixture thickens, about 5 minutes. Add cheese, whisking constantly to mix. Season with cayenne and salt and pepper to taste. Strain through a sieve to remove any lumps before serving. Makes 3 cups.
CHEESE SAUCE FOR BROCCOLI AND CAULIFLOWER
The basic white sauce that your mother probably taught you, with cheese thrown in for yumminess. Definitely helps to convinces kids to eat their vegetables!
Provided by Samantha Webb
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 6
Number Of Ingredients 5
Steps:
- Melt butter in a saucepan over medium heat; whisk flour into butter until smooth. Pour milk into butter mixture and stir with a wooden spoon to combine. Cook and stir until mixture thickens, about 3 minutes. Add Cheddar cheese and stir until cheese is melted, about 3 minutes more. Season with salt and pepper.
Nutrition Facts : Calories 177.6 calories, Carbohydrate 4.3 g, Cholesterol 43.1 mg, Fat 14 g, Fiber 0.1 g, Protein 8.7 g, SaturatedFat 8.9 g, Sodium 245.3 mg, Sugar 2.1 g
CHEDDAR CHEESE SAUCE WITH A BECHAMEL BASE
A cheddar cheese sauce good for serving over vegetables. (Source: LeCordon Bleu Professional Cooking)
Provided by Leta8076
Categories Sauces
Time 45m
Yield 1 qt
Number Of Ingredients 12
Steps:
- Make a Bechamel sauce as follows: Heat clarified butter in medium size saucepan.
- Whisk in bread flour and stir and cook over low heat until light cream color, but at least 1 minute.
- Cool slightly.
- In another saucepan, scald the milk.
- Gradually add milk to the roux (flour and butter mixture) beating constantly with whisk.
- Bring sauce to a boil, stirring constantly.
- Reduce heat to a simmer.
- Stick the bay leaf to the onion with the clove.
- Place onion in sauce.
- Simmer at least 15 minutes stirring occasionally.
- Season very lightly with salt, nutmeg and white pepper.
- Strain through a china cap.
- Place plastic wrap on sauce to prevent formation of skin.
- Cool in cold water bath and store in freezer in ziplock bags for later use, or keep warm over warm water bath for use in dishes being currently prepared.
- To 1 qt of this Bechamel Sauce, add the cheddar cheese, dry mustard and worcestershire sauce.
- Whisk over low heat until the cheese is melted and sauce is smooth.
NEW POTATOES WITH CHEDDAR CHEESE SAUCE
Take this simple side dish for two to a new level with a mature cheddar cheese, smoked paprika and cayenne pepper
Provided by Tom Kerridge
Categories Side dish
Time 35m
Number Of Ingredients 8
Steps:
- Put the potatoes in a large saucepan of boiling water and cook for about 15 mins until tender. Meanwhile, heat the milk in a saucepan, then set aside. Melt the butter in a medium-sized saucepan over a low heat. Stir in the flour and the mustard powder, cook for 1 min or so, then start to ladle in the hot milk, stirring as you pour, until it's all added. Cook for a further 10 mins until you have a smooth sauce. Stir in most of the cheddar until fully melted into the sauce. Season with the paprika, cayenne and a little salt and pepper.
- Put the potatoes in a small ovenproof dish, spoon over the cheese sauce and sprinkle with the remaining cheddar. Can be prepared a day ahead and kept covered in the fridge. Place in the oven alongside the fish and cook until bubbling and golden.
Nutrition Facts : Calories 469 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 1.3 milligram of sodium
CHEESE SAUCE
This classic, storecupboard white sauce is loaded with strong cheddar cheese - our easy recipe is ready in 15 minutes. Use to make macaroni or cauliflower cheese
Provided by Miriam Nice
Time 15m
Number Of Ingredients 4
Steps:
- Pour 500ml milk into a large saucepan and add 4 tbsp plain flour and 50g butter.
- Turn on the heat to medium and start to whisk the mixture. Keep whisking fast as the butter melts and the mixture comes to the boil - the flour will disappear and the sauce will begin to thicken.
- Whisk for another 2 mins while the sauce bubbles then stir in 100g grated strong cheddar cheese (or 50g grated cheddar, 50g crumbled blue cheese) until melted.
Nutrition Facts : Calories 219 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.54 milligram of sodium
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