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Lori2

Cheese Sauce

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I'm trying to put together a casserole with chicken, rice, broccoli and cheese sauce. I'm having difficulty coming up with a smooth cheese sauce. Does anyone have a good recipe for cheese sauce? Also any suggestions for additional seasonings.

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I'm trying to put together a casserole with chicken, rice, broccoli and cheese sauce. I'm having difficulty coming up with a smooth cheese sauce. Does anyone have a good recipe for cheese sauce? Also any suggestions for additional seasonings.

This is what I do: In a non stick skillet put 2 tablespoons of cornstarch. Gradually whisk in 2 cups of milk and cook over medium heat until it comes to a boil and thickens up. Whisk often to keep it smooth. Reduce heat to low and stir in 2 cups of grated cheese--whisk till melted and smooth.

Turn off heat, add a tablespoon of butter, salt and pepper to taste.

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or.. maybe if you can find a gluten-free cream of mushroom soup.. add in sour cream & cheddar & swiss

um.. when are we all gonna get together for a pot luck :P

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This is what I use for any cheese sauce. All gluten free.

2 pounds Velveeta cheese

1 can evaporated milk

1 stick margarine

Cut buttter and cheese into 1 inch cubes place into large microwave dish pour evaporated milk on top and nuke for about 2 minutes at a time until smooth and creamy. Stir in between each nuke time so cheese does not burn. Ususally takes about 10 minutes altogether to melt cheese and butter to smooth consistency.

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Thanks for the ideas. I'm doing OK figuring out recipes for just my husband and me but when I have to make something for other people (that I can eat too)that presents a bit of a challenge. I've never been adventuresome with recipes, but I am going to have to learn to be creative.

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Here's one I like to use:

2oz butter

3 level tablespoons maize corn flour (or cornstarch)

2 cups skim milk

1 tablespoon parmesan

2oz tasty cheese, grated

Melt butter in a pot. Add corn flour, stir well. Add skim milk. Stir constantly until thickened. Add cheeses. Stir until cheese has melted.

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Similar one, which I use for mac and cheese:

3T butter or fat of your choice - melt on low heat.

2T cornstarch or gluten-free flour mix (I find the mix thickens more)

Stir together until all lumps are out.

1t salt

(1t ground mustard powder)

Add 2 c milk. Raise heat and stir continually until it starts to boil, then lower heat a little and cook for 1 - 2 minutes while stirring.

Turn off the heat and add in 8 oz grated cheddar, stir until it melts.

Good over veggies to disguise their nastiness.

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