How To Make A Cheese Sauce For Pasta

Simple Macaroni and Cheese

I followed the recipe almost exactly, and it was quite simple to make on the first time. Just a touch of hot paprika and some more salt were all that was needed. One thing to keep in mind is that the amount of milk you use will be strongly influenced by your location, altitude, and humidity. Because I live in a dry, high-altitude environment, even though I half the recipe, I needed to add an additional cup of milk to achieve the desired consistency. These individuals either live at extremely low elevations or their roue was not sufficiently cooked when they began to add the milk and cheese to the pan.

The recipe did not specify how to get a smooth texture, but it recommended adding it gently and allowing it to melt fully before continuing.

To correct this, you can gently cook it for a longer period of time or start anew.

Most helpful critical review

If you find that this dish lacks taste, be sure to season it with more salt and spice, or sprinkle it with bread crumbs. My homemade macaroni and cheese meals have always turned out well, but the sauce was very runny this time. In fact, as Christina mentioned, it is a good dish that is easy to personalize! More information can be found at

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I followed the recipe almost exactly, and it was quite simple to make on the first time. Just a touch of hot paprika and some more salt were all that was needed. One thing to keep in mind is that the amount of milk you use will be strongly influenced by your location, altitude, and humidity. Because I live in a dry, high-altitude environment, even though I half the recipe, I needed to add an additional cup of milk to achieve the desired consistency. These individuals either live at extremely low elevations or their roue was not sufficiently cooked when they began to add the milk and cheese to the pan.

  1. The recipe did not specify how to get a smooth texture, but it recommended adding it gently and allowing it to melt fully before continuing.
  2. To correct this, you can gently cook it for a longer period of time or start anew.
  3. I’m tossing out my package of macaroni and cheese!
  4. I may experiment with different spices or other ingredients in the future, but this is an excellent foundation maccheese recipe.
  5. So I figured I’d be able to whip up a fast batch of mac and cheese in no time.
  6. It was just what I needed!
  7. 16 ounces of noodles, 1/3 cup of butter, 1/3 cup of flour, 1/2 teaspoon of salt, 1/2 teaspoon pepper, 3 cups of milk, and 3 1/2 cups of cheese It turned out nicely!
  8. Individual preferences may be accommodated by modifying the code.
  1. & our 7-year-old Australian buddy has stated that the cuisine at Tucanos Brazilian Barbeque, as well as my Mac and Cheese, is the greatest she has ever had in the United States of America.
  2. As for the pasta, we just use whatever form we have on hand.
  3. Continue readingAdvertisement I followed the recipe to the letter, and the result was absolutely creamy and delectably yummy!
  4. For those who find this dish lacking in flavor, be sure to season it with more salt, spice, or bread crumbs before serving.
  5. In fact, as Christina mentioned, it is a good dish that is easy to personalize!
  6. In a prepared 9×9-inch cake pan, I spread a thin layer of Italian breadcrumbs on top and cooked it for 15 minutes at 350 degrees for a delicious cake.

Homemade Cheese Sauce

Making this dish was a breeze, and it came together in no time at all on the first try. A splash of paprika and some additional salt were all I needed to finish the dish off! Just a reminder that the amount of milk you need will vary depending on where you live, the altitude at which you are cooking, and the humidity level. Given that I live in a dry, high-altitude environment, even though I reduced the recipe, I ended up using more than a cup of milk to achieve the desired texture. The folks who complain about a thin sauce either live at a very low altitude or their roue wasn’t cooked well enough when they began adding the milk and cheese.

  • The recipe did not specify how to get a smooth texture, but it recommended adding it gently and allowing it to completely melt before adding more.
  • It is possible to correct this by gently cooking it for an additional time or by beginning afresh.
  • Those boxed macaroni are going to the trash!
  • This is an excellent foundation maccheese recipe, and I may tweak it in the future by adding some spices or anything else to it.
  • I was thrilled.
  • It was a joy to discover this dish, which I found to be both simple to prepare and delicious in the end.
  • Advertisement Continue reading This dish turned out fantastic after I tweaked it a little bit to accommodate the preferences of the kids.
  • Beautifully done, indeed!
  • Individual preferences can be accommodated through customization.
  • The meal at Tucanos Brazilian Barbeque as well as my Mac & Cheese, according to our 7-year-old Australian acquaintance, is amongst the greatest she’s ever tasted in America.
  • As for the pasta, we use whatever form is available.
  • Advertisement Continue reading I followed the recipe to the letter, and the result was delightfully creamy and delicious.
  • This dish lacks taste; be sure to season with more salt and pepper, or sprinkle with bread crumbs before serving.
  • Christina mentioned that it is a good dish that can be easily modified.
  • After that, I cooked it for 15 minutes at 350 degrees in a greased 9×9″ cake pan with a sprinkling of Italian bread crumbs on top.

Homemade Cheese Sauce

Homemade cheese sauce has a deliciously creamy texture and moderate flavors that everyone in the family will like! The tastes are mild enough that children will go crazy for it, but it can also be easily spiced up to make a more vibrant sauce that can be used to liven up nachos such as my meaty enchilada nachos (recipe below). It is so delicious that you will be sprinkling it on everything you eat! This sauce, which is produced from scratch, is far superior to the processed one purchased from the grocery store.

Because it is so quick and simple to prepare, it is ideal for an afternoon snack for hungry children, which may be served with chips or pretzel nibbles, or used to smother vegetables such as broccoli and cauliflower.

Easy Ingredients for Creamy Cheese Sauce:

You can prepare a cheese sauce that is so delicious that you will want to spread it on everything using just four basic and familiar ingredients. A few simple items that you most likely already have in your cupboard and refrigerator will come together quickly to create a creamy sauce that everyone will love.

  • Butter: Provides a rich richness to the sauce. Flour: thickens the sauce by adding flour. Milk: Thins out the sauce a little while also adding a sweet taste
  • Cheddar cheese, grated: Using freshly grated cheese will result in a better melting experience and a richer taste than using coated shredded cheese from a bag from the grocery store.

How Do You Make Cheese Sauce From Scratch?

Because the recipe is so straightforward, you can have this delicious homemade cheese sauce ready in nearly no time. It makes use of well-known materials that are simple to deal with and to prepare in advance. You will be really grateful that you have this dish in your repertoire!

  1. Heat a medium-sized sauce pan over medium-high heat until hot, then add the butter and allow to melt completely
  2. Whisk:Add the flour to the butter and slowly whisk in the milk until the mixture is smooth. Following that, put in the cheese. Continue to stir until the cheese is completely melted
  3. Serve

The Recipe Critic Pro Tip:

Your cheese will begin to clump together or get stringy if it is heated to an excessive temperature. To avoid this, add the cheese end at the very end of the cooking process and remove it from the heat as soon as possible.

Variations:

This may well be one of the most adaptable family favorite meals that you will ever prepare in your lifetime! It can be worn with everything, literally. Check out the following mouthwatering suggestions on how to serve this delicious cheese sauce with your next dinner.

