Cheese Sauce With Pasta Food

CHEESE SAUCE

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.

BEST CHEESE SAUCE

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.

BASIC BLUE CHEESE PASTA SAUCE

Steps:

• Combine all ingredients in a saucepan and heat on medium.
• Let thicken slightly and make sure cheeses are melted.
• Add fresh herbs, minced, of your choice-- in any amount you wish-- if desired.
• You may not want to add salt depending on the saltiness of your stock, but freshly ground pepper is nice.
• Use white pepper if you can find it.
• Serve over pasta or gnocchi.

LIGHT PASTA AND CHEESE SAUCE

Steps:

• Cook pasta as directed; drain well.
• Mix milk, flour and chicken broth in electric mixer.
• Cook in a pan, stirring constantly, until the mixture thickens. Then add in the cheese; stir constantly until cheese melts.
• Add the sauce to pasta and serve immediately.

PASTA WITH HERBED CHEESE SAUCE

Steps:

• In a food processor puree the dill, parsley, oregano, lemon zest and juice, olive oil, ricotta cheese and yogurt. Transfer to a bowl and add the chives; season to taste with salt and pepper.
• Drain the pasta, reserving 1/4 cup of cooking water and return it to the pot off heat. Add the herbed cheese mixture, reserved cooking water and toss. Serve immediately with slivered black olives.

PASTA WITH MUSHROOM CHEESE SAUCE

Steps:

• heat the oil in a saucepan, add onions, garlic and mushrooms and saute until soft.
• Add cream and simmer until sauce starts to thicken,.
• With a wooden spoon, stir in the mersey Valley, reduce heat.
• Season with salt and pepper, add basil.
• Cook pasta in plenty of salted boiling water, drain and toss with the sauce.
• Sprinkle with grated parmesan cheese and serve in a pasta dish.
• Serve with some crusty bread and a tomato and onion salad.

BASIC CREAMY CHEESE SAUCE

Steps:

• Melt butter in heavy saucepan on top of stove.
• Add flour and stir until well mixed and bubbly being careful not to scorch.
• Remove from heat and add milk; stirring until well blended.
• Return sauce to heat and bring to a boil, stirring constantly.
• Reduce heat, add shredded cheese and parmesan and cook until cheese melts and there is no taste of raw starch.
• Add salt and pepper to taste.

HERB CHEESE AND SPINACH SAUCE WITH PASTA

Steps:

• Heat olive oil in medium-size skillet over medium-high heat. Add wet spinach; cover pan; cook until spinach is wilted, 1 to 2 minutes.
• Stir in cream cheese and salt and pepper to taste until cheese is melted.(You can also add a couple of tablespoons of water or milk if desired).
• To serve, spoon over 1 pound of pasta, cooked.