Haileys Favorite Cheese Sauce Recipes
HAILEY'S FAVORITE CHEESE SAUCE
If we have broccoli and I don't make this sauce, Hailey wants to know "WHY?". This is kind of adapted from my Mom's cheese sauce. I also use this sauce for, The Best Lobster Casserole, recipe #412590 and Mom's Chicken Wiggle, recipe #366214. I use the block cheese and grate it myself, you could use a milder cheddar if you prefer. BE SURE to thicken the milk mixture with the roux (roo) before you add the cheese or you will have a curdled mess.This keeps for several days in the fridge so don't toss the leftover sauce. I like it cold from the fridge on crackers or as a dip for raw veggies, too.
Provided by Chumleyathome
Categories Sauces
Time 40m
Yield 1 3/4 cups
Number Of Ingredients 7
Steps:
- Roux:.
- Melt butter over medium heat until it bubbles. Remove from heat and slowly whisk in the flour. The roux should be dry and not runny. Don't let the butter get brown or you will have a discolored sauce. Set aside.
- Sauce:.
- Combine the milk, butter, cayenne and nutmeg in a saucepan, stirring occasionally over medium heat until it just starts to boil. Whisk in the roux mixture slowly. The milk should be about twice as thick from where you started. Remove from heat and slowly whisk in the grated cheese, stirring constantly.
- Serve warm over broccoli.
- Refrigerate leftovers, the sauce will thicken in the fridge. To re-use it just microwave it a little to soften it.
Nutrition Facts : Calories 792.1, Fat 66.7, SaturatedFat 41.9, Cholesterol 193.2, Sodium 820.7, Carbohydrate 20.8, Fiber 0.4, Sugar 11.5, Protein 28.6
BEST CHEESE SAUCE
This fabulous cheese sauce is as easy to make as it is versatile. A smooth, fail-safe sauce for Welsh rarebit, Horseshoe sandwiches, vegetables, and pasta. Try it over poached eggs and toast. Wow!
Provided by Pam Witzig
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 15m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 668.5 calories, Carbohydrate 12.4 g, Cholesterol 178.2 mg, Fat 59.9 g, Fiber 0.3 g, Protein 21.9 g, SaturatedFat 37.8 g, Sodium 1223.1 mg, Sugar 0.6 g
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