cheese sauce

Delicious, Cheesy, Perfect, Creamy and EASY cheese sauce without flour!

Cheese Sauce Without Flour

butter

milk

oz cream cheese

velveeta

parmesan cheese

Place the butter and milk into a saucepan set on the stovetop over medium low heat. Stir Frequently.

When butter is melted, add the cheeses.  Stir frequently.

If you have lumps, whisk vigorously for 1-2 minutes.  Keep stirring until all ingredients are melted.  Serve hot.

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Making your own cheese sauce for this Cheesy Chicken & Broccoli Bubble Up Bake from Delish.com makes all of the difference. 

Chicken Bacon Ranch Bubble-Up Bake

Cooking spray

bacon

tbsp. all-purpose flour

c. whole milk

c. shredded cheddar

broccoli,

c. shredded chicken

refrigerated biscuits

ranch seasoning mix

I sauteed onion and minced garlic in the butter before making the roux, then sprinkled ranch seasoning in just before adding the vegetables (I used broccoli, cauliflower, and carrots) to add more flavour. Once I put the chicken on top I lightly sprinkled salt and some more ranch seasoning. Then the bacon and biscuits, with a little more ranch seasoning on to finish. I loosely put tinfoil over the casserole dish for the first half of baking and then removed it for the second half. Also, I baked it for 1 hour total so that the vegetables were fully cooked. Long story short, the kids absolutely loved it, even my picky 7 yr old and I will definitely be making this again!

Delicious! I used green beans instead of broccoli and fried them up a little in the bacon grease before making the gravy. My whole family loved it!

My family and I love this recipe -which is pretty hard. This is in our top five favorite recipes and in on our meal rotation. I make it just like the recipe here. Thumbs-up from me.

I replaced the whole milk with almond breeze milk and I used garlic ranch seasoning instead. Also I did not have any shredded cheddar at the house so I used fiesta cheese and shredded some goat cheese. It was a big hit with the family! I also prepared creole style corn and butter garlic rice as a side with it.

I used prosciutto instead of bacon and it was much less greasy(therefore a little healthier) but still added flavor. And I used Pillsbury crescent rolls instead of the biscuits. It was absolutely delicious and my 3 kids and husband all had seconds and said to definitely make this again.
I only made the substitutions because this is what I had on hand. I think I will keep the crescent  roll change but next time I will use bacon. Definitely a keeper.

I used the bacon grease to sautee some of the broccoli and some fresh chopped garlic and onions before making the roux. Turned out amazing!

I gave this recipe a try because well I was bored with the norm and decided to try out new ways to prepare meals for my picky grandkids. It was a winner for all except the youngest who's 5 yrs old. She is the pickiest and if i find a way to substitute the cheese then I'm sure the recipe would be a winner for her as well. Maybe try a different cheese to win her over but I know out of 5 out of 6 in the home I will make this meal be a part of our menu for now on. Absolutely give a 4 star rating just as it is good can make better with additional vegetables and maybe substitute with different cheese option.

Very bland. Wasn’t a favorite at all. The broccoli mixture was not good. Needs a lot more seasoning or use bacon grease.

This was horrible. I don't know why it tasted salty and the biscuts were just uncooked and brown on the top tasting like the most nastiest meal I have ever cook. I will not be making this ever again or at least using this horrible recipe.

This was super easy and had tons of flavor. I used a pre cooked rotisserie chicken. My family really enjoyed it.

This is my new comfort food! I used home made biscuits on top cuz I hate fridge biscuits and it was wonderful! Thanks!!

WOW this is good! Was looking for a use for half a rotisserie chicken, definitely picked a winning recipe! I'm in love

I found that you should not substitute a 2 quart corningware for a flat 9x 13. The biscuits were raw in the middle of the dish, but using an actually flat 9x 13 should do the trick.  It's really tasty with corn as well.  Will definitely make again.

Loved this. Only change I made is what someone else recommended. I left the bacon grease as part of my rue. Really good fall comfort food.

Flavors were good, but the biscuits were brown on top and uncooked/soggy on the bottom.

Awful! I will not make this meal again. The biscuits did not cook through all the way, the sauce way too thick and rich, and by sprinkling the ranch dressing mix on top it made it very salty. All in all, not a good tasting meal at all.

As suggested by another reviewer, I saved the bacon drippings and added enough butter to make 6 tbsp total. I also sprinkled the ranch dressing over the cut up biscuits before topping with bacon. I didn't taste it because I'm on a keto diet, but the men in my family absolutely loved it!

This was so good, my 7 year old ate 3 servings and still wanted more after he looked like he was going to explode! Needless to say, I will definitely be making this again...and again...

https://streaming.hearstdigitalstudios.com/3b61860f-a18f-472c-a9e1-12f9d4150071/video_rover_16x9_1080p_hd_1518709078_53729.mp4

Chicken Bacon Ranch Bubble-Up Bake Is What Your Soul Needs

While technically a mornay sauce due to the cheese, this is my go-to béchamel sauce anytime I need a white sauce!

