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Homemade cheese sauce is so tasty and best yet, it's fresh and versatile! Use it as a sauce for steamed, baked or roasted veggies, as a pasta sauce, and even in baked dishes that call for store bought cheese sauces.
Slowly whisk in cream until smooth, then whisk in milk. Gently simmer until the sauce is thick enough to coat a spoon, about 5 minutes. Remove from the heat and whisk in cheddar, cream cheese and Parmesan until melted and smooth. Season with salt and ground cayenne pepper, and serve.
By Deeli from Richland, WA
By Monique from Somerset, UK., Weston-super-Mare
By Robin from Washington, IA
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How do you make a creamy cheese sauce to pour over broccoli? I like it very cheesy and I make it with real hard cheddar cheese but within minutes after Im done cooking it starts to harden.
Tell us how you make your sauce so we can figure out what went wrong.
Make a "cream sauce" first. Melt 3 Tbs. of butter, add 3 Tbs. flour to it. Stir and add 1-1/2 cups milk. Stir to blend in flour/butter mixture and bring to a light boil. It will thicken a little. Lower to a simmer and stir in 1 cup sharp shredded cheddar. Stir until cheese melts and pour over broccoli. ENJOY!
You can use velveta cheese cut off in chunks and add milk to it in your crock pot on lowest setting and you will have a warm cheese sauce. Just add your milk as needed for the consistency that you like (thick or thin).
I get the one in the long box. They have different flavors to choose from mild to spicy. Search on there web site from recipes for sauces too. and they have a coupon on there for $1 off
I normally am stuck for time and can't wait on Velveeta to melt. So, I buy Campbell's Cheddar Cheese Soup and add a can of milk to it, and put it on the already cooked veggies.
It is so easy, and tastes great, like all Campbell's Soups. You can then pour it in a casserole dish and sprinkle your grated cheese on top if you want, and that gives it that extra cheese kick! Yum Good luck.
Using velveeta for cheese sauce is the ULTIMATE way to go. Have been dong that for 40 years and it works ever time! Good luck.
I agree with Kristina; in England, Europe and Italy, home of lasagne, first make a white sauce or "bechamel" or "roux"sauce as Kristina described with melted butter, flour and cook first for a few minutes. It resembles playdo almost at first, then the milk is added bit by bit and whisked continuously until one is left with a creamy smooth white sauce to which grated cheese is stirred in at the end not cooked.
A half teaspoon of mustard gives it some extra bite.
Melt 3 0r 4 tbs margarine, add flour, then milk and a pinch of salt;stir over medium heat, adding more milk if it gets too thick; careful not to scorch!Then add 4 or 5 cheese slices, (wrappers off) melt; this is excellent, cheap, and tastes better than cheddar! Here is a bonus tip; make a bigger pot, pour it over cooked macaroni, mix a big can(not too much mixing) of whole tomatoes, crumble crackers over top, add salt and pepper, bake at 350 F intil tomatoes bubble; a mac and cheese casserole that is fast, scrumptious, and frugal;enjoy!