Patrick Oconnell
Ragu Double Cheddar Cheese Sauce is a versatile product that can be used in a variety of dishes. One of the most popular ways to use it is in macaroni and cheese. To make this dish, cook elbow macaroni according to the package directions, drain it, and then return it to the saucepan. Stir in the Ragu Double Cheddar Sauce and heat through. You can also add garnishes such as bacon, mild salsa, cut-up cooked chicken or ham, or cooked broccoli florets. In addition to macaroni, the sauce can be used as a topping for nachos or vegetables, or even as a base for a macaroni and cheese pizza.
How to use Ragu Cheese Sauce
| Characteristics | Values |
|---|---|
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings | 4 |
| Ingredients | 8 ounces elbow macaroni, 1 jar RAGÚ Double Cheddar Sauce |
| Instructions | Cook macaroni in a large saucepan according to package directions; drain. Return macaroni to the saucepan, then stir in sauce and heat through. |
| Garnish | Bacon (optional) |
| Tips | Try stirring in mild salsa, cut-up cooked chicken or ham, or cooked broccoli florets. |
| Other Uses | Use as a nacho topping, serve with vegetables, or toss with cooked macaroni for a macaroni and cheese pizza. |
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What You'll Learn
How to make a roux
A roux is a fundamental cooking technique and is one of the building blocks of cooking. It is a simple mixture of flour and fat, typically butter, cooked together to form a paste. The traditional ratio of fat to flour is 1:1 by weight, not volume. For example, 2 ounces of butter (4 tablespoons) would require 2 ounces of flour (scant 1/2 cup).
To make a roux, melt the butter over medium-low heat in a saucepan. Then, add in the flour and cook the mixture over low heat for at least 2 minutes after the mixture starts to bubble. This step ensures that the sauce doesn't have a floury taste and prevents the butter solids from burning. Make sure to constantly stir the mixture to prevent it from burning. If it cooks too fast, lift the pan off the heat and set it on a cold burner, continuing to mix until it cools down. Then, return the pan to the heat and adjust the temperature as needed.
Once the roux is cooked, gradually add a liquid such as milk, broth, or stock. Whisk the liquid into the roux a little at a time, ensuring it's well incorporated. The roux will dissolve into the liquid and thicken it into a smooth sauce. The amount of liquid added can be adjusted to achieve the desired consistency of the sauce.
The colour, flavour, and thickening power of the roux depend on how long it is cooked before adding the liquid. A white roux is cooked just until the mixture bubbles without colouring and is used for white sauces or thickening soups. A blonde roux is cooked slightly longer, resulting in a pale golden colour and a nutty flavour. It is used to thicken velouté and has slightly less thickening power than a white roux. A brown roux is cooked even longer, producing a deep brown colour, and is used for brown sauces. The longer a roux is cooked, the less thickening power it has.
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Using Ragu with macaroni
Ragu Double Cheddar cheese sauce is a great option to use with macaroni. It is made with real Cheddar, Parmesan, and Romano cheese, and can be used to make macaroni and cheese, as well as a dip for vegetables and meats. Here is a step-by-step guide to using Ragu with macaroni:
Ingredients:
- Ragu Double Cheddar cheese sauce
- Macaroni
- Butter
- Evaporated milk
- Cheese
- Eggs
- Mustard
- Salt and pepper (optional)
Method:
- Cook the macaroni in a large saucepan according to the package directions. If you want to add some extra flavor, you can cook the macaroni in salted water.
- Once the macaroni is cooked, drain the water and return the macaroni to the saucepan.
- Stir the Ragu Double Cheddar cheese sauce into the macaroni. You can also add some butter, evaporated milk, cheese, eggs, mustard, and salt and pepper to the pot for extra flavor.
- Continue stirring over low heat until the mixture is heated through. Make sure not to overheat, or the sauce will become lumpy.
- Serve immediately and enjoy!
