We just microwave it for approximately 30 seconds, not to the point that it is hot, just no longer cold. Here's our trick - put the cheese on a plate and microwave it for approximately 45 seconds, or until the cheese is not cool to the touch and almost melted, but not quite. You can either think ahead and set these ingredients out to warm up a bit before you begin cooking, or you can use a trick we do since we generally don't think ahead. If you add a cold substance to your hot roux it will just congeal the cheese into a big clump, instead of melting it and creating a creamy sauce. The secret here is to make sure the cheese and the milk is at room temperature, not still chilly or cold from the refrigerator. Make sure you also read secret number 3 though, before you dump it all in at once. Secret Number 2 - The Cheese And Milk Need To Be At Room Temperatureīegin adding your cheese and milk next. As soon as it is thickened up, but before it gets brown, go to the next step. Sometimes, for some recipes, such as for gumbo, you may want to brown your roux. During this whole process you'll just keep the heat at about this setting, without turning it up or down. Set your heat on your stove to medium low, where your pan gets hot enough to melt stuff, but not too much hotter. Melt your butter in a large sauce pan, and then add your flour to make a thick sauce or paste. The first step for any good cheese sauce is to make a roux. Secret Number 1 - Make A Roux With Butter And Flour 1 cup finely shredded sharp cheddar, room temperature.3 cups finely shredded mix of mild cheddar and monterey jack cheese, room temperature.Whatever type of sauce you want can be made with this basic recipe, just substituting the cheeses you want for the use you will make of your sauce. I'm sharing our easy cheese sauce secrets with you, so you can wow your family and friends too!īefore I share the secrets though, here is the recipe for cheese sauce we use for our homemade baked macaroni and cheese.
#MAKE A CHEESE SAUCE WITH SHREDDED CHEESE TRIAL#
Well, after much trial and error and some discussions with friends who also make a good sauce, here is what we learned. There had to be a secret to it that the recipes weren't sharing, but what was it? Not very appetizing, and totally frustrating for him, as the cook. He followed the ingredients of the cheese sauce recipe to the letter, but instead of a nice creamy sauce he got a congealed blob of cheese in the middle of some soupy milk. However, when my husband first started cooking what he hoped would be an easy cheese sauce recipe it ended up being a disaster. You can put it on vegetables, make the best baked macaroni cheese recipe with it, and you can put a white cheese sauce on Mexican food like burritos to make it taste even better, just to name a few uses.
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