Monday, January 22, 2018

Everything Cheese Sauce (With Video)

Everything Cheese Sauce is the most amazing pepper Jack–cheddar cheese sauce that you will ever eat. It truly is everything! It is rich and creamy with the perfect little kick, and it comes together in 10 minutes.


Check out the video above the recipe to see how easy this Everything Cheese Sauce is to make!
Inspired by our famous Slow Cooker Triple Cheesy Mac and Cheese , it is a rock star in the kitchen. I love to add a spoonful to Munchkin's veggies. Chad and I gobble it up by the bucketful with nachos. 

It calls to me from the refrigerator at night. So, what’s a girl to do? I can officially say this cheese sauce tastes great on everything . . . including a spoon, just saying.

It is the perfect consistency and has amazing flavor. I drizzle it over everything—I have even poured it over a pound of cooked pasta for a yummy and quick mac and cheese. I mean, let’s be honest here: It’s a dynamite pepper Jack cheese sauce, and I would live on cheese if I could. Wait . . . can I? I can’t even count how many times I have made it, but believe me, it is a game changer. Happy dance? I downright got my dancing shoes on after this one!



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🔥 "Everyday Kitchen Essentials" was the most fun chapter to put together. We incorporated 11 go-to recipes that we absolutely love and use over and over again in our kitchen. You will see these recipes woven into the recipes throughout the book and you will love using these in your own kitchen!

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Enjoy!

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Check out how easy our Everything Cheese Sauce is. Watch the video!!!

Everything Cheese Sauce
from The Simple Kitchen Cookbook by Chad and Donna Elick

MAKES 1 1/2 Cups  |  ACTIVE TIME 5 Min  |  TOTAL TIME 10 Min


2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon cayenne pepper
1 1/2 cups whole milk
1/2 cup freshly shredded pepper Jack cheese
1/2 cup freshly shredded sharp cheddar cheese
8 oz Velveeta cheese, cut into chunks

In a small saucepan over medium heat, melt the butter. Add the flour, salt and cayenne pepper and whisk to combine. Cook for 1 minute to cook out the floury taste. Don’t skip this step. Trust me, floury sauce is not tasty, and cooking it for a minute will also brown the flour, adding a slight nuttiness to your cheese sauce.

Add the milk, whisking constantly. Simmer until the sauce begins to steam, about 3 minutes. Decrease the heat to low. Add the cheeses a handful at a time, whisking after each addition until the cheese melts into the sauce. Lift your whisk out of the sauce. If there are still cheese shreds on the whisk, keep stirring. Continue adding the cheese and whisking until all the cheese is melted into the sauce, and then stir the sauce until it’s well-combined.

The sauce will keep in the refrigerator in a mason jar for 3 to 4 days.

DONNA’S SIMPLE KITCHEN TIP: When making cheese sauces and cheese-based soups, be sure to add the cheese slowly over low heat, or your sauce could become grainy. Reheat cheese sauces and soups low and slow to maintain the smooth texture.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.




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3 comments:

  1. Whenever I use flour in a cheese sauce it seems to make it clumpy... any recommendations

    ReplyDelete
  2. Oh, Bless You. Been looking and wanting a good cheese recipe that I could use as a veggie dip plus looks good enough to eat with a spoon :}

    ReplyDelete
    Replies
    1. Holli@TheSlowRoastedItalianJanuary 23, 2018 at 4:38 AM

      Enjoy, Colleen and let us know how it goes!!

      Delete

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