Microwave Cheese Food

MICROWAVE CHEESE SAUCE

Steps:

• In a large micro-wave safe glass bowl, heat butter for 50 seconds on high or until the butter is melted.
• Whisk together the butter, flour and milk.
• Add 1 cup shredded cheddar cheese.
• Place bowl in microwave and cook on high for 1 1/2-2 minutes, whisking every 30 seconds or so, until sauce is thick and heated through.
• Season with salt, if desired, and whisk until blended.

5 MINUTE MICROWAVE RICOTTA

Steps:

• Cook: Add milk to a microwave safe bowl, then microwave on high for 3 to 5 minutes (if you have a kitchen thermometer, milk should reach between 185°F and 200°F).
• Curdle: Add vinegar or lemon juice, stirring briefly to combine. Let sit undisturbed for 1 to 2 minutes. Milk should separate into white curds and yellowish liquid (test it by dragging a spoon through the bowl). If milk doesn't curdle and the liquid is still white, add another tablespoon of lemon or vinegar and microwave for another 30 seconds.
• Strain: Lay a clean cloth or sturdy paper towel in a wire mesh sieve, and set over a large bowl. Pour the milk mixture into the sieve to strain out the liquid whey. You can let your ricotta strain up to 1 hour. The longer it sits, the firmer your ricotta will be (though I like it fresh and warm, strained for just a few minutes). Stir salt into ricotta when finished straining.

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 'GRILLED CHEESE'

Steps:

• Top each of 4 toast slices with 1 each 2% Milk American Singles and 2% Milk Pepperjack Singles. Cover with remaining toast slices to make 4 sandwiches.
• Microwave, 1 sandwich at a time, on microwaveable plate on HIGH 30 to 45 sec. or until Singles are melted.
• Repeat with remaining sandwiches.
• Cut sandwiches into strips. Serve with ketchup for dipping.

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 MACARONI AND CHEESE

Steps:

• In a 2-qt.
• microwave-safe dish, combine the first seven ingredients.
• Cover and microwave on high for 3 1/2 minutes; stir.
• Cover and cook at 50% power for 4 minutes for until mixture comes to a boil, roating a half turn once.
• Combine flour and milk until smooth; stir into macaroni mixture.
• Add cheese.
• Cover and cook on high for 6-8 minutes or until the macaroni is tender and sauce is bubbly, rotating a half turn once and stirring every 3 minutes.

MICROWAVE MACARONI AND CHEESE FOR ONE

Steps:

• Place macaroni and water in a bowl, Stir.
• Microwave 6 minutes, stir every 2 minutes.
• Add cheese and milk, stir.
• Microwave to melt cheese.

MICROWAVE MACARONI CHEESE

Steps:

• Put the pasta in a ceramic or glass microwavable bowl. Pour over 700ml boiling water and cook for 2 mins on high; stir and repeat twice more (6 mins in total). Drain the pasta and return it to the bowl.
• Put the cornflour and 1 tbsp milk into a jug and stir to make a paste. Add the remaining milk and mix well. Pour over the pasta.
• Mix in the mustard, along with the grated gruyère and cheddar, and stir well. You can cook the pasta in the same bowl or tip it into a microwavable serving dish.
• Cook on high for 5 mins, stirring halfway through. Sprinkle over the parmesan and dot with small pieces of butter. Cook for a further 2 mins, then serve with a good grating of black pepper, if you like.

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.