So everyone, ok maybe not everyone, but quite a few people have
posted about the impending Velveeta shortage, I thought it would be helpful to
set the collective minds at ease.
Wait for it…. YOU CAN MAKE YOUR OWN CHEESE SAUCE!
I know it seems like it would be impossible, but almost
every processed food product that you can buy started as a real recipe in
someone’s kitchen. Twinkies are sponge cakes with a cream filling, Kraft Macaroni
and Cheese was made in grandma’s kitchen without all the chemicals and fluorescent
colors (BTW kudos to Kraft for taking the artificial colors out of some of
their products).
Back to cheese… cheese sauce is fairly simple to make because
it is basically cheese gravy. Yep you read that right… cheese gravy (don’t
those words just seem to flow together?).
This concept applies to cheese sauce for nachos/fries,
vegetables, pasta, etc.
Image courtesy of
joephotostudio/FreeDigitalPhotos.net
Cheese Sauce
Use this cheese sauce on vegetables, pasta, or use in other
dishes.
Total Time: 10 minutes
Ingredients:
3 tablespoons
butter
3 tablespoons
flour
1/2 teaspoon salt
1/8 teaspoon
ground pepper
1 1/2 cups milk
1 cup grated sharp
Cheddar or smoky flavor Cheddar cheese
Options: Cumin (smoky flavor), smoked paprika (will color
the sauce, but brings a smoky heat),
jalapeno (diced or dried), your choice of
hot sauce
Preparation:
Melt butter; remove from heat. Stir in flour and seasonings.
Gradually add milk, stirring until well mixed. Cook over low heat, stirring
constantly, until thickened and smooth. Cook for 5 minutes longer; add cheese.
Stir until smooth and well blended. Serve with pasta or vegetables.
Makes 2 cups.
Go Broncos!!! Trace
1 comment:
One of the first recipes I ever learned in my Mom's kitchen was a white sauce. This recipe without the cheese is just that . Adding the is the base we use for baked macaroni and cheese. I add tich of dry mustard for a bit of extra zing. This is a terrific base recipe for any kithchen.
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