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Old 09-08-2014, 11:11 AM   #21
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Originally Posted by biscotto View Post
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! :-)
No, I wouldn't put mustard in Alfredo. Alfredo is a gentle sauce. It doesn't need a bite.

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Old 09-08-2014, 11:31 AM   #22
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It seems that Kenny doesn't read or understand the responses he gets on this subject, as he asked the same question back in June when many people tried to help there too. I for one, am done.

Fail to make cheese sauce for pasta

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Old 09-08-2014, 01:08 PM   #23
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I did not know I could make a cheese sauce without bechamel sauce as the base?
Now that I know I can do it with milk or cream, I may make some mac & cheese.

Much easier!
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Old 09-09-2014, 04:43 PM   #24
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You are right Alfredo sauce would not have Velveeta cheese in it. But since one ingredient shown was cheddar I assumed (I can be tho' thilly' thumtime) the topic was yellow jarred cheese.
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Old 09-10-2014, 08:07 AM   #25
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Originally Posted by Oldvine View Post
You are right Alfredo sauce would not have Velveeta cheese in it. But since one ingredient shown was cheddar I assumed (I can be tho' thilly' thumtime) the topic was yellow jarred cheese.
As time went on, I forgot that the OP said that. Sorry.
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Old 09-10-2014, 10:55 AM   #26
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Try this as a base! The Burger Lab: Cheese Sauce for Burgers, Fries, and Chips | Serious Eats
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Old 09-10-2014, 09:01 PM   #27
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Dip a spoon in some horse raddish sauce, and stir it in. DO NOT put a spoonful in. A whole spoon will over power it, a dip will give it some added flavour and bite :)
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Old 09-12-2014, 07:56 AM   #28
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Originally Posted by kenny1999 View Post

I had read a lot of youtube videos before I first started trying to make some cheese sauce. The sauce I make looks good, but it's almost tasteless. I started with medium heat and some butter, as the butter melts, I pour some flour to it and mix them well with a stirrer (I don't know that English term). After some mixing I then pour cold milk into it (usually low-fat milk) and continue to mix everything with the stirrer, as the milk boils and evaporates I continue to add some milk for 3 times in total and then finally I put the cheddar cheese (cut into pieces) to it. Mixing is done at all times and heat is kept at medium or low.

The outcome is - it tastes like creamy stuff but without much taste
The taste comes from the cheese you use, and the quantity you use. I would not use velveta cheese. I rather go with a mix of good fontina cheese, parmesan cheese .

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cheese, other, pasta, sauce

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