How To Make 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.
  • & 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.
  • As for the pasta, we just use whatever form we have on hand.
  • Continue readingAdvertisement I followed the recipe to the letter, and the result was absolutely creamy and delectably yummy!
  • For those who find this dish lacking in flavor, be sure to season it with more salt, spice, or bread crumbs before serving.
  • In fact, as Christina mentioned, it is a good dish that is easy to personalize!
  • 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.

  1. 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.
  2. It is possible to correct this by gently cooking it for an additional time or by beginning afresh.
  3. Those boxed macaroni are going to the trash!
  4. This is an excellent foundation maccheese recipe, and I may tweak it in the future by adding some spices or anything else to it.
  5. I was thrilled.
  6. It was a joy to discover this dish, which I found to be both simple to prepare and delicious in the end.
  7. Advertisement Continue reading This dish turned out fantastic after I tweaked it a little bit to accommodate the preferences of the kids.
  8. Beautifully done, indeed!
  9. Individual preferences can be accommodated through customization.
  1. 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.
  2. As for the pasta, we use whatever form is available.
  3. Advertisement Continue reading I followed the recipe to the letter, and the result was delightfully creamy and delicious.
  4. This dish lacks taste; be sure to season with more salt and pepper, or sprinkle with bread crumbs before serving.
  5. Christina mentioned that it is a good dish that can be easily modified.
  6. 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

I followed the recipe almost perfectly, and it was quite simple to make on the first time. All I did was add a sprinkle of paprika and a little of salt to taste. One thing to keep in mind is that the amount of milk you use will vary depending on where you reside, the altitude, and the humidity. Because I live in a dry, high-altitude environment, even though I half the recipe, I needed more than a 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.

  1. To create a smooth texture, add the butter carefully and allow it to melt completely before adding more, as instructed by the recipe.
  2. You may either gently cook it for a longer period of time or start afresh.
  3. I’m getting rid of my box macaroni!
  4. In the future, I may experiment with different spices or seasonings, but this is an excellent foundation maccheese recipe.
  5. So I figured I’d be able to whip up a fast batch of mac & cheese.
  6. It was just what I was looking for!
  7. 16 ounces of noodles, 1/3 cup butter, 1/3 cup flour, 1/2 teaspoon salt, 1/2 teaspoon pepper, 3 cups milk, and 3 1/2 cups cheese are all you need!

Read MoreI believe that this is a fantastic staple meal.

I seasoned it with onion powder, parmesan cheese, and a little of cayenne pepper.

& 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.

We also make do with whatever form pasta we have on hand.

More InformationAdvertisement I followed the recipe to the letter, and the result was absolutely creamy and delicious!

For those who find this dish lacking in flavor, be sure to season it with more salt and spice or sprinkle it with bread crumbs.

Although not a horrible dish, as Christina pointed out, it is quite easy to personalize!

I then cooked it for 15 minutes at 350 degrees in a prepared 9×9″ cake pan with a sprinkling of Italian bread crumbs on top.

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:

Melt butter: In a medium-sized sauce pan, heat the butter over medium-high heat until melted. Toss:Add the flour and butter to a mixing bowl, then gradually whisk in the milk. After that, throw in the cheese and mix thoroughly. Blend until the cheese has completely melted. Serve;

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:

  • 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 re-purpose. The cheese sauce must be stored in a tightly-sealed container until ready to use. When stored in the refrigerator, it will last up to 2 days. To reheat it, place it in the microwave for 30 seconds, mix it, and continue until it is well heated all over.
  • 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.

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. Now, this is when the action really begins to heat up. Really, really, really nice! The following are the steps for making cheese sauce:

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!

See also:  How To Reheat Pasta Without A Microwave

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!

  • Minutes Required for Preparation 10 minutes of cooking time 15 minutes total time Servings2cups A game changer in the kitchen, this incredibly quick cheese sauce recipe is far superior than any store-bought cheese sauce.

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.

It is extremely forbidden to copy and/or paste whole recipes into any social media platform.

