Ohh about 3 years ago I came here to visit Aubrey, I was pregnant, hungry, very sore feet and waiting in a two hour line to see those dang fake princesses at Disneyland that would make my daughter's heart melt, when I spotted a food stand. Being pregnant I had every excuse to waste money on food. right? So I wandered over there to check out the goods... and it was some kind of a mid-evil food stand, with, you know, turkey legs and baked potatoes. Right then and there I had the fattiest, most delicious baked potato ever. It had fake butter, fake cheese and bacon. heaven help me. I went back a few years later, and it wasn’t as good. Maybe not as much fake butter…or maybe it was just better the first time because I was pregnant. Take your pick.
Either way, I've been trying out cheese sauces and taste testing recipes trying to get the best cheese with out using "fake" cheese (as my husband calls it..) or "cheese product" . But its hard to get that strong chedder taste, without it being too sharp, and a smooth creamy texture right? WELP folks I have the solution. It's really quite simple. (and you should use it when your making your homemade mac n cheese, actually it was this Zebra Mac n Cheese that made me discover it)
The solution is using SHARP Cheddar cheese for half of your cheese requirements. By the time you mix your milder cheeses, with the roux and the milk and the spices the cheddar cheese flavor your craving is lost!
You can put it on, or dip it in anything. Dress up your veggies or fatten up those fries...I chose potatoes because when I was little and on the very rare occasion that we ate fast food, my dad gave us one choice and one choice only for our selection. A Hamburger.
Have you guys seen this Potato Express? It's legit. seriously works...potatoes, sweet potatoes, bread....we kind of love potatoes at our house and therefore love the potato express.....
{real} Cheddar Cheese Sauce
Ingredients
- ¼ cup butter
- ¼ cup flour
- 1 teaspoon Korr's veggie or chicken bullion
- 2 cups milk
- 1 cup sharp cheddar cheese don't budge on this one
- 1 cup mild cheddar or a blend
Instructions
- in a med sauce pan, on med-low heat melt butter and whisk in flour.
- allow flour to bubble for a minute, add in bullion.
- Slowly pour in milk, while quickly whisking.
- let sauce thicken, and add cheese.
- Stir sauce until cheese is melted.
- Serve immediately.
Nutrition
Erin V says
oh man, this sounds so much better than just using grated cheese and waiting for it to melt in the potato- thank you for this everything sauce!
Bruce race says
Love your dishes