Best 5 Cheddar Cheese Sauce With A Bechamel Base Recipes

CHEESY BéCHAMEL SAUCE

Steps:

• Gather the ingredients.
• In a medium saucepan over medium heat, melt the butter and stir in the flour to make a roux.
• Allow the roux to cook for 1 to 2 minutes while stirring.
• Add the milk a little at a time, whisking it continuously, allowing the mixture to blend and thicken. This will take about 10 minutes, although 20 minutes is recommended by cooking school instructors. Lower the heat to medium-low if needed.
• Add the salt, pepper, nutmeg, cheddar cheese, Parmesan cheese , and hot sauce, if using. Continue stirring until the cheese has melted. Remove the sauce from the heat and use it immediately. Enjoy.

HOMEMADE CHEDDAR CHEESE SAUCE

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.

CHEDDAR CHEESE SAUCE WITH A BECHAMEL BASE

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.

CHEDDAR CHEESE SAUCE

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.

HEALTHY MAC & CHEESE WITH BECHAMEL-CHEDDAR SAUCE

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.