  • Rice, roasted potatoes, steamed broccoli, or even roast beef sandwiches are excellent accompaniments to cheese sauce. What type of cheese is most effective: Make this delicious cheese sauce using a variety of cheeses and switch them up depending on how you intend to serve it. For example, swiss and Gruyère cheeses are excellent melting cheeses that melt quickly and produce a delightfully smooth and creamy dip for bread when heated. Montery Jack, on the other hand, would go very well with a Mexican food such as nachos or enchiladas. Alternatively, half cheddar and half parmesan can be used to make homemade macaroni and cheese. To prepare a spicy cheese sauce, follow these steps: When making cheese, experiment with different flavors such as spicy sauce, chili peppers, and cayenne pepper. If you’re cooking Queso Burgers, chopped tomatoes and green chilies from Rotel would be excellent additions.

Storing Cheese Sauce:

If you wish to create this delicious cheese sauce ahead of time, or if you happen to find yourself in the uncommon position of having leftovers, this cheese sauce keeps well and is simple to reheat and repurpose. It is necessary to store your cheese sauce in a well sealed container. It will stay in the refrigerator for up to 2 days if properly stored. To reheat it, place it in the microwave for 30 seconds, mix it, and continue until it is well cooked throughout.

More Cheesy Recipes:

  • A few of my favorite recipes include: the best broccoli cheese soup, three cheese zucchini au gratin, slow cooker cheddar bacon ranch potatoes, baked macaroni and cheese, and slow cooker chicken cordon bleu. To see more of my recipes, go here.
  • Melt the butter in a medium-sized sauce pan over medium-high heat until it is completely melted. Whisk in the flour until well combined, then gently whisk in the milk. Serve after adding the cheese and mixing until the cheese is melted

12 Calories per serving 110 kilocalories (6 percent ) 2 g of carbohydrates (1 percent ) 5 g of protein (10 percent ) Fat9g is a slang term for fat nine grams (14 percent ) 6 g of Saturated Fatty Acids (30 percent ) 27 milligrams of cholesterol (9 percent ) Sodium is 142 milligrams (6 percent ) Potassium 45 milligrams (1 percent ) 1 gram of fiber (4 percent ) 1 gram of sugar (1 percent ) Vitamin A (280 IU) is a fat-soluble vitamin (6 percent ) Calcium is 159 milligrams (mg) (16 percent ) 1 milligrams of iron (6 percent ) All nutritional information is based on third-party estimations and is only intended to be used as a guideline.

The nutritional value of each recipe will vary depending on the brands you choose, the measuring techniques you employ, and the portion sizes per family. Course Appetizer, sauce, side dish, and snack are all options. CuisineAmericanKeyword cheese sauce, cheese sauce prepared from scratch

Creamy Cheese Sauce

Cooking with this very simple Cheese Sauce recipe is a game changer in the kitchen, and it tastes far better than any store-bought version. It’s so adaptable that you can use it as a nacho cheese sauce over loaded nachos, a mac and cheese sauce, or even a cheese sauce for broccoli! This homemade cheese sauce will be a hit with the kids because it works with everything! Even better, with only a handful of components, how much easier can it get? This is, without a doubt, the greatest cheddar cheese sauce you’ve ever eaten.

How to Make a Roux for Cheese Sauce

One of the most critical components of any superb sauce is the ‘roux,’ which is simply a cooked, thickened mixture of butter and flour. This will serve as the foundation for the sauce, and it just takes a few minutes to put together! Make careful to regularly mix it and boil the flour until it is completely free of any starchy flavor before adding the remaining ingredients.

Any Cheese Goes

To make this dish, you may use whichever sort of cheese you like depending on what you’re pouring it over.

  • Using Monterey Jack or spiced cheese for Loaded Nachos, Swiss cheese for Chicken Cordon Bleu, or ham dishes for a ham-free option. For the Oven Baked Soft Pretzels, use sharp Cheddar (as well as a splash of grainy mustard). For dipping bread or pouring over veggies such as roasted Brussels sprouts or parmesan roasted broccoli, any combination is OK.

How to Make a Cheese Sauce

This is when the action really begins! Really, really nice! To prepare a cheese sauce, follow these steps:

  1. Cook the flour and spices in the butter until the floury taste is gone. Slowly pour in some milk to the roux while continually whisking it (it will be super thick). Continue to add a bit at a time until the mixture becomes smooth
  2. Whisk until it comes to a boil, then turn off the heat and let it to bubble for 1 minute. Remove the pan from the heat and stir in the cheese. Whisk until the mixture is smooth.

Recall that you should always remove a pan from the heat before adding cheese, as the milk will still be hot enough to melt the cheese. If cheese is heated to a high temperature, it may separate or become gritty. Make careful to tweak the seasonings to your liking; feel free to add a dash of spicy sauce or garlic powder.whatever you want!

How to Thicken Cheese Sauce

The proportions listed below will result in a wonderfully thick and cheesy sauce that should not require thickening in any way. The most effective approach to thicken a cheese sauce is to simply add additional cheese. No one can resist a rich, flavorful cheese sauce that is excellent for preparing Homemade Mac and Cheesetoo! Another method of thickening a cheese sauce is to add a little amount of cornstarch slurry (equal parts cornstarch and water) to the hot cheese sauce, a little at a time.

More Cheese Please

  • Grits with cheese–a southern favorite
  • Gooey Cheese Sticks (fried or baked) are a kid-friendly appetizer. Crock Pot Mac and Cheese is a cinch to make
  • Pizza with Grilled Cheese–this is a personal favorite of mine
  • Making Mac and Cheese Casserole from scratch is easy and tasty
  • Broccoli and cheese in a jiffy– two incredible sensations

Creamy Cheese Sauce

Preparation time: 5 minutes Approximately 10 minutes of cooking time 15 minutes is the total time allowed. Servings2cups A game changer in the kitchen, this incredibly quick cheese sauce recipe is far superior to any store-bought cheese sauce you’ve ever tasted!

  • Butter, flour, 1 12 cups milk, 1/4 teaspoon onion powder, 1/8 teaspoon white pepper or a sprinkle of salt
  • 1 14 cup strong cheddar cheese
  • 1 1/4 cup parmesan cheese
  • 2 tablespoons butter, 2 tablespoons flour, 1 12 cups milk, 1/4 teaspoon onion powder, 1/8 teaspoon white pepper or a pinch of salt

FollowSpend with Pennies on Pinterest for more information.

  • In a saucepan, melt the butter. Cook for 1-2 minutes after adding the flour. Add the milk a little at a time, whisking after each addition, until smooth. Combine the onion powder and white pepper
  • Mix well. Continue to simmer over medium heat, whisking constantly, until the sauce has become somewhat thickened. Remove from the heat and stir in the cheeses. Stir until the chocolate is melted

Based on 1 cup of sauce, the following nutritional information has been calculated. calorie: 536 carbohydrate: 16g protein: 28g fat: 39g saturated fat: 25g cholesterol: 121mg sodium: 817mg potassium: 334mg sugar: 9g vitamin A: 1500IU calcium: 878mg iron: 0.9mg iron: 0.9mg (The nutritional information supplied is an estimate, and it will vary depending on the cooking technique and the brands of components used). SpendWithPennies.com is a website dedicated to helping people save money.

