Easy cheese sauce is nearly a necessity for whole food-eating kids.
We recently rid ourselves of the last box of pre-packaged macaroni and cheese, and while I love homemade macaroni and cheese (the baked variety)…it’s not always quick enough to get on the table for a toddler lunch.
So, when I saw a recipe in the April 2012 issue of Cooking Light for a quick cheese sauce, I knew I’d have to give it a try (with a few minor modifications) on our macaroni noodles for the kids. It was incredibly simple and so fast…it only takes about 10 minutes to prepare.
The Results
Yum. This sauce is nice and mild for the kids, and delicious for the adults. We had ours over noodles and broccoli and everyone enjoyed it. This is a definite repeat for its simplicity and its yumminess. We made this while on vacation with family and all the kids loved it!
Vegan? Try our vegan cheese sauce powder mix instead!
Easy Cheese Sauce
Adapted from Cooking Light Cheddar Cheese Sauce Recipe.
Ingredients for 1 1/2 cups cheese sauce
2 cups milk, divided
2 1/2 tablespoons whole wheat flour or gluten-free flour blend
1/4 teaspoon sea salt
1/4 teaspoon cumin
3 ounces sharp cheddar cheese, shredded (about 2/3 cup, packed)
1/2 teaspoon black pepper (optional…I leave it out for the kids and add a bit to my own)
OPTIONAL add in: 2 ounces of cream cheese for a thicker, creamier sauce
Method
Combine 1/2 cup of the milk and the flour in a saucepan and whisk to combine.
Stir in remaining milk, sea salt and cumin.
Bring to a boil over medium heat, stirring frequently.
Reduce heat to low and simmer for about 2 minutes until slightly thickened, stirring constantly.
Remove from heat.
Stir in cheese and, if desired, black pepper.
Stir until cheese melts.
Serve over noodles, vegetables or as a dipping sauce.
Instant Pot Method
Combine 1/2 cup of the milk and the flour in the instant pot on medium saute mode and whisk to combine.
Stir in remaining milk, sea salt, and cumin.
Stir frequently and cook for about 2 minutes on saute mode.
Stir in cheeses and, if desired, black pepper.
Stir until cheese melts.
Serve.
This post is shared with Real Food Wednesday, Whole Food Wednesdays, What’s Cooking Wednesday, Works for me Wednesday and These Chicks Cooked.
Easy Cheese Sauce
Ingredients
- 2 cups milk, divided
- 2 1/2 tablespoons whole wheat flour or gluten-free flour blend
- 1/4 teaspoon sea salt
- 1/4 teaspoon cumin
- 3 ounces sharp cheddar cheese, shredded (about 2/3 cup, packed)
- 1/2 teaspoon black pepper (optional...I leave it out for the kids and add a bit to my own)
- OPTIONAL add in: 2 ounces of cream cheese for a thicker, creamier sauce
Instructions
- Combine 1/2 cup of the milk and the flour in a saucepan and whisk to combine.
- Stir in remaining milk, sea salt and cumin.
- Bring to a boil over medium heat, stirring frequently.
- Reduce heat to low and simmer for about 2 minutes until slightly thickened, stirring constantly.
- Remove from heat.
- Stir in cheese and, if desired, black pepper.
- Stir until cheese melts.
- Serve over noodles, vegetables or as a dipping sauce.
- Instant Pot Method
- Combine 1/2 cup of the milk and the flour in the instant pot on medium saute mode and whisk to combine.
- Stir in remaining milk, sea salt and cumin.
- Stir frequently and cook for about 2 minutes on saute mode.
- Stir in cheeses and, if desired, black pepper.
- Stir until cheese melts.
- Serve.
