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Cheese sauce, better than instant

Posted on April 16, 2010 by DebbieN

Cheddar cheese sauce, easier than instant

This cheddar cheese sauce for pasta or vegetables goes together beautifully in about 5 minutes from start to finish, and tastes like cheddar with savory accents, not processed cheez-flavored glue. None of the ingredients come from a box.

And on the other hand, you don’t have to make a roux of butter and flour first, you don’t have to stir out the lumps when you add the milk, and you don’t have to worry about grating your knuckles in with the cheese. Give this one a try.

Home made 5-minute cheddar cheese sauce

  • 2-3 oz sharp or extra-sharp cheddar
  • 1 oz low-fat mozzarella (optional)
  • 1/8 to 1/4 med yellow onion
  • small clove garlic, minced/grated/mashed
  • 2 T (heaping soupspoonful) flour
  • 1 c. skim milk
  • grating or pinch of nutmeg

Grind the cheese, onion, garlic and flour in a blender or food processor until the cheese and onion are finely grated. Blend in the milk. Pour the mixture into a saucepan or frying pan and heat on a medium flame while stirring with a spatula or wooden spoon. The cheese will melt and the flour and milk will thicken within a minute or so. Grate on the nutmeg, stir in, serve over pasta or broccoli-type vegetables. If you have to wait for the pasta or vegetables to finish cooking, take the sauce off the heat as soon as it comes together, and reheat a moment or two while stirring to revive it once you’re ready to serve.

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