You can also get creative and experiment with different ingredients to add to your Ragu mac and cheese. Some people like to add Monterey Jack and cheddar cheese, while others add ground beef or taco seasoning with a dollop of salsa for a Mexican flair. Feel free to adjust the recipe to your taste preferences and get creative with your Ragu mac and cheese!
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Adding meat and vegetables
Ragu is a traditional Italian sauce that is typically used in pasta dishes. It is a rich meat sauce that enhances the flavour of pasta dishes. The base of the sauce is usually tomatoes, ground beef, onions, wine, milk, carrots, and chicken or vegetable stock. It is cooked over a low flame for an extended period.
Meat options
You can use ground beef, sausage, or bacon for a flavourful sauce. If you don't want to use beef, you can also use ground chicken or pork.
Vegetable options
Vegetables such as onions, garlic, carrots, celery, and mushrooms can be added to the ragu. You can also include tomatoes, either fresh or canned, depending on your preference. For a charred vegetable ragu, you can use a combination of yellow onion, celery, carrots, portobellos, and garlic.
Cooking instructions
Start by frying the bacon in a pot or Dutch oven over medium-high heat. Add butter and olive oil, followed by the vegetables, and cook until tender. Then, add your choice of meat and cook until no longer pink. Add the wine and bring to a boil, simmering for a few minutes. Finally, add the tomatoes, tomato sauce, and remaining ingredients, such as milk, cream, and herbs. Bring to a boil, reduce the heat, and simmer for 60-90 minutes.
You can also use a slow cooker to finish the ragu after browning the meat and vegetables. This allows the flavours to develop even further.
Once your ragu is cooked, serve it over pasta, such as pappardelle or tagliatelle, with freshly grated Italian cheese. You can also pair it with roasted or steamed vegetables, garlic bread, or a salad.
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Making a basic cheese sauce
To make a basic cheese sauce, you will need:
- Butter
- Flour
- Milk
- Cheese
Some recipes suggest using heavy cream for a richer sauce, and you can add seasonings and spices to taste.
The first step is to make a roux, which is a paste made from butter and flour cooked together. The trick is to add the milk without creating lumps in the roux. Once you have a smooth white sauce, you can add the cheese. It is important to grate your own cheese as pre-shredded cheese is coated and will not melt smoothly. You can use a variety of cheeses, such as cheddar, Gruyère, Parmesan, or a combination of your choice.
The key to a smooth sauce is to avoid overheating, as this can cause the sauce to break or become gluey. Once the cheese has melted, the sauce is ready to serve.
This basic cheese sauce can be used as a topping for pasta, vegetables, or baked potatoes, and can be stored in the refrigerator for up to a week.
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Using Ragu as a nacho topping
Ragu can be used as a nacho topping in several ways to elevate the flavour and texture of the dish. Firstly, ragu can be heated and combined with salsa, creating a flavourful sauce to be poured over tortilla chips. This simple recipe can be enhanced by adding shredded chicken, ground beef, or pulled pork, transforming it into a heartier meal.
For a more indulgent option, ragu can be used as a base layer on tortilla chips, followed by toppings such as chicken, beef, or pulled pork, and then a generous sprinkling of shredded or melted cheese. The ragu provides a savoury and rich flavour that pairs well with the cheese, creating a decadent and satisfying bite.
Additionally, ragu can be incorporated into nachos as a complementary sauce to other toppings. For instance, it can be drizzled over tortilla chips topped with steak slices, jalapeños, and cheese, adding a savoury note to the spicy and tangy flavours. Ragu can also be used in place of salsa or alongside it, offering a different texture and taste experience.
To customise ragu nachos further, various ingredients can be added or substituted to cater to different preferences. For a vegetarian option, black beans can be used as a protein alternative to meat, providing a creamy and meaty flavour. For those who enjoy spicy food, jalapeños can be included, either fresh for a subtle kick or roasted for a milder, smokier taste. Other toppings such as green onions, olives, lettuce, and sour cream can also be added to enhance the flavour and texture of the nachos.
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