Use any other cheeses then the ones listed above! Sharp cheeses like cheddar do not melt well AT ALL!.The fat is what you need to keep the sauce smooth and creamy!
Use anything less than WHOLE milk! 2% or skim milk have much less fat in them. There are a few tips and tricks for making a one pot mac and cheese that are different from the traditional way.Once it gets too hot, there's no turning back! Turn your heat too high! NO boiling allowed! The lowest setting is best.To prevent curdling, make sure you DO NOT: Preventing A Curdled or 'Gritty' Cheese SauceĬheese begins to separate at about 160 degrees Fahrenheit so be careful when making your sauce! It is a low and slow process! If your going for that bright yellow/orange color, your best bet is to use cheddar cheese with a roux. These are NOT a pantry staple in my house and are not natural. Velveeta uses all kinds of food starches and hydrogenated oils to get its consistency. It's thick, creamy, silky and never hardens!īut it isn't healthy and is very hard to make on your own without those nasty additives. we usually think of that processed orange/yellow cheese that we all can't help but LOVE. Whole milk is the best to ensure you get a creamy sauce. I do not suggest using LOW FAT or SKIM MILK. It keeps the integrity of the sauce and adds more creamy flavor. So to make the sauce dippable, I add whole milk. So to thicken this sauce, we need to allow the cheese ITSELF to be the thickener.Īs the cheese melts, it will get creamy but not creamy enough to dip. However, I'm assuming you're reading this because you want a flourless cheese sauce recipe. If you want to use cheddar cheese, this would be the way to go. A roux is made by melting butter and flour together then adding milk or cream to the saucepan. Typically you would need milk/cream and a 'roux' to make any cheese sauce. *Cheddar cheese is delicious but unfortunately it does not melt very well so opt for one of the other cheeses I recommend. The top FOUR cheeses for this sauce I like are: Most creamy cheeses will work but some will taste better than others. Try topping these Mini Baked Potatoes with this cheese sauce! Choosing The Best Cheese It melts very well and is super creamy.īy adding hot milk to shredded cheese, the cheese will slowly melt giving you a deliciously creamy sauce that will NOT harden up on you when cooled!.When the roux is thick, remove from heat and add the cheddar cheese. Continue to whisk the roux over medium/high heat for about 4-6 minutes or until the roux thickens. Slowly add milk to the pot, whisking constantly. It is white and what we're looking for. When the butter is melted add flour and whisk until the butter and flour form a crumble.Instead, I use American cheese for two reasons. Neither does parmesan so I don't recommend it. The TYPE of cheese you use makes a difference.įor example, sharp cheese does not melt as well as a mild cheddar. Although there is not much room for error, there are a few things that you have to keep in mind. The hard part is getting it SMOOTH and CREAMY! All I do for this white cheese sauce recipe is melt my cheese in MILK. Getting The Perfect ConsistencyĪ common question I hear is "How do you thicken a cheese sauce without flour?".Ĭheese is naturally thick so it doesn't necessarily need a thickener. I raise a glass of cheer to you! Well, I mean tonight! It’s my turn for dinner.These cheeses are my recommended cheeses for the creamiest sauce. Let’s all eat on to keep smiles on faces. You both have a great thing going and sure great families. And if Jana is a friend and helper with recipe’s, our best to her also. We really appreciate your effort of a great love of food to share with others. And honestly just want to say how great both of us really enjoy your recipe’s even when we pick and choose along the way with yours as you have so many great variations. I eat moderately and she doesn’t complain. I’m not complaining there as I’m not exactly a great cook as she’s the best with great old recipe’s. My wife (polish decent) kicks me out of the kitchen so she can make dinner. I’m retired (74) still in good shape and I usually make most breakfasts and lunches. I have tried this recipe along with your pan sheet ones, my fav there.