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

Nutrition Facts(per serving)
126 Calories
10g Fat
5g Carbs
5g Protein

Display the Complete Nutrition Label Hide the entire nutrition label

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.

It’s great for pasta and creates a quick macaroni and cheese that everyone in the family will love. 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?

To prepare a fast macaroni and cheese dish, combine the sauce with 3 to 4 cups of cooked and drained macaroni and mix thoroughly. Add buttered breadcrumbs and more cheese, if preferred, to a baking dish and bake for 30 minutes. BAKE at 350 degrees F for 20 to 25 minutes, stirring occasionally, or until the sauce is bubbling and the breadcrumbs (if used) are browned. Bake 4 to 6 largerusset potatoes until cooked, then stuff with broccoli and cheese. Using a fork, delicately fluff the potatoes once they have been split open, but leave the shells intact.

Add hot cooked broccoli on top and spoon cheese sauce over the broccoli.

Using a slice of tomato and a few slices of turkey or chicken, top each piece of bread.

Broil for a few minutes until the cheese sauce is bubbling and the chicken is cooked through.

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.

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

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

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 72 milligrams

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

First, you’ll need to make a roux, which is simply produced by melting the butter and whisking in the flour until you get a light golden paste. First, by cooking the flour with the butter, you are removing any raw flour flavor from the mixture; then gently pour in the milk, whisking constantly to remove any lumps that may develop, and stir until you have a wonderful bubbling, creamy sauce. Once the sauce has thickened, remove it from the heat and slowly whisk in the cheese, a handful at a time, until it is evenly distributed.

See also:  How To Cook Angel Hair Pasta

Prepare a perfect cheese sauce that will enhance the taste of anything you intend to serve it with;

  • 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.

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

It was determined that 2 percent milk had an approximate nutritional value. This post may include affiliate links, which means that if you click on one of them and make a purchase, I will get a small profit from that transaction. You will incur no additional expenses as a result of this arrangement. A version of this piece appeared on the blog on January 24th, 2018. Additional facts and suggestions were added on October 4, 2020.

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.

To begin, heat a large pot or dutch oven over medium-high heat until hot. Once you’ve done that, add the butter and let it melt completely. 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; Continue to whisk frequently while adding milk to the saucepan at a moderate, steady pace. Stirring constantly over medium/high heat for about 4-6 minutes, or until the roux thickens, is recommended.

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.
  • To begin, heat a large saucepan or dutch oven over medium/high heat, stirring constantly, until a roux is formed (see note). Make a sloppy sloppy sloppy mess. Immediately after the butter has been melted, add the flour and whisk until the butter and flour have formed a crumble or paste. Whistling continually, gradually pour in the milk. Stirring constantly over medium/high heat for about 4-6 minutes, or until the roux thickens, is recommended. Removing the roux from the stove and stirring in the shredded cheddar cheese will thicken the sauce. Whisk until the cheese is completely melted
  • If necessary, add more milk. To the cheese sauce, mix in the minced garlic, spicy sauce, salt, and pepper. well-combined Finally, combine your mac and cheese sauce mixture with 1 pound of elbow macaroni and cheese and serve immediately.

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)

Creamy Baked Mac and Cheese

1/8 of a cup of soup 240 calories, 5 grams of sugar, 18 grams of fat, and 9 grams of carbohydrate 11 grams of protein 0 grams of fiber Category:Sauce Method:Stovetop Cuisine:American Macaroni and cheese sauce are some of the most common keywords used in cooking.

BAKED MAC AND CHEESE

Macaroni and cheese baked in the oven. It’s almost the worldwide comfort meal, and there are a plethora of variants available! Even though there are SOOOOO many mac and cheese recipes available, I nearly didn’t upload this one because most people already have their favorite way of preparing it. Of course, there is no “right” way or “wrong” way to make mac and cheese, so I’m here to share the method I use to make my favorite mac and cheese (the way my family loves it too).

HOW TO MAKE MAC AND CHEESE

Macaroni and cheese baked in the oven (or microwave). With so many different versions, it’s almost the universal comfort meal. Even though there are SOOOOO many mac and cheese recipes available, I nearly didn’t upload this one because most people already have their favorite way of creating the dish. It’s important to note that there is no one correct method for making macaroni and cheese, therefore I’m here to share the method I use for making my (the way my family loves it too).

