Cheese is on sale this week, and of all the things to have to scale back on, cheese is the hardest for me, whenever it is on sale, I try to stock up! Preshredded cheese freezes really well so I will buy several packages, but block cheese is much better for cheese sauce. By making a cheese sauce for things like nachos or over vegetables or potatoes, we actually save money. All that milk in the sauce stretches out how much cheese we need to use.
This cheese sauce is great for dipping, nachos, mac and cheese, over potatoes or other vegetables. It is super versatile. By changing the types of cheese you use, it can be all kinds of different flavors. Using block cheese and adding the milk very slowly are the keys to a smooth, creamy sauce. The preshredded cheeses are coated in an anti-clump substance that can mess up the sauce and adding the milk too quickly will cause the flour to make lumps. Block cream cheese can also be used or in addition to other cheeses. Once you master this sauce, it opens up all kinds of options.
Homemade Cheese Sauce
- 2 tablespoons butter or margarine (could even use bacon grease for a different flavor)
- 2 tablespoons flour
- 1 tablespoon mustard
- 1 cup milk, can use up to two cups depending on how thin you want it
- 8 ounces of block cheese, shredded
- Salt and pepper to taste
- In a medium size sauce pan over medium high heat, then add the butter and melt.
- Add in the flour to the butter and let it cook for 30 seconds or so, then slowly whisk in the milk. Next, add in the cheese and mustard. Continue to mix until the cheese is melted. Salt and pepper to taste
- Serve! If you want a taco flavor, you can add taco seasoning. You can also add cajun seasoning or if using a white cheese like mozzerella, you could add italian seasoning
Monday-
- Breakfast- leftover pancakes, canned peaches
- Lunch- leftovers, pretzels, carrots and celery sticks
- Dinner- Nachos with refried beans and homemade cheese sauce, taco rice
Tuesday-
- Breakfast- eggs, toast, canned peaches
- Lunch- microwave baked potatoes with leftover cheese sauce, carrots and celery stick
- Dinner- Creamy Tuna Pasta with Peas and Parmesean, salad, garlic toast
Wednesday-
- Breakfast- Raisin oatmeal, banana
- Lunch- Egg salad sandwiches, pretzels, apple
- Dinner- Bean soup and corn bread
Thursday-
- Breakfast- Peanut butter and chocolate chip oatmeal, banana
- Lunch- leftover bean soup, crackers
- Dinner- Pasta with Tomatoes and White Beans, roasted broccoli, garlic toast
Friday-
- Breakfast- Eggs, toast, banana
- Lunch- Sandwiches, pretzels, apple
- Dinner- Smoked sausage, cajun rice just using green pepper, roasted sweet potatoes, garlic toast
Saturday-
- Brunch- Fried bologna and egg sandwiches, fried potatoes and onions, cooked apples
- Dinner- Cabbage with Chicken saving some cabbage for tomorrow, roasted potatoes, bread and butter
Sunday-
- Brunch- Oatmeal Pancakes , homemade pancake syrup, scrambled eggs
- Dinner- Schnitzel , Colcannon, corn, bread and butter
Have a good week!
~ Sarah
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