This can then be used in pasta dishes like macaroni and cheese. I’ll give you a few ideas to get you started so you don’t feel stuckĪdd 1 1/2 Cups of cheese of your choice (Cheddar & Gouda are good choices) to turn it in to a cheese sauce. Now it’s up to you how you like to use the sauce. Once you have reached this stage, the sauce is done and you can remove it from the heat. You are going to end up with a smooth velvety sauce that coats the back of the spoon quite easily like show here. You will keep doing this for about 5 minutes until you have added all the milk and you have a smooth sauce like consistency. Instantly when you start pouring, it will start to clump together and form lumps, this is suppose to happen.Ĭontinue pouring about a 1/3 of a cup/80 ml at a time and whisking. Don’t pour too much in at once, probably about a 1/3 of a cup/80 ml. Be sure to shred reduced-fat cheese very finely, and allow it to melt over very low heat while stirring constantly.Okay, so next up we are going to start adding the milk.

Reduced fat cheese will take longer to melt and will not have the same velvety consistency in the sauce.

Reduced-fat cheeses melt differently than regular full-fat cheeses.

Simply sprinkle some lemon juice over the shredded cheese before heating it. This is why most cheese fondue recipes have a base of white wine.

Adding an acidic ingredient such as wine or lemon juice will help prevent the cheese from becoming stringy.

If using all-purpose flour, add it to the mixture before the cheese it needs to be cooked for a few minutes to remove the starchy taste.

Starch (such as all-purpose flour, cornstarch, or potato flour) will keep the cheese from curdling.

Allow the shredded cheese to come to room temperature before adding it to a hot mixture.

Often, you can remove the pan from the burner the residual heat will melt the cheese. When making soup, sauce, or fondue, add the cheese last then heat it only as long as it takes to melt. The colder the cheese is, the easier it will be to cut.

Shred, crumble, or finely dice the cheese before heating to ensure quick, smooth melting.

Meredith Keep these tips in mind when cooking with cheese: Cheese sauce on baked potato with broccoli.

Roux ratio cheese sauce