Today, I want to give different recipes and uses for cheese sauce. I think Cheeze Whiz in the can is the devil's own spread, here's some ways to make better tasting sauces. This will include my mac and cheese recipe.
Basic Cheese Sauce
From the Betty Crocker cookbook. There is a adapatable recipe for a white sauce. The one I'm looking at is the medium thick sauce. It calls for two tablespoons of butter, two of flour, for every cup of milk. Melt the butter over medium-low heat, add the flour, stirring. Add the salt and pepper (about a 1/4 teaspoon each). When the flour has cooked a bit but hasn't browned, add the milk slowly. Keep stirring. You can take it off heat if you want, and then put it back to simmer, but I useally do it on heat.
To make mac and cheese: make enough medium white sauce for two cups (that's four tablespoons of butter, 1/4 cup flour, two cups of milk, half teaspoon each salt and pepper. To this, add between one and a half to two cups of sharp cheddar, stir and melt. Boil seven to eight ounces of macaroni or shell pasta, and preheat oven to 350 degrees. Butter a one and a half quart baking dish, and start mixing your drained pasta with the sauce. It might not need all of it, but put in more than you'll think you'll need-it might be dry otherwise. Over the top of the casserole with another half cup of cheese mixed with either dry bread crumbs or wheat germ. Bake about 25 to 30 minutes until the top is brown.
Other uses for basic cheese sauce: over poached eggs and toast for breakfast, cold as a bread spread, over baked potatoes or green vegetables like broccoli and asparagus. You can season it a little more for these uses, adding garlic powder, cayenne, paprika, or anything else you like.
Here's another recipe for a cheese sauce for veggies, from the 99 Cents a Meal cookbook people. This one has more ingredients, but is super easy because it's done in the blender.
2 tablespoons butter or oil
2 tablespoons whole wheat flour
1/2 tea. sea salt
1/2 tea. pepper
1 cup milk
1 cup grated cheddar cheese
1/2 tea. Worcestershire sauce
1/2 tea. paprika
pinch dry mustard
Whizz in blender, then pour into a saucepan and heat, stirring, until the sauce thickens and boils. Makes two cups and is good on many veggies, as well as toast.
And now, the ultimate culinary creation in the realm of melted cheese on toast: Welsh Rarebit. I love this stuff and make it for parties. I think it's amazing. Tip for those like me who do not drink beer, but use it in recipes occasionally: either throw the rest of the bottle out, or hand it to the nearest inbibing party guest. Few are those that will turn down four ounces of good ale. From the Sundays at Moosewood cookbook
6 cups grated sharp cheddar cheese
6 ounces beer, room temp. (make it a good one, not too dark. Stout doesn't really work for this.)
2 beaten egg yolks
1/8 tea. cayenne (I tend to use more)
1 tea. Dijon mustard (or 1/2 tea. dry coleman's mustard, if you're me)
1/4 cup walnuts
4 to 6 apples
8 slices bread (I like a nice sturdy wheat)
Heat the grated cheese in the top of a double boiler. Mix warm beer with the egg yolks. When the cheese is melted, slowly stir in the eggs-beer. Add the cayenne and mustard, stir until smooth.
Chop and toast the walnuts. Slice the apples. (Some people add broccoli spears, I don't. If you want them, steam some broccoli until bright green.) Toast the bread.
To serve, layer some of the apple slices over the toast, pour on rarebit, and decorate with walnuts. Eat as much as you can stand, it's incredibly rich.