how to make a cheese sauce with milk and shredded cheese

#How to make a cheese sauce with milk and shredded cheese skin#

NUTRITIONAL INFORMATION (per 2 tablespoons): 81 calories, 5.9g fat, 3.7g sat fat, 19mg cholesterol, 155mg sodium, 64mg potassium, 2.4g carbs, 1.7g sugars, fiber 0, 4.6g protein Weight Watchers SmartPoints: 3 Inspired by Kenji's cheese sauce recipe at Set up a party buffet with this cheese sauce, tortilla chips and a variety of toppings: jalapeno slices, cilantro, chopped green onions, sliced black olives, bacon crumbles, salsa, guacamole, sour cream, browned chorizo, and chopped tomatoes. OPTIONAL STIR-INS: -can of drained Rotel (or diced tomatoes and green chiles) -diced jalapenos (fresh or pickled) -browned chorizo -chopped cilantro -chopped green onions -corn CREATE-YOUR-OWN NACHO BAR. Mix with cooked macaroni for quick macaroni and cheese.

Drizzle over steamed broccoli, baked potatoes, hot dogs, tacos or nachos. USES: Serve as dip for tortilla chips, fries, or raw veggies. Add more evaporated milk if it needs thinning. MAKE AHEAD AND REHEAT: Sauce may be made a day or two ahead and reheated in the microwave, just until hot. May be kept warm in mini crockpot or fondue pot. To thin sauce more, whisk in more evaporated milk 1 or 2 tablespoons at a time, until desired consistency is achieved. NOTE: Microwave power/heat can vary, so exact cooking times can vary, as well. After 3rd minute, whisk vigorously again until any lumps dissolve into a smooth sauce if still lumpy, cook and whisk in 30 second intervals just until sauce is smooth. 3-4 minutes, stopping to whisk after 2 minutes. Microwave uncovered on high for a total of approx. (Reserve remaining milk for thinning sauce later, if needed.) Stir. Add hot sauce (optional) pour 1 cup evap. Toss together with a fork until cheese is evenly coated with dry ingredients. Add corn starch, garlic and onion powders, white pepper, and dry mustard. 1/16 teaspoon Grate cheese on large holes of box grater and add to 6-8 cup microwave safe bowl. Add a little milk to the saucepan when you are reheating the béchamel sauce to thin it to the desired consistency.*a pinch = approx.

#How to make a cheese sauce with milk and shredded cheese skin#

But not to worry, with vigorous whisking when you reheat it, the skin will disperse into the sauce. To prevent a skin forming, place a sheet of wax paper or plastic on top, in contact with the surface of the sauce. The mixture will thicken while in the refrigerator. If you are making the sauce ahead of time, it should be refrigerated and used within two days.If it's too thin, you can thicken it up by adding a little more flour and melted butter premixed in another pan before adding to your sauce. Just remember to keep whisking while you're doing this.

If your bechamel sauce is too thick, add in some more milk until you reach the consistency you want.You need to stir it pretty much throughout cooking to ensure there aren't lumps, everything is blended together well, and nothing is scorching on the bottom of the pan. Pay attention to your sauce as it cooks.You can heat the milk briefly in the microwave or on the stovetop. Choose your side, but be sure not to start with hot or scalded milk. There is some debate over whether the milk should be cold, room temperature, or warmed. You can use your preferred milk, although whole milk will result in a creamier sauce.