Creamy Cheese Sauce (for Macaroni or other dishes)

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This is one of my own recipes and probably the best macaroni and cheese you will eat.  I'm a big fan of corn starch as a thickener.  I'm so glad my mom taught me how to use it when I started experimenting in cooking.  I have lots of memories of my mom (who passed 20 yrs ago), but I actually remember her showing me how to make a basic white gravy using corn starch.  That recipe is the basis of my cheese sauce recipe.  I use this sauce for my macaroni & cheese but it could be used for casseroles, like broccoli & rice casserole or tuna casserole, and it could also be used to make those veggies enticing that your kids don't want to eat.

The pic is the sauce in the works; chunks of cheese melting.

This recipe makes enough sauce for a pound of macaroni.

INGREDIENTS

3 C milk
1 stick butter
1 tsp salt
1/2 tsp pepper
8 oz Velveeta cheese block (or store brand)
1 lb total of various cheeses - cheddar, parmesan, monterey jack, Mexican blend...whatever you like
4 oz cream cheese
3 T corn starch mixed with 1/4 C cold water

DIRECTIONS

If making mac n cheese, start boiling your water for the noodles before making your cheese sauce. Be sure to add salt to the water.  Cook the noodles according to the box directions.

Cut up the Velveeta and cream cheese into small cubes.  Shred any other blocked cheese.

In medium pot (use a pot with a thick bottom to prevent burning) on low heat, pour in milk, butter, salt & pepper. Melt the butter, stirring every minute or so, the mixture should be simmering at this point.  Taste the mixture to see if it has enough salt to your liking.

Stir in the corn starch mixture and stir frequently until thick.  Turn the heat to the lowest setting.

Dump in all the cheese and stir frequently to prevent burning on the bottom.  When all the cheese is melted, it's done.

In a large pan or dish, combine the macaroni and cheese sauce.  You may eat it just like this if you prefer.  If you want to go one more step, cover the top with more cheese (cheddar or monterey jack), bake in the oven at 400* until the cheese is all melted and slightly golden.  Best if served hot.

*The mac n cheese will thicken as it sits due to the pasta absorbing the liquid of the cheese sauce.

TIPS


  • If the cheese sauce isn't very thick after adding the corn starch, I would be hesitant about adding more since the macaroni will absorb a lot of the moisture from the sauce.
  • If you want more cheese sauce than macaroni, only cook a 12oz package.
  • The cream cheese could be left out, but it makes an enormous difference to the taste and texture of the sauce.
  • If you want to get fancy, try adding about 4oz of Gorgonzola cheese crumbles.  If you don't like blue cheese, you may not want to try this.
  • Pour over the top of broccoli or baked potatoes
  • Instead of baking with more cheese on top, cover with crushed Cheez-its and bake till golden brown.



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