HOW TO MAKE MAC AND CHEESE SAUCE RECIPES

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CHEDDAR CHEESE SAUCE RECIPE: HOW TO MAKE IT - TASTE OF HOME



Cheddar Cheese Sauce Recipe: How to Make It - Taste of Home image

This cheddar cheese sauce is perfect over vegetables, omelets or any items made tastier with melted cheddar. Surprise your family tonight by drizzling some on baked potatoes. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 5-1/2 cups.

Number Of Ingredients 7

1/2 cup butter
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
4 cups whole milk
2 cups shredded cheddar cheese
6 hot baked potatoes

Steps:

  • In a saucepan over medium heat, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the cheese. Cook and stir until cheese is melted., Serve 1-1/2 cups of cheese sauce with the baked potatoes. Refrigerate remaining sauce.

Nutrition Facts : Calories 55 calories, FatContent 4g fat (3g saturated fat), CholesterolContent 14mg cholesterol, SodiumContent 116mg sodium, CarbohydrateContent 2g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 2g protein.

RECIPE: MAKE-AHEAD CREAMY MAC & CHEESE CASSEROLE | KITC…



Recipe: Make-Ahead Creamy Mac & Cheese Casserole | Kitc… image

A creamy, dreamy mac and cheese that you can prep days ahead of time and just pop in the oven.

Provided by Christine Gallary

Categories     Side dish    Pasta dish    Mac and cheese    Dinner    Noodles    Casserole

Total Time 0S

Yield 8

Number Of Ingredients 10

1 pound dry elbow macaroni or small shell pasta
5 tablespoons unsalted butter, divided
1/4 cup all-purpose flour
1 3/4 teaspoons kosher salt
1 1/2 teaspoons ground mustard
1/4 teaspoon cayenne pepper (optional)
5 cups whole or 2% milk
8 ounces shredded Monterey Jack cheese (about 2 cups)
8 ounces shredded sharp cheddar cheese (about 2 cups)
1 cup crushed round butter crackers, such as Ritz (about 25 crackers)

Steps:

  • Make the macaroni and cheese: Bring a large pot or Dutch oven of heavily salted water to a boil over high heat. Add the pasta and cook until al dente. Drain, rinse with cold water until cool to the touch, and set aside to drain thoroughly.
  • In the now-empty pot, heat 4 tablespoons of the butter over medium-high heat until foaming. Add the flour, salt, mustard, and cayenne if using and whisk well to combine. Continue whisking until the mixture becomes fragrant and deepens in color, about 1 minute. Gradually whisk in the milk and bring to a simmer, whisking frequently.
  • Reduce the heat to medium and simmer, whisking frequently, until thickened slightly, about 2 minutes. Remove from the heat. Add both cheeses and whisk until smooth and fully melted. Set aside until cooled to just warm to the touch, about 30 minutes.
  • Meanwhile, melt the remaining 1 tablespoon of butter and place in a medium bowl. Add the cracker crumbs and stir to combine; set aside.
  • When the sauce is cooled, add the pasta and stir to combine. Transfer to a 9x13-inch baking dish and spread into an even layer. Sprinkle the cracker crumbs evenly over the macaroni and cheese. Cover tightly with aluminum foil and refrigerate for up to 2 days.
  • When ready to bake: Arrange a rack in the middle of the oven and heat to 400°F. While the oven is heating, let the baking dish sit out at room temperature.
  • Bake covered until heated through and bubbling around the edges, about 45 minutes. Uncover and bake until the top is golden-brown, about 15 minutes more. Let sit 5 minutes before serving.

Nutrition Facts : SaturatedFatContent 19.0 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 59.5 g, SugarContent 10.3 g, ServingSize Serves 8, ProteinContent 28.5 g, FatContent 33.6 g, Calories 656 cal, SodiumContent 682.9 mg, FiberContent 2.2 g, CholesterolContent 0 mg

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This is our quick and easy homemade macaroni and cheese recipe. It’s made on the stovetop and does not require any baking. That’s not to say that you could not bake it. We’ve shared how in the recipe below. Thanks to butter, flour, and milk the sauce is like velvet and super creamy. To the sauce, we add a whole pound of cheddar cheese (the sharper, the better) as well as a bit of cream cheese. The cream cheese is optional, but it does add tanginess and even more creaminess.
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This cheddar cheese sauce is perfect over vegetables, omelets or any items made tastier with melted cheddar. Surprise your family tonight by drizzling some on baked potatoes. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
From tasteofhome.com
Reviews 3.6
Total Time 15 minutes
Calories 55 calories per serving
  • In a saucepan over medium heat, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the cheese. Cook and stir until cheese is melted., Serve 1-1/2 cups of cheese sauce with the baked potatoes. Refrigerate remaining sauce.
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Reviews 4.9
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