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Old 07-16-2011, 07:40 AM   #11
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You can also make Mac 'n Cheese with a savoury egg custard and add cheese like you would for a quiche.
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Old 07-16-2011, 07:47 AM   #12
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I'm normally a roux maker... except for cheese sauce. I only use cheese and a dairy product (milk, half & half or cream - whatever is handy.)

I begin by warming the cheese in about two tablespoons of milk and a pat of butter. I don't let it come to a boil. The milk and butter helps the cheese not stick to the bottom of the pan. After the cheese is mostly melted through, I begin to add more milk a tablespoon at a time while stirring until it comes to the consistency that I want.

This is not a dish that you can wander away from. It requires constant attention and stirring over low heat. Burnt cheese sauce on the bottom will ruin the entire batch, and is miserable to clean from the pot.

...but it tastes SOooo good that, to me, it's worth the trouble.
I'm going to have to try this method. I use heavy cream and finely grated cheese if I'm using hard cheeses, milk and finely grated cheese if I'm using creamier cheeses the melt well. I avoid cheddar, not because I don't like cheddar cheese sauce, but because I have yet to be successful in making it. It always comes out separated. And yes, I keep the milk or cream from reaching a boil, finely shred the cheese, add it slowly and constantly stir the mix. Still comes out clumpy.
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Old 07-16-2011, 07:50 AM   #13
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I'm going to have to try this method. I use heavy cream and finely grated cheese if I'm using hard cheeses, milk and finely grated cheese if I'm using creamier cheeses the melt well. I avoid cheddar, not because I don't like cheddar cheese sauce, but because I have yet to be successful in making it. It always comes out separated. And yes, I keep the milk or cream from reaching a boil, finely shred the cheese, add it slowly and constantly stir the mix. Still comes out clumpy.
Try getting the cheese to room temperature first and add some cream or buttermilk. Cheese will blend better with a thicker mixture.
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Old 07-16-2011, 07:54 AM   #14
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I let it come to room temp but haven't tried buttermilk. Thanks, I'll see if it makes a difference.
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Old 07-16-2011, 08:05 AM   #15
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I let it come to room temp but haven't tried buttermilk. Thanks, I'll see if it makes a difference.
My pleasure :) My cheddar sauce also use to fail till I tried this method!
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Old 07-16-2011, 08:07 AM   #16
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...I avoid cheddar, not because I don't like cheddar cheese sauce, but because I have yet to be successful in making it. It always comes out separated. And yes, I keep the milk or cream from reaching a boil, finely shred the cheese, add it slowly and constantly stir the mix. Still comes out clumpy.
I know what you mean, and the same thing used to happen to me until I began using a softer cheese mixed in with it. The cheddar seems to melt better in the presence of another cheese rather than by itself. A small amount of cream cheese or (GASP!!!!!) Velveeta will do the trick.
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Old 07-16-2011, 10:13 AM   #17
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I know what you mean, and the same thing used to happen to me until I began using a softer cheese mixed in with it. The cheddar seems to melt better in the presence of another cheese rather than by itself. A small amount of cream cheese or (GASP!!!!!) Velveeta will do the trick.
Now you've done it! All the Velveeta haters will be posting mean things now!

I use some velveeta, milk and sharp cheddar. If I don't have any velveeta (cuz we like it a LOT in our house) then I'll use some cream cheese instead. No flour required!
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Old 07-16-2011, 10:29 AM   #18
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Now you've done it! All the Velveeta haters will be posting mean things now!

I use some velveeta, milk and sharp cheddar. If I don't have any velveeta (cuz we like it a LOT in our house) then I'll use some cream cheese instead. No flour required!
Velveeta is one of my staples too. Makes foolproof cheese sauce, no roux required!
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Old 07-16-2011, 11:00 AM   #19
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Now you've done it! All the Velveeta haters will be posting mean things now!

I use some velveeta, milk and sharp cheddar. If I don't have any velveeta (cuz we like it a LOT in our house) then I'll use some cream cheese instead. No flour required!
Velveeta? Why on earth would I use that vile gunk?
NO seriously, what is velveeta? Lol
Never heard of it :)
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Old 07-16-2011, 11:08 AM   #20
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Velveeta? Why on earth would I use that vile gunk?
NO seriously, what is velveeta? Lol
Never heard of it :)
Its processed cheese. Swiss, cheddar and something else all blended into a loaf of deliciousness. However, you either love it or hate it. Haters can be pretty intense about it.
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