Special Equipment List: cutting board chef's knife cheese grater 3 1/2-quart chef's pan w/straight, deep sides (a deep, wide-bottomed skillet) whisk large spoonĬook's Note: I'm not going to be spending any more time preparing the broccoli or cauliflower than I am making today's cheese sauce either. My Basic Cheddar Cheese Sauce for Vegetables: Recipe yields 3 cups cheddar cheese sauce. My recipe is kid tested AND mother-in-law approved! Reheat gently in the microwave, stopping to stir on occasion - just like Cheez-Whiz! Note: Cover and store leftovers in the the refrigerator. Using a large spoon, stir until the cheese has melted and a glorious cheese sauce has formed, about 1 minute. Note: If at any time the mixture seems thicker than you like, just whisk in some additional milk until desired consistency is reached. Over medium-low heat, bring the mixture to a gentle simmer, whisking constantly, and continue to simmer for 1 1/2-2 1/2 minutes, or until nicely thickened and completely smooth. Add the cheddar cheese powder, dry mustard, salt and pepper. Slowly add the milk, in increments, about 1/2 cup at a time, whisking vigorously after each addition to work out almost all of the lumps. Whisk constantly until the flour has been incorporated into the butter and a thick, pasty mixture has formed. Reduce to a low heat and gradually add the reserved milk. ~ Steps 1 through 4: In a 3 1/2-quart chef's pan, melt the butter over low heat. To make the cheese sauce, melt the butter in a pan, stir in the flour to make a smooth paste. With it, it will be amazing.ġ tablespoon cheddar cheese powder (optional)Ģ cups milk (plus an additional 1/4-1/2 cup, only if necesary)Ĩ ounces grated sharp yellow cheddar cheese (about 2 cups), not Velveeta Without cheese powder, the cheese sauce will still be awesome. I immediately ordered some via a catalog source, and nowadays I just purchase it on. The container read: dried yellow cheddar cheese powder! Minus the spices, it is the main ingredient in the foil envelope contained in boxed macaroni and cheese mixes. An employee happened to be stirring a powdery orange substance into some melted butter. I discovered it while meandering around a street fair and stopped at a booth selling popcorn. If you consider cheddar cheese powder a secret ingredient, then, yes I do. Ensure that the milk is completely absorbed and the sauce is smooth and shiny before each addition of. Gradually stir in the milk, stirring constantly.
#How to make a cheese sauce for veggies mac#
Just stir 1 pound of cooked elbow macaroni into this cheese sauce to make your own better-than-store-bought Kraft mac & cheese, or, drizzle it over tortilla chips for game-day nachos.ĭo I add any secret ingredents to my sauce? Well, perhaps: Stir in the flour and cook for 12 minutes. You can find that recipe in Categories 3, 13, 19 or 20. I also make a variation of this sauce (using Monterey Jack w/japapeno cheese in place of the yellow cheddar) to make ~ My Stovetop Green Chile Chicken Mac & Cheese ~. They loved it on baked potatoes and French fries too. I don't have a clue where the recipe originated but I do know my version is a really good one because it got our three boys to eat their vegetables. I haven't made this in years, but, while here at the stovetop, I might as well take a few photographs and write a blog post about it. So, today, on this week's day of rest, I'm making cheese sauce. Last Sunday she asked me if I ever baked a coconut cake - enough said. Ann said, "Did you ever have broccoli or cauliflower with cheese sauce on top? It is really good." That, my friends, is my mother-in-law's way of telling me she is hungry for something. Even though I don't think perfectly-cooked vegetables need any livening up, my mother-in-law obviously does because she told me so yesterday. One of the places I always use butter is when creating a homemade cheese sauce.Cheddar cheese sauce is really easy to make, and, only takes about five minutes, so please refrain from purchasing the store-bought glop. But I also believe that variety is key and think it’s a great idea to use a variety of healthy fats while cooking and baking! So, I thought this month’s challenge would be a fun way to push myself to use olive oil (another great, healthy fat) in a recipe where I’d typically use butter. I do think butter can be part of a balanced diet and do use it frequently when cooking and baking, so at first I was unsure about this challenge. As a fun challenge this month, Pompeian is encouraging people to take the Pompeian Pledge and swap butter for olive oil in everyday recipes! I’m teaming up once again with my friends at Pompeian to share another quick & easy recipe with you! In case you didn’t know, August is National Olive Oil Month. It’s perfect for dipping chips, making macaroni and cheese or topping vegetables. No butter needed to make this Olive Oil Cheese Sauce.