The content and photos are protected by intellectual property rights. We invite you to share this dish with your friends and family. It is extremely forbidden to copy and/or paste whole recipes into any social media platform. Please see my photo usage policy, which may be found here.

Easy Cheddar Cheese Sauce for Veggies, Macaroni, Nachos, and More

Nutrition Facts(per serving)
126 Calories
10g Fat
5g Carbs
5g Protein
See also:  How To Make Cheesy Pasta

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Nutrition Facts
Servings: 8
Amount per serving
Calories 126
% Daily Value*
Total Fat10g 12%
Saturated Fat 6g 28%
Cholesterol28mg 9%
Sodium279mg 12%
Total Carbohydrate5g 2%
Dietary Fiber 0g 0%
Total Sugars 2g
Protein5g
Vitamin C 0mg 0%
Calcium 160mg 12%
Iron 0mg 1%
Potassium 84mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is generated using an ingredient database and should be regarded as an educated guess at this time. It’s simple to make a homemade cheddar cheese sauce from scratch at your own convenience. With a basic white sauce base and some shredded cheese, this recipe creates a wonderful sauce that can be used in a variety of ways. With only a few ingredients (dry mustard, salt, and pepper), it cooks up quickly and has a universal taste that you can build upon. You can serve this classic cheddar cheese sauce over veggies like broccoli, cauliflower, green beans, and other greens.

You can also use it to make extra cheesy rice, nachos, or any other food that you want to be a little more cheesy.

Click Play to See This Easy Cheddar Cheese Sauce Recipe Come Together

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon dry mustard
  • 1/8 teaspoon ground black pepper (or white pepper)
  • 1 1/2 cups milk (or light cream)
  • 1 cup grated cheddar cheese (mild or sharp)
  • 1 cup sour cream
  • 1 cup
  1. Ingredients should be gathered. In a medium-sized saucepan, melt the butter over medium-low heat until it is completely melted
  2. Remove from the heat. Combine the flour, salt, dry mustard, and pepper in a large mixing bowl. Diana Chistruga’s “The Spruce”
  3. Return the pot to the heat and cook, stirring constantly, for 1 minute more. In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until thoroughly combined. Continue to simmer, stirring regularly, until the sauce has thickened and become smooth. The Spruce / Diana Chistruga Reduce the heat to low and continue to cook for 5 minutes, stirring occasionally. ‘The Spruce’ by Diana Chistruga
  4. Add the cheese and continue to simmer, stirring constantly, until the cheese has melted and the sauce is smooth and thoroughly combined. Serving Suggestions: Serve with pasta or veggies and enjoy. The Spruce / Diana Chistruga
  5. The Spruce / Diana Chistruga

How to Use

  • Alternatively, you may prepare a fast macaroni and cheese by combining the sauce with around three or four cup(s) of cooked and drained macaroni and cheese. Transfer to a baking dish that has been greased and sprinkled with buttered breadcrumbs and more cheese, if preferred. Preheat the oven to 350 degrees Fahrenheit and bake until the sauce is bubbling and the breadcrumbs (if used) are browned, about 20 to 25 minutes. Baking 4 to 6 largerusset potatoes until cooked is the first step in making stuffed baked potatoes with broccoli. Using a fork, delicately fluff the potatoes once they have been split open, while leaving the shells intact. Place on plates in an orderly fashion. Add hot cooked broccoli on top and spoon cheese sauce over the broccoli
  • Serve immediately. Melted Chicken or Turkey Sandwiches: Arrange 4 thick pieces of bread on a baking pan and bake for 15 minutes. Turkey or chicken pieces and a slice of tomato are placed on top of each slice of bread. To finish, drizzle with cheese sauce and sprinkle on the bacon. Place under the broiler for a few minutes until the cheese sauce is bubbling.

How to Store and Reheat Cheese Sauce?

Store the cheese sauce in an airtight container in the refrigerator for up to 2 days before using. On the stovetop over medium heat or in 30-second increments in the microwave, this dish may be reheated.

Why Isn’t My Cheese Sauce Smooth?

One possible explanation is that the roux — the melted butter and flour mixture that thickens the white sauce — has been overdone or has become burned. The required heat and cooking periods in the recipe should keep this from happening. Adding the dairy gently and consistently stirring while doing so is also critical. It’s possible that the cheese had a role as well. Freshly shredded cheese performs far better than pre-shredded cheese. When adding the cheese, keep the heat on low to avoid breaking the cheese, which will result in a gritty sauce when finished.

Alternatively, you may remove the pan from the heat for this stage, heating it just if necessary to help in melting the chocolate.

Recipe Variations

  • Make a smoky-flavored sauce by using smoked cheddar. Using a blend of cheddar and Monterey Jack cheeses will work best. To add color and flavor to the cheese sauce, mix in some chopped pimentos. Add a touch of cayenne pepper and a splash of garlic powder to make it more interesting. When putting the sauce in a Tex-Mex type dish, such as nachos, a Mexican combination of cheeses and chile peppers is excellent.

This recipe has received a rating. This does not sit well with me. It’s hardly the worst case scenario. Yes, this will suffice. I’m a fan, and I’d suggest it. Amazing! It’s fantastic! Thank you for your feedback!

Best Cheese Sauce for Veggies or Pasta

It is possible that this content contains affiliate links. Recipe for a tasty and simple cheese sauce that is great for homemade macaroni and cheese or to pour over veggies is shown in this video. I previously posted a recipe for béchamel sauce, which you can find here (with a fairly elaborate How-To and troubleshooting tips). Béchamel is a basic white sauce produced by whisking together melted butter and flour to form a paste, and then using that paste to thicken milk until it is thick and creamy.

Adding Cheese To Béchamel

Because béchamel is such a basic sauce, it is simple to customize its flavor in a variety of ways. Cheese is one of my favorite things to include in a dish. In truth, handmade macaroni and cheese is created using a béchamel sauce that has been flavored with cheese.

You begin with preparing the béchamel, after which you remove it from the heat and add the cheese to it. I also like to season mine with a little Dijon mustard and cayenne pepper. In order to balance off all of the luscious creaminess, a minor quantity of spice has been added.

Using The Cheese Sauce

However, while macaroni and cheese is the obvious choice, this cheese sauce is also delicious as a dip or drizzle over veggies, particularly broccoli. Alternatively, how about pouring it over a baked potato and topping it with bacon crumbles? Even plain bread or crackers will taste delicious when dipped in it. Take a chance! Would love to learn about all of the many ways you find to enjoy this. Print

DESCRIPTION

Recipe for a tasty and simple cheese sauce that is great for homemade macaroni and cheese or to pour over veggies is shown in this video.

