Cheddar Cheese Sauce With A Bechamel Base Recipes

Steps:

• Melt butter in a saucepan over medium heat. Whisk in flour and salt until a paste forms. Slowly add milk; cook and stir until fully incorporated, about 2 minutes. Add cheese, stir to combine, and cook until melted, 1 to 2 minutes.

Steps:

• In a small bowl combine 1/2 cup milk with cornstarch; mix well and set aside.
• In a medium saucepan over low heat, combine cheese with 2 cups milk and melt. Stir in garlic salt, red pepper and food coloring. To the melted cheese add the cornstarch mixture and stir well.

Steps:

• Melt the butter in a heavy-bottomed saucepan.
• Add in flour and whisk for 1 minute.
• Slowly add in the half and half cream and whisk until the sauce is thick.
• Add in the yolks and cook over low heat for 2 minutes.
• Add in the cheese, and stir over low heat until melted.
• Remove the sauce from the heat and season with salt, white pepper and nutmeg.
• Pour the sauce into a bowl.
• Cover the top of the sauce with buttered wax paper.
• Heat again before serving or refrigerate.

Steps:

• In a small saucepan, begin to melt the butter. Once the butter has melted add in the flour to creat a rue base for the sauce.
• Add the cup of milk and begin to whisk to mix in the rue.
• Add in salt, pepper and ground cinnamon to taste.
• Add in the shredded cheese blend. (store bought blend works just as well as freshly shredded cheese).
• Turn heat on simmer and let sit until thickened.

Steps:

• Make a Bechamel sauce as follows: Heat clarified butter in medium size saucepan.
• Whisk in bread flour and stir and cook over low heat until light cream color, but at least 1 minute.
• Cool slightly.
• In another saucepan, scald the milk.
• Gradually add milk to the roux (flour and butter mixture) beating constantly with whisk.
• Bring sauce to a boil, stirring constantly.
• Reduce heat to a simmer.
• Stick the bay leaf to the onion with the clove.
• Place onion in sauce.
• Simmer at least 15 minutes stirring occasionally.
• Season very lightly with salt, nutmeg and white pepper.
• Strain through a china cap.
• Place plastic wrap on sauce to prevent formation of skin.
• Cool in cold water bath and store in freezer in ziplock bags for later use, or keep warm over warm water bath for use in dishes being currently prepared.
• To 1 qt of this Bechamel Sauce, add the cheddar cheese, dry mustard and worcestershire sauce.
• Whisk over low heat until the cheese is melted and sauce is smooth.

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.

Steps:

• Melt the butter in a large heavy saucepan over medium heat. Add the flour and stir with a wooden spoon or whisk to combine. Cook for a couple minutes so the flour loses its raw taste.
• Whisk in the milk, salt, mustard and pepper. Bring to a simmer and cook, stirring constantly, until the mixture is quite thick.
• Remove the saucepan from the stove. Add the Worcestershire sauce and the cheese, and stir until the cheese is completely melted .
• Whisk in the beer, and return the saucepan to the stove. Cook, stirring constantly, until the sauce comes just to a bare simmer. Do not let it boil.
• Other notes, Do not use pre-grated cheese as the anti-caking agent will make the sauce grainy. I prefer medium raw milk white cheddar from Jason Wiebe Dairy. It is a sharp as any national brand labeled sharp but in general if you don't like the flavor of a cheese by itself don't cook with it. As f or beer I prefer Samuel Adams Boston Lager but any hoppy beer such as a good lager or IPA will do.

Steps:

• In a large pot, bring 10 cups of water to a boil. Add macaroni, bring to a boil, then simmer on medium-high heat until al dente (a little less than fully cooked). Set aside ½ cup of pasta water. Drain pasta and immediately rinse with cold water.
• In the same pot used for the macaroni, melt butter and add flour. Whisk until mixture looks like a paste and is light beige in color. Slowly pour in evaporated milk while whisking, and continue until fully incorperated. Simmer and stir for another 3-4 minutes for sauce to thicken Stir in nutmeg, mustard, and salt.
• Remove from heat and add cheese and pasta water. Continue stiring until cheese is fully melted. Pour macaroni back into and stir until fully mixed with sauce.
• (This step is for topping.) Break apart bread in large peices and pulse in food processor with melted butter until bread is in small crumbs. Mix with cheese and cayenne pepper and set aside.
• Pour macaroni mixture into a 9x13 casserole dishes and spread bread/cheese mixture over the top.
• Bake for 25 minutes at 350 degrees.
• Remove from oven when top is slightly browned and let sit for 10 minutes before serving.