This delicious sauce should be a staple in your recipe repertoire as it is incredibly versatile. You can put it on pasta, vegetables and even pizza. Think of it as a grown up macaroni and cheese sauce.
This recipe has been a favourite of mine of late because it is delicious and versatile. Unlike your basic macaroni and cheese sauce it is quite complex in flavour with the notes of garlic, nutmeg and cayenne pepper. You can mix different kinds of cheeses or just use one kind. My favourite sauce has been a mix of mature cheddar with some gouda, but you can be really creative with it. This sauce goes extremely well with spinach, broccoli and cauliflower. You can get anyone to eat their veggies if you hide them underneath enough cheese sauce. Here are some of the dishes that I made using this sauce.
Cheesy Garlic White Sauce Pizza with Spinach and Chili Flakes
Make sure the cheese sauce is warm before layering it on the crust. Add blached spinach and mozzarella cheese and bake. Sprinkle with chili flakes fresh from the oven.
Cheater’s Cheesy Potato and Broccoli Gratin
Preboil 1 kilo sliced potatoes until just tender and blanch some broccoli. Chop the broccoli into small pieces. Mix it with the warm sauce and add it to a casserole dish. Sprinkle grated cheese on to and bake until crispy and golden on top.
Cheesy Garlic Spinach Tortellini
Blanch the spinach and squeeze out as much water as possible. Boil the tortellini and mix the warm sauce and spinach. Serve with a sprinkle of chili flakes and parmesan to taste.
Creamy Cheesy Garlic Sauce
Yield: 4 portions Difficulty: 2/5 Time: 15-20 min
- 30 gr butter
- 2 cloves of minced garlic
- 30 gr flour
- 300-400 ml whole milk
- ½ tsp cayenne
- 1 tsp garlic powder
- a dash ground nutmeg
- 100-150 gr grated cheese (cheddar, gouda)
- Melt the butter in a saucepan on medium heat and sauté the garlic until fragrant. Stir in the flour until smooth and cook it for about two minutes.
- Add the milk in stages and stir until smooth. Cook the mixture on medium low for five minutes.
- Add the salt, cayenne pepper and garlic powder. Then add the grated cheese on low heat and stir it until it has fully dissolved. Should the sauce be too thick you can loosen it with either pasta water or additional milk. Season the sauce to taste before serving.
Here you have an easy and delicious cheese sauce recipe that you can use in a variety of ways. You can even make a bigger batch of this sauce and use it a few days later for another dish, if kept in the fridge. I often make one batch of sauce and use it two ways. Once on tortellini and the other time on a pizza. One time macaroni and cheese and another time a cheater’s potato gratin (I cheat because I use cooked potatoes). The most difficult thing about making this sauce is making a roux, and once you know how to make that it is as easy as pie. I hope you enjoyed this post and have a great day. Stay safe and wear a mask!