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 2 cups shredded sharp cheddar cheese
  • 1/2 teaspoon salt
  • 1 teaspoon Dijon mustard (optional)
  • A dash of cayenne pepper (optional)
  1. Melt the butter in a medium saucepan over medium-low heat until it is smooth. To make a paste, mix in the flour until it is well combined. Cook for 2 minutes, whisking constantly, until the sauce is thick. Whisk in 1/4 cup of the milk until the mixture is smooth. Continue until you’ve used up all of the milk in the container. Stir in the remaining milk until everything is well-combined. Increase the heat to medium-high and bring the mixture to a boil, whisking continually
  2. . Allow it boil for one minute and then turn off the heat. Stir in the cheese, salt, Dijon mustard, and cayenne pepper, if using. Stir until the cheese is completely melted
This post originally appeared in March 2017 and was revised and republished in July 2021.
  • The following are the 5star values: 8, 4star values: 1, 3star values: 0, 2star values: 0, 1star values: 3.

This mild, kid-friendly sauce is creamy and velvety in texture, with a faint sharpness from sharp cheddar to complement the vegetables. Serve it with steamed or sautéed vegetables, baked potatoes, nachos, open-faced roast beef sandwiches, and hot cooked macaroni or penne pasta, among other dishes. It is critical to use sharp cheddar cheese in this recipe because you want the zesty taste that mild cheese lacks. And here’s an added bonus: this lightened-up cheese sauce has only a quarter of the fat found in traditional or processed cheese sauces.

Directions

Tips: Remove the pan from the heat and whisk in the cheese to prevent the sauce from curdling too much. Even though the flour aids in stabilizing the dairy combination, if the mixture is heated after the cheese has been added, the sauce will separate or curdle.

Nutrition Facts

Per serving: 37 calories; fat 1.9 grams; saturated fat 1.2 grams; mono fat 0.5 grams; poly fat 0.1 grams; protein 2.3 grams; carbs 2.6 grams; fiber 0.1 grams; cholesterol 6 milligrams; iron 0.1 milligrams; sodium 115 milligrams; calcium 71 milligrams

Easy Homemade Cheese Sauce

This delicious creamy homemade cheese sauce is one of the quickest and most straightforward sauces to prepare. You may use it to drizzle over baked potatoes, nachos, or french fries, as well as to dip broccoli and other vegetables in. Due to the fact that it is so handy and adaptable, you will be delighted to have this little recipe in your back pocket. Do you need something quick to eat? Microwave some broccoli for a few minutes, then top with a creamy cheese sauce. Nachos for supper, perhaps?

Having a bad day because of your baked potato?

If you have a few minutes to spare and some cheddar cheese on hand, you could certainly whip up this sauce right now.

Ingredients

  • Butter: A roux (a mixture of butter and flour) forms the foundation of this cheese sauce. When making this dish, you can use salted or unsalted butter. All-purpose flour is a type of flour that may be used for a variety of purposes. Using equal portions (by volume) of flour and butter in the cheese sauce helps to thicken the sauce. Using whichever percentage milk you like in this recipe is OK, however the higher fat content of the milk will result in a sauce that is smoother and creamier in texture. Full-fat cheddar cheese should be used, and it is best to start with a block of cheese that you shred yourself. When using pre-shredded cheese that has been bagged, be aware that the anti-caking chemicals may cause your sauce to become lumpy. It is preferable to use sharp cheddar, although mild, medium, and extra sharp will all suffice.

How to Make Cheese Sauce

  1. It all starts with the preparation of a roux, which is formed by melting the butter in a small saucepan and whisking in the flour until you have a faintly golden mixture. Cooking the flour with the butter first removes the raw flour flavor from the mixture
  2. Then gently pour in the milk, whisking constantly to remove any lumps that develop, and stir until you have a wonderful bubbling, creamy sauce
  3. Once the sauce has thickened, remove it from the heat and slowly toss in the cheese, a handful at a time, until it is well incorporated. Season with salt, pepper, and optional cayenne pepper to taste, and you’re done. Perfect cheese sauce, ready to flavor whatever it is that you are going to serve it with

Sauce Variations

In spite of the fact that I adore a nice cheddar cheese sauce, this recipe is completely adaptable. The following are some suggestions:

  • Change things up with the cheese: This dish may be made with any nice melting cheese that melts well. If you like cheese, try some monterey jack, gouda, gruyere, or asiago. Make it spicier by adding: If you want to make it even more spicy, use pepper jack cheese and/or more cayenne pepper to taste for the topping.

FAQ

The solution to this question is: you can do whatever you want! If you can imagine spreading cheese sauce on top of it, you can achieve your goal. But, to get you started, here are some suggestions from me:

  • Produce, particularly vegetables, such as broccoli and cauliflower, as well as Brussels sprouts Homemade pretzels, baked potatoes with homemade chili, and FRENCH FRIEDS are all on the menu.

To learn how to create this cheese sauce for fries, go to myCheese Fries page, which includes directions for creating handmade fries to accompany the cheese sauce.

How do you make a smooth cheese sauce?

Follow these golden tips to ensure that your cheese sauce is as smooth as possible:

  • Use full-fat cheese that you grate yourself, rather than bagged cheese, because packaged cheese has chemicals that might make it difficult to melt smoothly. Allow the shredded cheese to come to room temperature for a short period of time so that you are not mixing cold cheese into boiling liquid. Remove the sauce from the heat and whisk in the cheese until melted. Cheese that has been overheated can clump.

Why does my sauce taste floury?

If your sauce has a flour flavor to it, it is most likely because the roux was not cooked long enough before being added to the milk.

Cook the butter and flour mixture until it begins to turn golden brown the next time you make it. This removes the raw flour flavour from the dish.

Can I store this?

Even though sauce may be stored in the refrigerator and warmed gently on the stovetop or in the microwave, the sauce is best consumed immediately after preparation. After being refrigerated and reheated, it will not be as smooth and creamy as it originally was.

More Cheesy Recipes

  • Recipes include: Homemade Nacho Cheese Sauce, Cheesy Sausage Potato Soup, Mac and Cheese for One, The Best Baked Ziti, and more.

A Note on Serving Size

As described, this recipe yields approximately 1 cup of cheese sauce, which feeds 2 people generously. When you hover over the number of servings (or click if you’re on a mobile device) on the recipe card below, you may adjust the yield by sliding the slider. When doubling or tripling the recipe, add a few of minutes to the cooking time.