  • Macaroni and cheese in the oven. It’s almost the worldwide comfort meal, and there are a plethora of different versions! Even though there are SO many mac and cheese recipes online, I nearly didn’t upload this one because most people already have their favorite way of preparing it. Of course, there is no “right” way or “wrong” way to cook mac and cheese, but I’m here to share the method I use to prepare my favorite dish (the way my family loves it too).

COOKING TIPS FOR BAKED MAC AND CHEESE

  • Mac and cheese in the oven. It’s almost the worldwide comfort meal, yet there are SO many different versions! In fact, I nearly didn’t share this recipe since there are SOOOOO many mac and cheese recipes out there, and most people already have a favorite method to make it. Of course, there is no “right” way or “wrong” way to cook mac and cheese, but I’m here to provide the method that I prefer to use (the way my family loves it too).

VARIATIONS OF MAC AND CHEESE

  • Bacon– if you adore bacon, feel free to toss some crispy, crumbled bacon on top of the mac and cheese, or even into the dish itself
  • Using the stovetop instead of the oven is an option if you choose not to bake your mac & cheese. Cook the pasta until al dente (see the package for exact cooking times), and you’ll only need around 3 – 3 1/2 cups of cheese for the entire dish. There is no need to pile the pasta and cheese
  • Simply incorporate all of the cheese with the sauce before mixing in the pasta. Different Toppings– I’m a big lover of the cheese layer on top since it becomes nice and crispy, but we also like combining 1 cup of panko with 2 Tbsp of melted butter and using it as a topping on top of the casserole. 1 cup of crumbled Ritz crackers combined with 2 tablespoons of butter also works extremely well
  • Different Oven Times– Although the recipe asks for a lower baking temperature and longer baking time, I find myself modifying these parameters based on my family’s preferences the majority of the time. My favorite way to make this mac and cheese is to bake it at 350 degrees for 30 minutes, then broil it for 2-3 minutes to achieve that wonderful creamy crust.

MAKING MAC AND CHEESE AHEAD OF TIME

  • Prepare according to package directions (but do not bake), transfer to a baking dish, and allow to cool fully. Wrap firmly with aluminum foil and place in the refrigerator 1-2 days ahead of time. Allow the dish to set on the counter for 30 minutes before baking. Bake for 25-35 minutes at the recommended temperature, or until hot and bubbling.

Completely chill the dish once it has been prepared as indicated (but before it has been baked). Preparation time: 1-2 days ahead, wrap securely in foil and chill. Allow the dish to lay out on the counter for 30 minutes before baking it. Baking time: 25-35 minutes at the specified temperature, or until hot and bubbling

See also:  How To Cook Bow Tie Pasta

STORING MAC AND CHEESE

Any leftovers should be kept refrigerated and carefully wrapped until ready to use. This method of storing mac and cheese will keep it fresh for 3-4 days. Heat the mixture in the microwave, partially wrapped with plastic wrap, after stirring in a little amount of milk or cream. As it reheats, give it a good stir every few minutes.

SPECIAL EQUIPMENT USED IN THIS RECIPE

  • Any leftovers should be kept refrigerated and carefully covered until ready to serve. 3-4 days is sufficient storage time for macaroni and cheese in this manner. Heat the mixture in the microwave, partially wrapped with plastic wrap, after stirring in a little amount of milk or cream (if desired). It will need to be stirred often when re-warming.

BE SURE TO SCROLL DOWN TO CHECK OUT OTHER READERS’ COMMENTS!

Several fresh photographs and more information have been added to this post as of September 2019. Is this something you created? Make sure to write a review and tag me @the chunky chef on Facebook and Instagram if you have any questions or comments! 8 to 10 servings per recipe (hover overto adjust) This baked macaroni and cheese dish is a family classic that is enjoyed by both children and adults alike.