The Best Béchamel Sauce

unsalted butter

all-purpose flour

nutmeg

provolone cheese

Parmesan cheese

Salt and pepper (to taste)

In a medium saucepan placed over medium heat, melt the butter. Add the flour and cook, whisking constantly, until the flour turns light brown and emits a nutty aroma.

Slowly add the milk, whisking constantly. Once all of the milk has been incorporated, whisk in the nutmeg, and allow the mixture to come to a simmer. Once simmering, cook for 2 minutes, whisking constantly.

Remove from the heat, and add the shredded provolone a handful at a time, stirring until it melts. Stir in the Parmesan cheese and season with salt and pepper.

This delicious Brussels Sprout Sauce will have you craving Brussels sprouts all the time. Easy and cheesy, this simple dip dresses up any vegetable!

Brussels Sprout Sauce

garlic (minced)

flour

c. milk

salt (or

black pepper (to taste)

c. cheese (shredded (we used sharp cheddar))

lemon

Melt the butter in a small saucepan with the garlic over medium heat.

Reduce heat to low and whisk in flour bringing the mixture to a light simmer.

While continuing to whisk, slowly add milk.

When the sauce becomes a gravy-like consistency, add salt, pepper, and cheese.

Stir until cheese is melted. Remove from heat and add lemon juice.

Serve with steamed (or roasted) Brussels sprouts or any other vegetable. Enjoy!

Pretzel Bites with Cheese Dip are the perfect snack for tailgating. Soft, chewy and bite size with a golden crust, they're perfect for dunking into a rich cheese dip that can be customized 3-ways.

Pretzel Bites with Cheese Dip

water (lukewarm)

instant rise yeast ((1/4 ounce packet))

brown sugar

salt

baking soda

egg (beaten)

salt (for sprinkling)

Sharp Cheddar Cheese (grated)

salt + pepper

Cheese Dip (recipe above)

jalapeno (ribs & seeds removed, diced)

hot sauce

cayenne

Tablespoon mustard

horseradish

Dissolve the yeast in the lukewarm water. Whisk well until combined, about 1 minute. 

To a mixing bowl add the butter, brown sugar, salt, and yeast mixture. Stir until combined. Slowly add in 3 cups of flour, 1 cup at a time. Mix by hand or use mixer fitted with dough hook, until dough is thick. Add 3/4 cup more flour and stir. If dough is still sticky, add flour, and additional 1/4 cup at a time, until no longer sticky, and dough bounces back when poked with your finger.

Turn dough out onto a lightly floured surface. Knead for 2 minutes and shape into a ball. Place in a large mixing bowl that has been lightly coated with nonstick spray. Cover and let rest for 10 minutes. 

Meanwhile, bring a large pot of water to a boil with the baking soda, preheat oven to 425 degrees, and line two large baking sheets with parchment paper. 

Section dough into six equal parts and roll each section into long ropes. Then, cut into 1-1/2 inch bites.

Once water is boiling, drop 10 pretzel bites into water and boil 20 seconds. Remove with a slotted spoon and place onto prepared baking sheets, making sure that pretzel bites do not touch. Repeat with remaining pretzel bites.

Brush beaten egg over each pretzel bite and sprinkle with salt. Bake for 12-15 minutes, until golden brown, rotating the sheet pans once halfway through cooking.

Pretzel Bites

Heat milk in a small saucepan over medium heat until small bubbles form on the top.

Meanwhile, melt the butter in another saucepan over medium heat. Add flour and whisk until lightly browned, 2-3 minutes.

Add the warm milk to the flour butter mixture in a slow, steady stream, whisking constantly. Cook until the mixture thickens, about 5 minutes. Add the cheese and stir until smooth. Season with salt and pepper, to taste.

Cheese Dip

https://content.jwplatform.com/videos/75dKyZCm.mp4

Pretzel Bites with Cheese Dip are the perfect snack for tailgating. Soft, chewy and bite size with a golden crust, they’re perfect for dunking into a rich cheese dip that can be customized 3-ways.

Pretzel Bites with Cheese Sauce

Scalloped potatoes get a spicy kick with this recipe from Delish.com. 

Jalapeño Popper Scalloped Potatoes

bacon,

garlic cloves,

heavy cream

chicken broth

lb. russet potatoes (about 4 to 6 depending on size), peeled and thinly sliced into coins

c. shredded Cheddar

jalapenos, thinly sliced

This receipt takes scalloped potatoes up a notch. It might be a touch too hot for the kids, but it is sure to please most adult palettes. The potato to jalapeño ratio is such that it is never going to be as spicy as a jalapeño popper, but it might be more delicious.

https://streaming.hearstdigitalstudios.com/f5d3d960-ee23-4470-bc93-f7d1db6b1e9d/video_rover_16x9_1080p_hd_1573862367_24780.mp4

Jalapeño Popper Scalloped Potatoes are next level delicious.