  • One-tablespoon (14g) butter, one-tablespoon (8g) all-purpose flour, three-quarters cup milk (any %), and three-quarters cup (3oz) shredded Cheddar cheese To taste, add a little of cayenne pepper. Season with salt and pepper to taste
  • Melt the butter in a small saucepan over medium heat. Continue whisking while cooking for 1 minute, or until the flour is gently brown in color (approximately 1 minute). Slowly pour in the milk, stirring constantly to remove any lumps that may appear. Continue to whisk the mixture for another 3 to 4 minutes, or until it becomes thick and frothy. Using a wooden spoon, slowly whisk in the cheese, one handful at a time, until the cheese is completely incorporated and the sauce is smooth and creamy. Season with cayenne pepper, salt, and pepper to taste. Serve quickly and have pleasure in it

It was determined that 2 percent milk provided approximately accurate nutritional information. This post may include affiliate links, which means that if you make a purchase after clicking on one of them, I will get a small compensation. You will incur no additional expenses as a result of this arrangement. This post was first published on 1/24/18 and has been updated. It was last updated on 10/4/20 to include new facts and suggestions.

See also:  How Much Sodium In Pasta

Best Mac and Cheese Sauce (thick & creamy) – The Cheese Knees

Make this sauce for your mac and cheese, whether you’re cooking it on the stove or baking it in a pan. It will not disappoint. This mac and cheese sauce is made with only a few basic ingredients, including a mac and cheese roux, cheddar cheese, salt, and pepper. The result is a creamy and delectable sauce. It goes without saying that if you’re visiting this site, you’re a cheese connoisseur. Remember, we are known as The Cheese Knees, after all. It is the right of every cheese website to have a trademark mac and cheese sauce that is simple to create, creamy, and delicious on any noodle!

Why THIS Mac and Cheese Sauce?

Why did you pick this cheese sauce for mac and cheese out of all the recipes available on the internet?

  • The recipe calls for only 7 basic ingredients and can be prepared in less than 15 minutes. It is flexible, creamy, and oh-so CHEESY.

Homemade Mac and Cheese Sauce with 7 Ingredients

As previously said, only seven basic ingredients are required to create the creamiest, cheesiest mac and cheese sauce this side of the Mississippi. Take a look at it:

  1. Ingredients: butter, all-purpose flour, 2 percent milk, shredded cheddar cheese, salt, garlic powder or granulated garlic, buffalo hot sauce (we used Franks buffalo hot sauce)

Although the spicy sauce is technically optional, I guarantee you that it makes this cheese sauce SO GOOD. In fact, a small amount of vinegar helps to bring out the taste of the cheese sauce.

Cheese Recs

Do you consider yourself a cheese connoisseur? Make a change and add your favorite cheese to spice things up. Here are a few suggestions: First, I wanted to talk about the necessity of a roux and why you shouldn’t avoid making one for this sauce before we get started on the actual recipe.

What is a mac and cheese roux and why do I need it?

A roux is simply a method of thickening a sauce or a liquid in the kitchen. To manufacture this thickening agent, you’ll need a fat (such as butter or olive oil) and a flour, and then you’ll need to heat it to activate it. Why you should not miss the roux in this mac and cheese sauce recipe is that the roux is responsible for the sauce’s rich and delicious texture.

How to Make a Roux

Is this your first time creating a roux? It’s not an issue! Take a look at this really easy tutorial:

  1. Preparation begins by preheating a big pot or dutch oven over medium/high heat until hot. Then, add the butter and allow it to completely melt
  2. Immediately after the butter has melted, add the all-purpose flour and whisk (consistently!) until the butter and flour have combined to create a crumble or paste. Pour the milk into the saucepan gently, whisking continually, until the milk is completely incorporated. Stirring constantly over medium/high heat for approximately 4-6 minutes, or until the roux thickens
  3. Whenever the roux has thickened, remove the pan from the heat and add the shredded cheese, stirring constantly.

Congratulations, you’ve completed your roux! Using this method, you may achieve the thick and creamy texture you like in your mac. Like we indicated above, you need a fat in order to prepare a roux. We recommend using butter or olive oil. We’ve used olive oil for butter on a number of occasions, and it always works perfectly!

Looking to make your homemade mac and cheese sauce a little bit healthier? Try using all-purpose flour instead of white whole wheat flour. Instead of white whole wheat flour, try using white whole wheat pastry flour.

How to Make Mac and Cheese Sauce

The first step is to make a roux; however, since you already know what a roux is and how to make it (see above), we’ll jump forward to the second step. Step 2: Whisk in the Milk– gently pour the milk into the roux while whisking continually to prevent it from burning. Continue whisking for an additional 4-6 minutes, or until the mixture begins to thicken somewhat. Don’t hurry through this procedure. We GUARANTEE that things will become more complicated! 3. Remove from heat – once the mixture has thickened, remove it from the heat.

Taste your cheese sauce and adjust the seasoning with extra hot sauce if necessary.

Make a sauce and toss it with the macaroni noodles before serving them up immediately.

How many does this serve?

It makes enough mac and cheese sauce for 1 pound of macaroni noodles, which is really simple to make. That should be enough to feed about 6-8 people. Unless, of course, you’re very hungry

Mac and Cheese Sauce Versatility

Want to experiment with this sauce but don’t know where to start? The following are some creative ideas for repurposing this sauce for anything other than mac and cheese!

  • 4 tablespoons butter
  • 1/3 cup all-purpose flour
  • 3 cups 2 percent milk
  • 3 cups shredded cheddar cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon granulated garlic (or garlic powder)
  • 1–2 tablespoons buffalo hot sauce (we used Franks)
  1. To begin, heat a large saucepan or dutch oven over medium/high heat, stirring constantly, until a roux is formed. Toss in the butter. Immediately after the butter has melted, mix in the flour until the butter and flour have formed a crumble or paste. Slowly pour in the milk, whisking continually, into the saucepan. Stirring constantly over medium/high heat for approximately 4-6 minutes, or until the roux thickens
  2. Remove the roux from the heat and stir in the shredded cheddar cheese until well combined. Whisk until the cheese is completely melted. Garlic granules, spicy sauce, salt, and pepper should all be added to the cheese sauce before serving. Make a thorough mix. Finally, combine your mac and cheese sauce mixture with 1 pound of elbow macaroni and serve.
  • The nutritional information for this mac and cheese sauce is for 1 pound of macaroni noodles
  • The nutritional information does not include the noodles.

1/8 cup (serving size) 240 calories, 5 grams of sugar, 18 grams of fat, and 9 grams of carbohydrates Fiber: 0; protein: 11; calories: Category:Sauce Method:Stovetop Cuisine:American Macaroni and cheese sauce (keywords)

Basic Cheese Sauce for Mac ‘n Cheese

Honestly, there aren’t many things that this cheesy combination wouldn’t work on, but it’s really delicious when combined with al dente pasta and baked with breadcrumbs on top.

Ingredients

  • 1 cup low-sodium chicken or vegetable stock
  • 2 teaspoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 cup 2 percent or whole milk
  • 1 cup all-purpose flour mustard (one tablespoon of Dijon)
  • 212 cups shredded extra-sharp yellow cheddar cheese

Yield

Makes 4 cups (serves 4)

Preparation

Melt the butter in a large saucepan over medium-high heat until it is smooth. Immediately after the butter has melted, stir in the flour and fry until the mixture begins to smell nutty and aromatic, around 45-60 seconds. In a separate bowl, combine milk and stock, stirring quickly until the flour and butter are completely dissolved. Bring the sauce to a boil and let it to thicken for approximately 3-4 minutes. Remove the sauce from the heat and stir in the mustard and cheddar cheese until well combined.