  • 2 cups grated Gruyere cheese divided (measured after grating)
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 1 1/2 cups whole milk
  • 2 1/2 cups half and half
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 1 pound dried elbow pasta
  • Preheat the oven to 325 degrees Fahrenheit and oil a 3-quart baking dish with cooking spray (9×13″). Remove from consideration
  • Prepare a big saucepan of salted water by bringing it to a boil. When the water comes to a boil, add the dry pasta and cook for 1 minute less than the package directions for al dente results. Drain the pasta and sprinkle with a small amount of olive oil to prevent it from sticking
  • While the water is heating to a boil, grate the cheeses and toss them together to combine, then divide the mixture into three equal-sized heaps. In all, there are 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping. In a large saucepan, melt the butter over medium heat. Mix in the flour until everything is well-combined. The mixture will have the appearance of extremely wet sand. Cook for roughly 1 minute, whisking often, until the sauce is thick. Slowly add in about 2 cups of the milk/half-and-half, whisking continually, until the mixture is completely smooth. slowly pour in the remaining milk/half and half, whisking frequently, until the mixture is smooth and completely blended
  • Whisking constantly, continue to cook over medium heat until the sauce has thickened to a very thick consistency. A semi-thinned out condensed soup should be the closest comparison to the consistency of the mixture. Remove the pan from the heat and toss in the spices and 1 1/2 cups of the cheeses, stirring constantly to melt and blend the cheeses well. Another 1 1/2 cups of cheese should be added and whisked until totally melted and smooth
  • Dissolve cheese sauce in a large mixing basin, stirring constantly, until everything is entirely incorporated. Pour half of the pasta mixture into the baking dish that has been prepared. To finish, sprinkle over 1 1/2 cups of shredded cheeses before layering on the remainder of the pasta mixture. Sprinkle the top with the remaining 1 1/2 cups of cheese and bake for 15 minutes, or until the cheesy is bubbling and beginning to turn golden brown

Do you want to bookmark this recipe for later? To save this recipe to your personal recipe box, click on the heart icon in the lower right corner.

Mac and Cheese can be made ahead:

  • Prepare according to package directions (but do not bake), transfer to a baking dish, and allow to cool fully. Wrap firmly with aluminum foil and place in the refrigerator 1-2 days ahead of time. Allow the dish to set on the counter for 30 minutes before baking. Bake for 25-35 minutes at the recommended temperature, or until hot and bubbling.

FIVE CHEESE VARIATION:

Substitute the following quantities of cheese for the original:

  • 2 cups shredded cheddar cheese
  • 1 cup shredded Colby cheese
  • 1 cup shredded Muenster cheese
  • 1 1/2 cups shredded Gruyere cheese
  • 1 1/2 cups shredded Parmesan cheese half-cup shredded mozzarella cheese (optional)

FOR A CRUNCHIER TOPPING AND FIRMER CONSISTENCY:

  • Prepare the recipe according to the package directions, but bake at 350 or 375 degrees for 20-30 minutes. Broil for roughly 2-5 minutes at the conclusion of the baking process, or until golden brown and crispy

Hello, there! Hello, my name is Amanda. I’m a wife, a mother, a photography nerd, and a bacon enthusiast. Delicious meals, in my opinion, should be simple to put together. Now that you’ve here, please have a look around, peruse a few recipes, and then begin cooking! Read on to find out more

Reader Interactions

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. Servings4servings Per serving, there are 628 calories.

  • 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.

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

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

Makes 4 cups of servings.

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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.

If you’re looking for a quick evening supper, skip the roux. 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. Dried short pasta, such as macaroni, 1 pound 1-and-a-half cups whole or 2 percent milk, divided
  2. 2 teaspoons all-purpose flour Cheddar, Monterey Jack, or Colby Jack cheese (about 2 to 3 cups shredded) 1/4 teaspoon powdered mustard
  3. 1 teaspoon kosher salt Preparing the extras ahead of time (cook them first) is highly recommended. Cubed ham and cooked bacon are served with vegetables such as onions, peas, mushrooms, peppers, broccoli, and cauliflower.

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.

She is the author of True Brews and Brew Better Beer, among other books.

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