Cheese sauce for pasta, vegetables, chicken (video!)

In this program ... how good cheese exists.

How about Paulina's friends. Here Nicola, producer of the cycle. This time Paulina brings us an ideal sauce for pasta, grilled chicken, gratin vegetables and thousands of variants. This cheese sauce is very simple to prepare and has everyday ingredients.

On this cheese sauce and with what dishes use it

This cheese sauce is simple to prepare and very rich. Ok for almost anything, I really like baked dishes. Once you take your hand to make it thicker or more liquid, you can choose how it looks better with each dish.

I like to accompany:

• Gratin vegetables: cauliflower or broccoli, for example.
• Leaf vegetables: adding in the final part of the spinach process, for example (it can also be chard), you will have great cheese cream spinach.
• Pasta: gratin or not, this cheese sauce is great with pasta, especially with stuffed pasta.
• Meats: A grilled chicken can become a chicken with great cheese sauce.

Careful! This sauce is a cheese bechamel. It does not serve as cheese sauce to eat cold (like DIP), since when cooling it becomes much thicker.

If you did it, it cooled and want to return it to the consistency in which you had it, you just have to put it over very low heat and stir without stopping with a wooden spoon.

What cheeses use for homemade cheese sauce

Basically, any cheese that melts well, is hard or soft. You have to look at making a good combination of cheese.

I always put a soft cream cheese cream, because I like the texture it gives it. And a parmesan hard cheese ... because I love Parmesan.

And then change the rest: Roquefort, Gruyere, even other cheeses like field cheese.

Below Paulina explains well how it is used and all the details of their preparation.

Enjoy the video!

Nicola Garupa
Producer
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Homemade cheese sauce recipe

Ingredients

For 1 sauce (Cuac!)

• 1 CDA. of butter
• 1 CDA. of flour
• 1 cup of milk
• 1 cup and a half (approx) of cheeses of your choice
• Nutmeg
• Pepper

Bechamel with cheese

1. Rallá the hard cheeses and cut the soft cheeses into small pieces. The sauce we are going to do requires that we are firm all the time next to the pan, so it is important to have everything prepared.
2. Miert the butter over medium heat in a pan.
3. Once it is melted, add the flour and stir with wooden spoon continuously. The flour must be golden. What we are doing in this part is called the Roux and it is very important: this will depend that the sauce does not remain with raw flour flavor. If you want to see the entire detailed procedure and with tips ter ecoming this white sauce recipe (and avoid a major family tragedy).
4. When the mixture of flour and butter is seen golden (it is approximately 1 minute), add all the milk, without fear. Continue stirring with the wooden spoon (or with a whipper, as I do), continuously already low heat. Little by little, the sauce will thick.
5. When it has thickened more or less half of what you have planned (precision is not my thing ...), add the cuts cut and grated. I kept stirring continuously, until the cheeses are completely melted.
6. The cheese sauce is already ready. If possible, eat it right now. If you let it cool, it will thicker too. This is not a problem and you can heat it over very low heat and stirring continuously until you are leaving it again.