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This Week on the Show

We independently choose these items, and if you make a purchase after clicking on one of our links, we may receive a commission. My mother’s macaroni and cheese recipe is the one I remember from my childhood – creamy sauce, chewy noodles, and plenty of cheese. When we were kids, it always felt like a special treat, though I suppose my mother preferred it since it was a simple stovetop meal that required just five ingredients and practically no thought to put together at the end of a hard day.

Here’s the greatest, most classic recipe I know, along with step-by-step photos to take you through the process.

She always maintained that she didn’t understand what all the commotion was about, and I had to agree with her.

I’ve discovered that whisking a little flour into part of the milk before adding it to the pan works just as well as putting it directly to the pan.

Can I Use Evaporated Milk Instead of Regular Milk?

Cheddar, Monterey Jack, and Colby cheeses are all excellent choices for this recipe’s cheese. Sharp cheddar, in particular, is a fan favorite for its distinctive taste. As children, my brother and I were adamant about not having any “stuff” in our mac and cheese. These days, I like something with a bit more substance. Hamand peas are a popular addition to this dish. The addition of chili powder and cumin to onions, red peppers, and sausage gives the dish a southwestern flair. Slow-cooked mushrooms and caramelized onions provide an extra layer of decadence to a cup of soup.

For a little looser cheese sauce, you can add up to another 1/4 cup of milk if you want it that way.

Made with only 5 ingredients, this no-roux approach for stovetop macaroni and cheese is quicker (and tastier!) than traditional methods.

Ingredients

  • 1 pound dry short pasta (macaroni, for example)
  • 1 1/2 cups whole or 2 percent milk, divided
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt Cheddar, Monterey Jack, or Colby jack cheese (about 2 to 3 cups shredded) 1-tablespoon kosher salt
  • 1/4-tablespoon powdered mustard
  • Optional additions (which should be cooked before adding): ham, cooked bacon, onions, peas, mushrooms, peppers, broccoli, and cauliflower are some of the ingredients.

Instructions

  1. Prepare the pasta. In a large saucepan, bring 4 quarts of salted water to a boil over high heat until the water is boiling. After that, prepare the pasta according to the package guidelines until it is al dente, about 8 minutes. Drain the water and set it aside
  2. Heat the milk. 1 cup of the milk should be heated in a medium saucepan over medium heat. In the meantime, combine the remaining 1/2 cup of milk and the flour in a small mixing dish and whisk until there are no lumps. Set aside. Whistle in the milk-and-flour combination when you just start to see whisps of steam coming from the hot liquid. For 3 to 4 minutes, whisk slowly until the milk has thickened somewhat and has the consistency of heavy cream. Make the cheese sauce according per package directions. Reduce the heat to a low setting and begin incorporating handfuls of cheese into the hot milk. Combine the salt and mustard in a separate bowl. Cook, stirring constantly, until all of the cheese has melted and the sauce is smooth. Season with salt and pepper to taste and adjust seasonings as needed. Remove the sauce from the heat and combine it with the pasta and cheese sauce in a large mixing bowl. In a large serving bowl, combine the pasta with half of the cheese sauce. Serve immediately. Toss the pasta to cover it evenly with the sauce. Stir in the remaining sauce as well as any other ingredients until everything is well-combined. If you want a looser sauce, you can add up to an additional 1/4 cup milk if needed. Serve the macaroni and cheese while it’s still warm, if possible.

Recipe Notes

For a golden crust on the macaroni and cheese, bake it for about 15 minutes at 350°F or until the macaroni and cheese is heated through. Fill a casserole dish halfway with the mac and cheese mixture, cover with a lid or aluminum foil, and bake at 350°F for 30 minutes. Cover and bake for 15 to 20 minutes more, or until the top is brown and the interior is bubbling. Remove the cover and sprinkle with breadcrumbs and a few pats of butter if preferred. Storage:Leftovers may be stored in an airtight container for up to 1 week and reheated in the microwave.

Emma Christensen is a young woman from Denmark.

Contributor Former editor for The Kitchn, Emma is a graduate of the Cambridge School for Culinary Arts and has worked in the food industry for several years. She is the author of True Brews and Brew Better Beer, among other books. For more information on her food, see her website.

Four Cheese Garlic White Cream Pasta Sauce

This Homemade Creamy Four Cheese Garlic Spaghetti Sauce is the most delectable and straightforward white cheese Italian spaghetti sauce recipe you’ll ever come across! To make it, start by sautéing chopped garlic in olive oil and butter until fragrant, then add chicken stock, heavy cream (and the cooked pasta!) and the four cheese mix, stirring constantly until the cheese melts and the sauce has a smooth consistency. Simple ingredients, as well as a straightforward cooking procedure! A Four-Cheese Blend (Mozzarella, White Cheddar, Provolone, and Asiago cheeses) is used in this recipe to produce a simple white cream pasta sauce, which is made using a white cream base.

With this white cheese sauce recipe, you may experiment with different flavors the next time you make spaghetti.

What makes this recipe work?

  • It’s simple to put together. The list of components is short. Ingredients that are simple and may be found in any pantry
  • Combine four types of white cheese, such as Parmesan, Mozzarella, Provolone, Asiago, white cheddar, and Romano to create a four-cheese mix. The four cheese mix may be purchased pre-made or you can make your own by blending any of the four cheeses listed above in equal proportions. Any type and shape of pasta will work well with this delicious and flexible spaghetti sauce. It can be served with spaghetti, fettuccine, penne, rigatoni, or any other form of pasta
  • And While this recipe produces delectable pasta as a main meal, it also makes a fantastic side dish for any type of meat you want to cook. Grilled chicken, pig, shellfish, or steak should be served with this white cheese spaghetti sauce as a side dish.

Related Creamy Pasta Recipes

Below you will find three other recipes that are similar in style to this four cheese spaghetti. These vegetarian, creamy pasta dishes, which may be served as main meals or as side dishes alongside grilled meats, are all included in this collection.

  • Mushroom Spinach Pasta with Caramelized Onions
  • Penne Pasta in Creamy Vodka Tomato Sauce with Mushrooms
  • Creamy Asiago Cheese Garlic Tortellini
  • Mushroom Spinach Pasta with Caramelized Onions

Four Cheese Garlic White Cream Pasta Sauce

Ingredients that are simple to prepare, with simple cooking instructions. Mozzarella, White Cheddar, Provolone, and Asiago cheese blends are used in this Creamy Garlic Spaghetti Sauce to create a creamy, garlicky sauce for spaghetti. This creamy white cheese pasta can be served as a main meal, as a side dish, or as a side dish with grilled meats and vegetables. This dish is extremely adaptable and simple to prepare! Preparation time: 15 minutes Cooking Time: 20 minutes Time allotted: 35 minutes Introduction to the CoursePrinciples of the CoursePreliminary Course Cuisines include American and Italian.

