Microwave Cheese Sauce Food

3-INGREDIENT CHEESE SAUCE

Steps:

• Make cheese sauce:
• Toss cheese and cornstarch in a medium heatproof bowl. Pour evaporated milk over and cook in microwave on high 1 minute. Whisk and continue to cook in 30-second increments, whisking in between, until melted and smooth (about 2 minutes total).
• Make queso variation:
• Once cheese has melted, stir in Rotel and hot sauce, if using, and microwave an additional 30 seconds. Stir to combine.

SO EASY CHEESE SAUCE (MICROWAVE)

Steps:

• In a large microwave-safe bowl (I use my 8-cup Pyrex measuring cup) microwave the butter for 30 seconds on HIGH.
• Add in the warmed cream or milk, Tabasco and flour; whisk vigorously until completely combined.
• Add in the shredded cheddar cheese.
• Microwave on HIGH for about 2 minutes removing a few times during cooking to stir.
• Cook until the cheese has melted and the mixture is thick.
• If desired season with ground black pepper to taste.

MICROWAVE CHEESE SAUCE

Steps:

• in a microwaveable bowl, melt butter 30 seconds. Stir in flour and salt and mix well.
• Add the milk and cook uncovered 2 minutes.
• Stir after one minute.
• Add cheese and stir til blended.
• Cook uncovered 2 minutes until creamy, stirring twice.
• Season to taste.
• Pour over hot vegetables.

MICROWAVE MAC AND CHEESE

Steps:

• Stir the macaroni, 1 cup of the milk and 1/4 teaspoon salt in a microwave-safe 4-quart bowl. (It is important that you use a bowl large enough to prevent the milk from boiling over.) Cover tightly with plastic wrap; cut a small slit in the center with the tip of a paring knife to vent excess steam. Microwave on high (at 100 percent power) for 4 minutes in either an 1,100- or a 700-watt oven. Uncover (be careful to avoid the hot steam) and stir. Cover and microwave on high (at 100 percent power) until the macaroni is about two-thirds cooked, a little harder than al dente, 1 1/2 minutes in an 1,100-watt oven or 3 1/2 minutes in a 700-watt oven.
• Add the remaining cup of milk, American cheese, Jack cheese, Parmesan, cream cheese and mustard. Stir well, cover tightly and microwave on high (at 100 percent power) until all the cheeses have melted, 4 minutes in an 1,100-watt oven or 4 1/2 in a 700-watt oven. Stir until thoroughly combined. If there are still some pieces of unmelted cheese, microwave again, covered, in 30-second increments. (The sauce will continue to thicken as it sits.) If desired, transfer to a decorative dish for serving.

MICROWAVE WHITE OR CHEESE SAUCE

Steps:

• Melt butter in microwave oven.
• Stir in corn flour well.
• Add the milk and stir.
• Cook in the microwave for 4 to 6 minutes, taking out 1/2 way to give a good stir or whisk for 30 seconds.
• Put back in for remainder of cooking time.
• Ready when starting to bubble up the side of the container; it should be thick and creamy. (If too thick, stir in more milk a little at a time).
• When ready add salt and pepper to taste.
• You now have basic white sauce.
• For cheese sauce, stir in 4 ounces of grated cheese when the sauce comes out of the microwave. 1/2 teaspoon mustard added at this stage will enhance the flavour but is optional.

EASY MICROWAVE ALFREDO SAUCE

Steps:

• Place butter and garlic in a 4-cup Pyrex measuring cup.
• Microwave uncovered in HIGH for 2 minutes.
• Remove and stir in whipping cream, nutmeg (if using) basil and black pepper.
• Return to the microwave uncovered on HIGH for another 2-3 minutes, until bubbling.
• Remove and stir in Parmesan cheese, return to the microwave for 2-3 minutes longer until thick and smooth.
• Season with salt and black pepper to taste.