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Old 02-08-2009, 04:51 PM   #1
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Why Can I Not Make a Cheese Sauce?

I have been married for many years and still can't make a cheese sauce using shredded cheese that doesn't become a mass of chunk cheese by the time I am done. Last night I had the cheese melted into the milk; added the macaroni and it curdled leaving a huge mass of cheese. Can anyone tell me how to do this correctly.

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Old 02-08-2009, 04:59 PM   #2
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was it low fat cheese? that does not melt very well.
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Old 02-08-2009, 05:13 PM   #3
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A quick and easy way of making cheese sauce.
50g / 2oz margarine
50g / 2oz plain flour
600ml / 1 pint milk
175g / 6oz grated Cheddar cheese (medium flavour)
salt & pepper


1 Place margarine, flour and milk in a pan. Heat, whisking whilst the sauce thickens

2 Cook sauce for 1 minute, and then add cheese. Season to taste.
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Old 02-08-2009, 05:29 PM   #4
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I learned that the best way to do it is to put the cheese in with the other ingredients BEFORE heating. I made a dip a few weeks back by using cream of mushroom soup, milk and kraft cheese slices. I put it all together and heated it all together and it was actually smooth. I put in the fridge and reheated and it was still smooth then. Try that, it will work.

miniman has a wonderful recipe though, YUMMY!!
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Old 02-08-2009, 05:30 PM   #5
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Do you add the cheese while pan is on the heat or take it off before adding?
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Old 02-08-2009, 05:32 PM   #6
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I didn't see your answer until I had posted the last reply. I have no problem with cheese whiz or processed cheese slices just when I add grated or shredded cheddar cheese.
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Old 02-08-2009, 05:32 PM   #7
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Another thing, I have been told is not to boil after adding the cheese- this can lead to splitting. In my recipe, you should take the sauce off the heat before adding the cheese.

Now Texasgirl is disproving the statement. All I can say is try the two methods and find one that works best for you.
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Old 02-08-2009, 05:33 PM   #8
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I was typing and answered your question before I saw it.
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Old 02-08-2009, 05:39 PM   #9
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Thanks for your help
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Old 02-08-2009, 06:30 PM   #10
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My mom brought me two cheeses from her visit to sonoma, a garlic one and a pesto one. I didn't know what to do with them so last night I decided to make a sauce to put over my parmesan chicken. I didn't use a recipe, just what I remembered from making potatoes au gratin so I have no idea if its even close,but it was a really tasty sauce.

First I melted butter in a pan over medium-low heat then added a tablespoon or two of flour and cooked it down. I turned the heat down to low and added pieces of the cheeses in along with two slices of american and some grated parmesan. I stirred continously until it was melted then added milk little by little until it looked like the right consistancy.

I know that my lack of measuring is no help at all, but hey it turned out great!
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