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 5 chopped garlic cloves
  • 8 ounces spaghetti
  • 1 cup boiled pasta water
  • 1 chicken bouillon cube
  • 1 cup heavy cream
  • 1 12 cups milk
  • 1 12 cups sugar Italian White Cheese Blend with Four Cheeses Mozzarella, White Cheddar, Provolone, Asiago
  • 14 cup finely chopped parsley (or green onions can be used)
  • A big pan with olive oil and butter on medium heat is used to cook the minced garlic, which should be cooked for around 1 minute on medium heat without burning. Cook the pasta in a separate pan and then drain it. Make a little amount of the pasta water and set it aside. 1 cube of chicken broth bullion should be dissolved in 1 cup of boiling pasta water. To the skillet with the sautéed garlic, add the pasta water (with the dissolved chicken broth bullion cube in it), heavy cream, and cooked spaghetti. Stir to combine. Bring the water to a boil while stirring. Immediately after bringing the liquids to a boil, add the cheese and continue to whisk everything together (the spaghetti and the cream) while the liquids are still boiling until the cheese melts and coats the pasta, about 1 minute. Reduce the heat to a low simmer and continue to cook, continually stirring, for another minute or two, until the sauce has thickened. To serve, sprinkle finely chopped parsley or green onions on top of each individual serving.
See also:  How To Cook Pasta In Sauce

Follow Julia on Pinterest and Facebook for even more recipes and supper ideas to help you with your weekly food preparation! Information Regarding Dietary Supplements Pasta Sauce with Four Cheeses, Garlic, and White Cream Daily Value** Percentage of the Amount per Serving A 2000-calorie diet is used to calculate the Daily Values. It should be noted that the nutritional information on this website is simply an estimate and is offered solely for the purpose of convenience and as a courtesy. It is not guaranteed that the nutritional information for any recipe on this site is accurate at all times.

Spaghetti pasta sauce, white cheese sauce are some of the keywords to remember.

I appreciate you taking the time to provide comments!

Reader Interactions

Cooking time for this Easy Homemade Mac and Cheese Recipe is 15 minutes on the stovetop (no baking necessary) and requires only 8 ingredients. Get rid of the boxed mac & cheese in favor of this deliciously creamy, silky, and cheese-filled homemade version! My family consists of six children and a spouse who has the palate of a 12-year-old boy, which means we consume a lot of mac and cheese in my household. There was a lot of macaroni and cheese. As a result, I came up with this simple homemade mac and cheese recipe so that we could eat less of the boxed variety.

Is it necessary to say that they adore macaroni and cheese?!

This 15-minute homemade mac & cheese dish is created with only 8 ingredients and takes only 15 minutes to prepare. Even though this recipe does not contain preservatives or artificial additives, it takes the exact same length of time as the boxed varieties.

How do you make Mac and Cheese?

This homemade mac and cheese dish is extremely simple to prepare and can be completed in just 15 minutes flat. Always remember to watch the video and follow along with us as we lead you through the procedure step-by-step.

GatherMeasure the ingredients

Once you start cooking, this simple mac and cheese dish moves at breakneck speed, so make sure you have all of your ingredients measured and ready to go before you begin. As you can see, there are only eight components in this recipe, all of which are basic household items that most of us have on hand at all times! Later in this piece, we’ll go over the components and consider some alternative substitutes (right above the recipe card).

Homemade Mac and Cheese: IngredientsSubstitutions

Notes on the items used in this mac and cheese recipe, as well as suggestions for alternatives, are included below.

  • Macaroni. I have made this mac and cheese recipe with just about every noodle variety known to man, and it has always turned out fantastic! I do prefer using a different form (bowties, rotini, etc.) instead of spaghetti noodles, but if that’s all you have, they’ll do just fine! In addition to regular pasta, gluten-free pasta, whole wheat pasta, chickpea pasta, and so on can be used
  • Butter. When it comes to this dish, there truly isn’t a substitute for butter. You may, however, achieve excellent results with either salted or unsalted butter. All-Purpose Flour is a type of flour that may be used for anything. In place of the flour, there are a few options that work well, including maize starch, tapioca starch/flour, and all-purpose gluten-free flour. Whole wheat flour is not recommended since it imparts a wheat flavor to this mac and cheese dish
  • Milk is also not recommended. This dish can be made with any type of liquid dairy product. Just keep in mind that the higher the fat percentage of your homemade mac and cheese, the creamier it will be (so I do not recommend using fat-free milk). 2 percent milk, whole milk, half-and-half, and cream are all acceptable substitutes. Whole milk and sour cream are two of my favorites. I’ve experimented with substituting Greek yogurt for sour cream with wonderful results. I’d preserve it because I’ve made it with both sour cream and Greek yogurt, and my family has never been able to tell the difference! Using a low-fat version of any of these components is possible, but you will lose the creaminess that comes from the cheese in your final dish if you do. WARNING: The quality of the cheese you use in this homemade mac and cheese recipe is extremely important. It is not acceptable to include something in mac and cheese that you would not eat on its own! For the finest flavor, I recommend using a high-quality medium to sharp cheddar cheese, such as SaltPepper. Toss in the following ingredients to taste: garlic powder. This ingredient is completely optional, but I believe it gives just a hint of flavor to this mac and cheese dish, elevating it to a new level without making it unappealing to children. Make the quantity you use according to your family’s preferences.

Cook the Macaroni

Preparing the macaroni is as simple as following the package directions. Make sure to add a large amount of salt to the boiling water before you start cooking. However, while it may seem like a little detail, it makes a tremendous impact in the overall flavor of this mac and cheese (or any pasta meal for that matter)! When the macaroni is finished cooking, drain it but do not rinse it.

Make the Cheese Sauce

Preparing the cheese sauce while the macaroni (or other noodles of choice) is cooking is a good idea. It’s quite simple, but there are a few important points to keep in mind to assure your success!

Make a Roux

The roux is the foundation of our homemade mac and cheese sauce. What exactly is a roux? In order to make thick sauces, a mixture of fat (typically butter) and flour must be utilized. Begin by melting the butter (do not let it to brown) and then adding the dry ingredients one at a time (flour, salt and garlic powder). Make use of a whisk to thoroughly blend the components until they are homogeneous (uniform throughout). Allow it to cook for around 60 seconds (you will see it bubbling) before going on!

Add wet ingredients.

After the roux has been cooking for 60 seconds, stir in the milk until the mixture is completely smooth. Whisk in the sour cream or Greek yogurt until well combined. At this stage, the mixture will be somewhat runny in consistency. Cook, whisking constantly, over medium heat until the sauce begins to thicken, about 10-15 seconds per batch. DO NOT allow this mixture to come to a boil! Alternatively, you may wind up with a mac and cheese sauce that is too thick to eat. Reduce the heat to low after the sauce has thickened enough to stick to a spatula and become thicker.