Jalapeño Popper Scalloped Potatoes Will Make Your Heart Skip

This super easy cheese sauce recipe is a game changer in the kitchen and is way better than any store-bought kind!&nbsp;

Creamy Cheese Sauce

onion powder

white pepper

cheddar cheese

Melt butter in a saucepan. Add flour and cook for 1-2 minutes.

Add milk a small amount at a time, whisking smooth after each addition.

Add onion powder and white pepper.

Continue to cook over medium heat, whisking continually until slightly thick.

Remove from heat, and add cheeses. Stir until melted.

Learn how to make cheese sauce with this easy recipe. Great for cauliflower cheese, fish pies, mac and cheese and pasta.

Each serving provides 216 kcal, 9g protein, 9g carbohydrates (of which 4.5g sugars), 16g fat (of which 10g saturates), 0g fibre and 0.8g salt.

Cheese Sauce

400–500 milliliters/14–18fl oz milk

80 grams/3 ounces cheese, grated (e.g. mature cheddar, gruyère)

salt and white pepper

Cheese sauce

Learn how to make a white sauce with this video technique.

How to make white sauce

There&#x27;s nothing like Friday night, jammies and carbs with cheese, am I right? This Easy Philly Cheesesteak Bread is a cinch to make, in fact it&#x27;s faster than pizza!

Easy Philly Cheesesteak Bread

Loaf Bread (Italian

Ribeye Steak (Large, placed in the freezer)

Bell Peppers (Green, sliced thin)

Onion (sliced)

Cheese Sauce Starter

Pepper

Salt

Remove the inside of the bread, leaving a thick layer on the bottom so juices don&#x27;t soak through.

Remove the steak from the freezer and slice thin.

Heat a cast iron skillet over medium high heat and throw in the steak. Sprinkle with salt and pepper (remember to read our tip about salt in the post), moving the meat with tongs as it quickly cooks. Remove to a plate.

Turn the pan to medium and add a drizzle of oil. Add the peppers and onions and cook, stirring occasionally until tender.

In a separate pot, cook the sauce according to directions.

Toast the bread under a broiler, add the meat and veggies and top with sauce!

Béchamel sauce or white sauce is one of the five mother sauces and an essential French classic.

Béchamel Sauce | White Sauce

Tbsp butter

Tbsp all purpose flour

Cup milk

tsp ground nutmeg (optional)

salt and pepper

This fabulous creamy homemade cheese sauce is one of the quickest, easiest sauces to make and perfect for dipping broccoli and other veggies or drizzling over baked potatoes, nachos, or french fries.

Easy Homemade Cheese Sauce

(14 grams) butter

(8 grams) all-purpose flour

milk (any percentage)

(3 ounces) shredded Cheddar cheese

cayenne (to taste)

In a small pot, over medium heat, melt butter. Whisk in flour and cook, whisking continuously, until flour is lightly golden, about 1 minute.

Slowly pour in milk, whisking out any lumps as they form. Continue to whisk the mixture until it is thick and bubbly, 3 to 4 minutes.&nbsp;

Remove from heat, stir in the cheese a handful at a time until all the cheese has been used and sauce is smooth and creamy. Add cayenne, salt, and pepper to taste.

Serve immediately and enjoy!

Homemade Cheese Sauce is versatile, kid friendly and tastes great on everything from broccoli to bread.  This may be the best cheese sauce ever!

Homemade Cheese Sauce

Tablespoons Butter

Tablespoons flour

cheddar cheese (freshly grated)

In a medium size sauce pan over medium high heat, add the butter and melt.  Whisk in the flour and slowly whisk in the milk.  Add in the cheese and mix until cheese is melted and serve.

Sweet corn and VELVEETA Cheese Sauce are the last-minute additions to this rich and hearty Southwest beef chili.

VELVEETA Southwest Beef Chili

beef

onion,

garlic,

(28 oz.) crushed tomatoes, undrained

beef broth

Tbsp. chili powder

cumin

1-1/2 pouches (4 oz. each) VELVEETA Cheese Sauce (6 oz.)

corn

Brown meat with onions and garlic in large saucepan; drain. Return meat mixture to pan.

Add all remaining ingredients except VELVEETA Sauce and corn; stir. Bring to boil; simmer on medium-low heat 1 hour, stirring occasionally.

Stir in VELVEETA and corn. Cook 5 min. or until heated through, stirring frequently.

This simple lasagne bianco, made with a creamy ricotta bechamel sauce, is divine when mixed with slow-cooked lamb, or just by itself. Either way, serve with a fresh salad.



Ricotta and parmesan lasagne

packet fresh lasagne sheets

(50 grams) finely grated parmesan

eschalot, very finely chopped

(75 grams) plain flour

1L (4 cups) milk, heated

bay leaf

fresh ricotta

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981828251001&=domain=del

5348771529001-5981828251001

Salmon fillets topped with soft poached eggs and a delicious homemade cheese sauce.

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The most viewed cheese sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine