Andy Montoya
American cheese sauce is a versatile and easy-to-make sauce that can be adjusted to suit many dishes. It can be made with just two ingredients: American cheese and milk. The cheese can be deli slices, or processed American cheese, and the milk can be substituted with heavy cream or whole milk for a richer flavor. The cheese sauce is made by melting the cheese with milk in a saucepan on medium heat, or in the microwave, and stirring until well combined. The sauce can be served with vegetables, pasta, nachos, or used as a dip. To change the flavor of the sauce, spices such as cayenne pepper, garlic powder, or salt can be added, and for a spicier sauce, hot peppers or chilies can be included.
| Characteristics | Values |
|---|---|
| Number of ingredients | 2-6 |
| Ingredients | American cheese, milk, butter, flour, salt, spices, chilies, tomatoes, jalapenos, mustard, garlic powder |
| Cheese type | Deli slices, processed slices, shredded, Colby Jack, Sharp Cheddar |
| Milk type | Whole milk, heavy cream, half and half, 2% milk |
| Butter type | Salted butter, unsalted butter |
| Flour type | All-purpose flour, gluten-free flour |
| Salt type | Regular salt, garlic salt |
| Spices | Cayenne pepper, garlic powder, hot Hungarian paprika |
| Additions | Green chilies, diced tomatoes, jalapenos |
| Texture | Thick, gritty |
| Dishes | Veggies, chips, nachos, mac and cheese, fries, sandwiches, burritos, enchiladas, tortilla chips, quesadillas, pretzels, soft pretzel bread |
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What You'll Learn
Making a roux
To make a roux, you'll need butter, flour, and milk. The ratio of butter to flour should be 1:1. Start by melting the butter in a saucepan over medium heat. Once melted, add the flour and whisk to combine. Cook the mixture for about 1 minute, stirring constantly, until it forms a paste. This paste is your roux.
Now it's time to add the milk. Slowly pour in the milk, whisking continuously. The amount of milk you add will depend on how thick you want your sauce to be. For a thinner sauce, add more milk, and for a thicker sauce, add less. Continue whisking until the sauce reaches your desired consistency.
It's important to note that the roux should have a creamy consistency, not too runny or too thick. Once you've achieved this, you can start adding your cheese a little at a time. Keep whisking until the cheese is fully melted and combined with the roux.
If you're using American cheese, it's worth noting that the processed variety contains emulsifiers that will make your sauce smoother. The sodium citrate in American cheese will also change the texture, making it gooier and similar to boxed mac and cheese. You may need to add more milk to thin out the sauce if it becomes too thick.
Additionally, if you're making a cheese sauce for mac and cheese, be aware that the sauce can become grainy if it's not heated to the correct temperature before baking. To avoid this, ensure the sauce is heated thoroughly before placing it in the oven.
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Using milk alternatives
While the classic recipe for a cheese sauce with American cheese includes milk, there are several milk alternatives that can be used instead. For example, heavy cream can be used in place of milk, as can water, beer, bone stock, or even whipping cream.
If you are using milk alternatives, you can follow the same process as you would with milk. This involves melting the cheese in a saucepan over medium heat and adding your chosen milk alternative, then stirring until the cheese has melted and combined. You can also make this in a microwave, by placing the cheese and milk alternative in a microwave-safe bowl and microwaving in 30-second intervals, stirring between each interval until the cheese has melted.
If you want to add extra flavour to your sauce, you can add spices or seasonings of your choice. For example, you could add some hot sauce or salsa verde for a kick of heat. Alternatively, you could add butter, flour, and salt to your sauce, whisking until a paste forms before adding your milk alternative and cheese.
It is worth noting that if you are using a milk alternative, your sauce may have a slightly different texture or taste than if you used milk. However, with the right combination of ingredients and spices, you can still create a delicious and creamy cheese sauce.
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Seasoning
Start with the Basics: Salt and Pepper
The foundation of any seasoning blend starts with salt and pepper. Add a pinch of salt to enhance the flavour of the cheese sauce. As mentioned in one source, adding salt can "bump up that flavour". You can adjust the amount of salt to your taste preferences. Additionally, a crack of black pepper can add a subtle kick to the sauce.
Add a Touch of Spice: Chili Powder
For those who enjoy a bit of spice, chili powder is an excellent addition. Start with a small amount, such as 1/4 teaspoon, and adjust to your desired spice level. Chili powder adds a nice kick to the sauce without making it overly spicy. It's a common seasoning in nacho cheese sauces, giving it that extra punch.
Explore Aromatic Options: Garlic Powder
Garlic powder can be a fantastic way to add depth of flavour to your cheese sauce. It contributes a mild garlicky note that pairs well with the cheese. If you're using the sauce as a vegetable topping, consider adding garlic powder. It can also be used in combination with salt; garlic salt is an option if you want to explore a different flavour profile.
Thicken with a Twist: Flour and Butter
While flour and butter are not typically considered seasonings, they play a crucial role in thickening the sauce and adding a subtle flavour. Creating a roux by melting butter and mixing in flour will give your sauce a heartier texture. This step also adds a hint of nuttiness to the overall flavour profile.
Experiment with Additional Ingredients
Feel free to get creative and experiment with additional ingredients to season your cheese sauce. Some options include mustard or mustard powder for a tangy twist, especially if you're using cheddar cheese. You can also try adding diced green chillies, sliced green onions, or even refried beans for a unique twist.
Taste and Adjust
Finally, the key to successful seasoning is to taste and adjust as needed. After adding your seasonings, give the sauce a stir and taste it. If you feel it needs more salt, pepper, or spice, add a little at a time and taste again. This iterative process ensures that you don't over-season the sauce and allows you to create a balanced and delicious American cheese sauce.
Remember, the beauty of making your own cheese sauce is that you can customise it to your preferences. Don't be afraid to experiment with different seasoning combinations to find your perfect blend.
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Adding ingredients for texture
When making an American cheese sauce, you can add ingredients to change the texture and make it thicker or thinner. For a thicker sauce, you can add more cheese, such as sharp chedder, Colby Jack, or cheddar jack. You can also add flour to thicken the sauce, creating a roux base. Start with two tablespoons of flour and adjust as needed.
For a thinner sauce, you can add more milk. Whole milk is recommended for the best creaminess, but you can also use heavy cream, half-and-half, or 2% milk. Add milk in small increments, such as three to four tablespoons at a time, until you reach your desired consistency.
If you're using a different type of cheese, such as regular cheddar, you may need to add an emulsifier like sodium citrate to prevent the sauce from splitting as it cools.
Additionally, you can add other ingredients to change the texture and mouthfeel of the sauce. For example, adding diced tomatoes or sliced jalapenos can give the sauce a chunkier texture and a spicy kick. You can also experiment with other add-ins like green chilies, garlic powder, or ground beef to create a unique texture and flavor profile.
Remember, when adjusting the texture of your American cheese sauce, it's important to add ingredients gradually and taste as you go to ensure you achieve your desired consistency and flavor.
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Storing and reheating
Storing:
It is generally recommended to store leftover cheese sauce in an airtight container in the refrigerator. It should keep for about 3-4 days.
Reheating:
When it comes to reheating, there are several methods you can use:
- Stovetop: Reheat the sauce in a saucepan over low heat, stirring frequently. Ensure the temperature does not exceed 149°F (65°C) to prevent the sauce from curdling. Add a splash of milk or cream to help maintain its consistency.
- Microwave: Place the sauce in a microwave-safe container and heat in short intervals, stirring between each interval to prevent burning. The microwave is a convenient option for reheating small portions.
- Double Boiler: Fill a pot with simmering water and place a heat-proof bowl containing the sauce on top. This method ensures gentle and even heating, reducing the risk of graininess.
Regardless of the method you choose, it is crucial to reheat the sauce slowly and stir frequently. Adding a small amount of liquid, such as milk or water, can also help maintain its creamy texture. Additionally, consider adding a slice of American cheese or a little cold cream to improve the consistency and flavour.
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