Add the cheesewhisk until smooth

Whisk in the cheese until the sauce is smooth and all of the cheese has melted, about 2 minutes. This will take around 1-2 minutes on low heat. It is critical at this stage to taste the cheese sauce and adjust the salt and garlic according to your preferences!

Combine the Cheese SauceCooked Macaroni

Once the cheese sauce is silky smooth, remove it from the heat and toss in the cooked pasta until everything is well combined. Keep in mind that the sauce will thicken as it cools, so plan accordingly!

Serve!

You may eat this homemade mac and cheese dish all by itself for a quick lunch or dinner option.

It’s always served with roasted broccoli, in my opinion. My children enjoy it with hot dogs that have been cut up. I like having a modest bit of a huge salad with my meal! You can also serve this homemade mac and cheese as a simple side dish at a barbecue or potluck event!

What can I add to MacCheese?

For those seeking for a wonderful way to make this simple mac and cheese recipe even more unique, here are some recommendations for tasty add-ins to try:

  • Cookedcrumbled bacon
  • Hot dogs (a kid favorite, as previously indicated)
  • Vegetables (broccoli, peas, carrots, and so on) (see myvegetable mac and cheese recipe for more information)
  • Garlic cloves minced and chopped onions (cook them in the butter before adding the flour while preparing the roux
  • If you’d like to include this, you’ll need an additional tablespoon of butter). Hot sauce, ketchup, or barbecue sauce are all acceptable options.

FAQs about Homemade Mac and Cheese

The following are some of the most often asked questions about this mac and cheese dish, which is one of my most popular. What is the best way to keep macaroni and cheese? Refrigerate any leftovers from this homemade mac and cheese dish in an airtight container for up to 3 days. In order to maintain its creamy texture after it has cooled, you may need to add an additional 1-2 tablespoons of milk when reheating the sauce. Is it possible to freeze homemade macaroni and cheese? Yes, you can freeze this homemade mac and cheese, but I don’t suggest it since it will become soggy.

  • If you’re seeking for a mac and cheese recipe that’s freezer-friendly, go no further than mybaked mac & cheese!
  • If you’d prefer to serve this mac and cheese recipe as a side dish rather of the main course, here are some recommendations for other foods that might go well with it.
  • chicken fried in oil (classic) This balsamic pot roast (which happens to be one of our favorite main dishes!) Serve it with this avocado chicken salad for a delicious meal!
  • Is it possible to make this macaroni and cheese gluten-free?
  • Changing this mac & cheese dish to be gluten-free is ridiculously simple!
  • Your wonderful creamy gluten-free macaroni and cheese is ready!

More delicious recipes

  • Try this spaghetti squash mac and cheese recipe for a low-carb alternative. This baked mac and cheese may be made gluten-free by omitting the flour. Make this Vegetable Mac and Cheese to add some nutrients to your meal.

If you make something with JoyFoodSunshine ingredients, I would love to see what you come up with. Follow me on Instagram, Pinterest, Facebook, Twitter, and YouTube to see what I’m up to. Include the hashtag #joyfoodsunshine and the handle @joyfoodsunshine in your images. Please remember to rate this dish and to leave a comment in the section below.

Easy Homemade Mac and Cheese Recipe

Cooking time for this Easy Homemade Mac and Cheese Recipe is 15 minutes on the stovetop (no baking necessary) and requires only 6 ingredients. Get rid of the boxed mac & cheese in favor of this deliciously creamy, silky, and cheese-filled homemade version! Preparation time: 5 minutes Cooking Time: 10 minutes 15 minutes is the whole time. Dinner, Main Course, and Side Dish are all terms used to describe courses. CuisineAmericanServings8Servings Calories271.1kcal

  • Cook elbow macaroni according to the directions on the package. Make careful to add 14 teaspoons of salt to the boiling water before adding the noodles. Drain the water and set it aside

Make the cheese sauce:

  • In a small mixing bowl, whisk together the flour, sea salt, and garlic powder. Remove from consideration
  • Melt the butter in a medium saucepan over medium heat until it is completely melted. Add the flour mixture and whisk until everything is well-combined. Cook for 1 minute, or until the mixture is a light brown color. 1 cup milk should be added and whisked until the mixture is smooth. Toss in the sour cream (or Greek yogurt) and whisk until completely smooth. Cook over medium-high heat, stirring constantly, until the mixture has thickened (about 3-5 minutes). Do not allow it to come to a boil. Reduce heat to low and stir in the cheese after the mixture has thickened (it should adhere to the back of the spatula). whisking constantly until the cheese is completely melted and the mixture is silky Taste and season with additional salt or pepper if required. Cooked pasta should be added to the pot with the cheese sauce and stirred until the sauce is uniformly spread. Allow the macaroni and cheese to cool for 3-5 minutes, or until the cheese sauce has thickened a little and adheres to the pasta. Serve when still heated.

Storagereheating

  • Refrigerate in an airtight container to preserve freshness. Reheat on the stovetop or in the microwave until well heated. It’s possible that you’ll need to add another 1-2 tablespoons of milk to make the mac and cheese creamy again after storing it.

Ingredient Substitutions:

Listed below are some additional comments on the items used in this simple mac and cheese recipe, as well as suggestions for substitutes.

  • Macaroni. I have made this mac and cheese recipe with just about every noodle variety known to man, and it has always turned out fantastic! You may also use gluten-free pasta, whole wheat pasta, chickpea pasta, and so on
  • All-Purpose Flour is also a good option. There are a few flour substitutes that work well, including maize starch, tapioca starch/flour, and all-purpose gluten-free flour
  • And milk (optional). This dish can be made with any type of liquid dairy product. Just keep in mind that the higher the fat percentage of your homemade mac and cheese, the creamier it will be. 2 percent milk, whole milk, half-and-half, and cream are all acceptable substitutes. Cream of Tartar (Sour Cream). I have successfully substituted Greek yogurt for sour cream with wonderful results
  • Cheese. For the finest flavor, I recommend using a high-quality medium to sharp cheddar cheese, as well as garlic powder. This ingredient is completely optional, but I believe it gives just a hint of flavor to this mac and cheese dish, elevating it to a new level without making it unappealing to children. Make the quantity you use according to your family’s preferences.

Serving:0.5cup Calories:271.1kcal Carbohydrates:25.3g Protein:12.3g Fat:13.8g 8.5 g of saturated fat Polyunsaturated Fatty Acids: 0.4 grams 3.5 g of monounsaturated fat Cholesterol:41.7mg Sodium:351mg Potassium:102.8mg Fiber:1.1g Sugar:2.6g 460 International Units of Vitamin A Vitamin C: 0.1 milligrams Calcium:252mg Iron:0.3mg This post contains affiliate links, which means that if you purchase a product after clicking on one of the links in this page, I will earn a percentage of the transaction as compensation.

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