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Old 09-06-2014, 10:45 AM   #11
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I'd like to know more about the bottled sauce you are trying to imitate. What does the label say? What are the ingredients?
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Old 09-06-2014, 11:03 AM   #12
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Quote:
Originally Posted by kenny1999 View Post
hi

[snip] The sauce I make looks good, but it's almost tasteless. [snip]

The outcome is - it tastes like creamy stuff but without much taste
Sounds like you've got the technique of making the sauce down.
That's one of the hard parts.
Now it's time for you to experiment with the amounts and type's of cheese's and the spices used to get what you're looking for.

Bet you can make something you like even better then the bottled sauce.
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Old 09-06-2014, 12:47 PM   #13
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I bet there is not enough salt in it.
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Old 09-06-2014, 06:02 PM   #14
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Quote:
Originally Posted by kenny1999 View Post
hello
I am not professional but I like to cook and dine home. I 've been trying to make cheese sauce for pasta for quite some time. I use cheddar cheese, cold milk , all-purpose flour, butter, pepper and salt. I don't think I've missed anything. The taste is OK but it's still very far from those bottle finished sauce I buy from the supermarket. They are VERY delicious. What is the reason for the difference? Which one is the key? Type of cheese? milk? or the flour? I don't understand.
Like Andy, I'd like to hear exactly the brand of store bought cheese sauce you like.
Got Garlic, posted this interesting resource the other day that could be of help to you...

Real Food Homemade Cheez Whiz & Homemade Velveeta (gasp!) - Nourishing Joy
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Old 09-07-2014, 10:56 AM   #15
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I'd also like to know what kind of store-bought cheese sauce you are trying to emulate. Based on the current information, my guess would be either not enough cheese or the cheese you are using is too mild. I like to use a mix of cheeses. I find jack cheese adds a nice flavor and texture when used with cheddar. A little swissis also good in the mix. I make sure to use aged cheddar because otherwise I have to use too much to get the texture right. You can also try using cream in place of some or all of the milk.
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Old 09-07-2014, 01:03 PM   #16
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Like others, I have no clue what the OP means by "cheese sauce for pasta." That could mean anything from Macaroni & Cheese to Fettuccine Alfredo, which are completely different recipes.

It would be nice to have a little more to go on.
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Old 09-07-2014, 11:29 PM   #17
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I also wondered how much cheese was in the recipe. I think jarred cheese sauce has some processed cheese like Velveeta.
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Old 09-08-2014, 08:57 AM   #18
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Quote:
Originally Posted by Oldvine View Post
I also wondered how much cheese was in the recipe. I think jarred cheese sauce has some processed cheese like Velveeta.
It depends on what kind of sauce it is. Alfredo sauce wouldn't have that.
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Old 09-08-2014, 12:01 PM   #19
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I really think mustard powder or nutmeg is a great addition to a cheese sauce, it gives it the extra "bite" or "kick" I'm looking for.
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Old 09-08-2014, 12:02 PM   #20
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But are you looking for a "Mac and Cheese" type dish or "Alfredo" sauce? In that case, I don't know about mustard powder in Alfredo! :-)
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