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I like it cheezy...

How do I make a creamy cheese sauce for things like broccolli & spinach that doesn't use velveeta or cheese wiz or some other processed cheese-like product?

I've tried some things with shredded cheese but I can't get it come out creamy.


Asked by Anonymous at 11:59 AM on May. 16, 2010 in Food & Drink

This question is closed.
Answers (4)
  • u can actually..
    here's a white sauce recipe which is also as good (maybe u already know how to make it)
    sautee about 1-2 tbsp of chopped onion in 2 tbsp oil. when they become light brown remove from heat and add 2 tbsp of flour. mix it well. then add about 1-2 cups of milk(depending how much sauce u want).. add milk little by little making sure the flour lumps are dissolved. move back to medium heat. add about a pinch of crushed red pepper (if u dont like it spicy, u may omit that), crushed red pepper, salt and pepper. cook for a little while stirring occasionally. in the end add small cubed or even shredded cheese(mozzarella or cheddar, which ever 1 u prefer). also add 1/4 cup of half and half or heavy whipping cream(whichever 1 u have in ure fridge).turn on the flame to medium to high, making sure sides r not burnt.the more u cook the more thick and creamy it becomes.if u want to make b4 hand,then add milk and cook again

    Answer by cookie269 at 12:15 PM on May. 16, 2010

  • 2 1/2 cups milk, divided
    2 tablespoons cornstarch
    2 cups shredded Colby longhorn cheese
    1/2 teaspoon garlic salt
    1/8 teaspoon ground red pepper
    4 drops yellow food coloring

    In a small bowl combine 1/2 cup milk with cornstarch; mix well and set aside.
    In a medium saucepan over low heat, combine cheese with 2 cups milk and melt. Stir in garlic salt, red pepper and food coloring. To the melted cheese add the cornstarch mixture and stir well

    Answer by cassie_kellison at 12:09 PM on May. 16, 2010

  • The way I do it is to put a teaspoon of butter or margarine into the pot, melt it then add a little bit of flour and mix it in until it becomes a tick paste. Then slowly add milk, stirring constantly to avoid lumps(maybe use a whisk).
    Add milk until you get the amount of sauce you want, add some pepper, salt or whatever you want for a little extra flavor.
    Grate a bunch of cheese and slowly add it to the sauce, stirring it in until it melts. Keep adding more cheese until it tastes cheesy enough for you.
    If the sauce becomes too thick, add some more milk, if it's too thin add a little corn starch to thicken it up.
    Bring it to the boil over a low heat, stir constantly to avoid burning and lumps.

    Pour over veggies.

    You can use whatever kind of cheese you like. I usually use cheddar since it has a strong flavor. Don't use Parmesan or it will make the sauce gritty.

    Answer by Laila-May at 12:20 PM on May. 16, 2010

  • Use Wondra. It is a very fine flour that you can use to make a roux, the base for the cheese sauce. There is a recipe on the canister. Use good quality may cost more, but the oils in it won't seperate like cheaper varieties. Velveeta does have stabilizers that make it creamy but it also has alot of undesirables...lots of processing.

    Answer by NikkiMomof2grls at 8:17 PM on May. 16, 2010