To everyone who wants to try this: Turning the heat off before adding cheese is probably the most important step. If you don’t then if its too hot while mixing cheese it goes grainy and has a horrible texture. Just thought id save ypu all from wasting blocks of cheese 😂
That's a roux, the base for a lot of sauces. Adding cheese makes it perfect for macaroni cheese, or just a dip, as you made. Adding more milk should thin it out, for future reference.
@@joshuahudson4 but they were correct because you have to make a roux in order to make a bechamel... so without the roux (flour and butter) you have no bechamel...😂
Here's my cheese dip that people always want me to bring to parties, it's so easy and so good. First I put half the jar of Salsa in the pot so the cheese doesn't stick to the bottom. I use a large pot because the larger the cooking surface the faster the cheese melts. Then I cut up a large Velveeta cheese into small sizes so it all melts evenly and once it's almost all melted I start adding the rest of a large jar of Salsa. You can use salsa or anything that's a liquid sauce. And you can use chunky salsa or not, mild or hot. I use both and mix them together. Don't need very much of the hot unless you enjoy your food burning all the way down to your stomach. Anyway, use at least a large jar of salsa and add the hot salsa until it reaches the hotness you can tolerate. You have to keep stirring everything until the cheese is completely melted with no lumps and the salsa is all mixed in. Then take off the stove. I keep my dipping sauce in a fondue pot over a small fondue flame. Fondue was very very popular back in the 1970's and a lot of homes had Fondue set ups. We did the hot oil for cooking meats like steak, shrimp, lobster, chicken. You cut everything up in bite sizes stick one piece on your fondue stick and put in the hot oil. Everyone at the table had different color sticks. Of course we did the melted cheese dip and would put things like celery, carrots, apples, pieces of thick bread. The last course was the Chocolate dip, o m g, my favorite was dipping strawberries, marshmallows, anything you think would taste great dipped in chocolate.
Preshreded cheese has an anti aglomerant on the surface of the shreds such as starch or plain white flour. Starch gelifies at higher temperatures which can make your sauce thicker
That cheese dip would work perfect for homemade mac and cheese too. Just mix in cooked noodles, put into a baking dish and coat with some bread crumbs before you toss it in the oven for about 20 minutes at 350.
Just becareful not to keep the heat up too high because it will cause the oils to separate... thus resulting in a gritty/chunky congealed mac and cheese oily mess.. also its highly recommended to get a noodle with texture on the outside because most elbow noodles or basic pasta noodles don't have enough texture on the noodle to keep the oily cheese mixture on the noodle.. resulting in noodles that slip out of the cheese mixture and have none of the flavor on them... personally I like **CELLENTANI** OR **tri color rotini** or even **fusilli** **bronze die** or **cavatappi** **rotelle** basically anything that has a shape that isn't just smooth.. more surface area and crevices is exactly what is needed to allow something extra oily/ greasy to attach itself to the star of the dish! Enjoy your mac and cheese!
for those wondering why it could have thrown the consistency off: pre shredded cheese has anti caking agents on the outside, which caused the dip to thicken :)
That's a bechamel sauce with cheese, possibly the best and easiest dip ever. However, you don't want to have your roux bubble up too much before adding the milk, otherwise it'll be too hard to mix in. The roux will have to thicken anyway, but the thicker it is before adding the milk, the harder it'll be to mix. On the other hand, if you let it thicken in the milk, you need to keep mixing constantly so it doesn't bunch up at the bottom. You have to find a balance, I like to get my butter sizzling hot, turn it off, and then add my flour, mix immediately, and finally add my milk immediately, turn the heat back on, and start mixing until the consistency is good.
btw, adam ragusea has this brilliant solution for cheese dip that doesn't involve a roux, use sodium citrate, or citric acid and baking soda, to create an emulsifying agent to bind your cheese and milk together instead.
Not sure if you'll see this comment, Lisa, but I enjoy a good runny cheese sauce and found out how to make it. It's very easy. Buy some *sodium citrate*. The recipe I do is a half cup of water with about 10grams of sodium citrate, heat this up to near boiling, add a half cup of milk, when it starts to percolate then add cheese. I usually make half medium, half sharp cheddar. When I want a white/blanco sauce, i use pepper jack. The amount doesn't really matter but I usually use half a pound of cheese total. Depending on how you want it to be flavored, you can add jalapenos or hot sauce of your choosing. Pickled jalapenos with the brine is a great choice for that classic nacho flavor. This will make a pretty runny sauce and it is perfect for nachos. I used to make cheese sauce exactly how you are making it with similar results. Also, if you want to never used pre-shredded cheese for a sauce because it has anti-caking powder (usually cellulose) and this prevents a smooth sauce.
I just made this today! It was so good! I used mozzarella instead since I didn’t have any other type of cheese and it was amazing! Just a little bit bland. I added some hot sauce and then it was perfect. I am storing a pretty big container of it in my fridge for later!
It doesn’t store v well as “dip” tho you can heat it up with some milk to revive it. Better just use it for some mac and cheese and bake it, this is how a lot of people make mac n cheese
This is why I would never choose use just mozerella in a sauce. It doesn't have a strong enough "cheese" flovour, it's just a very good melty/stringy cheese. A mix of the most mature cheddar you can get your hands on and parmigiano regiano would be best.
Hi Lisa Here is a helpful tip If ur cheese sauce gets too thick, slowly add in a little extra milk to thin it out I use this trick all the time when i get a little too generous with cheese
For anyone interested the basic process of butter, flour and milk (without the cheese) as shown in the video (not exactly in that way but she was pretty good) in Italy is called "besciamella" and it's the creamy ingredient you want to put in your layer of classic lasagna
Hey there Lisa! I always make this sauce for pasta. The way to make it runnier is to add more milk and whisk it until the milk is gone. Have a nice day:Johi (used my dad's account)
ah, i've found this exact recipe online and have had it! the only thing is, the longer it sits, the more chunky it gets. we still ate it obviously, and it tasted great, but it just didn't have the "dip" consistency.
Remember that the more you mix the roux and the cheese dip, the thicker it gets because gluten binds with itself and mixing increases chemical reaction frequency.
I knew this recipe looked familiar, it's the one I use! I tend to add other cheeses and some jalapeno liquid and thinly sliced jalapenos. (It's also reeeeally good with some thick cut bacon, just beware the oil that makes it look a bit strange)
I don’t know if you’ve made this already( you probably have) but can you make nachos, I wanna see how you do it/ your recipe. Also the cheese dip looks good!!
Day 1 of asking Lisa to make brocalini it’s so easy and only 5 ingredients chop the stems off the brocalini and then add to a pan in med heat put as much soy sauce as you want and put 2 tablespoons of garlic minced or garlic paste then put a tiny drizzle of maple syrup to pull it together and for the final touch put a bunch of crushed red pepper it’s amazing
Bechamel sauce. A classic and you can put all the cheese you want. If you want it runnier add more milk and remember that bechamel sauces thickens considerably when it cools down.
Adding some salsa to it at the end is good. Or pickled jalapenos. I make cheese sauce and mine is about the same. I actually have one video here on my channel of cheese sauce I made. Feel free to check it out.
Trust me it’s easy I never made cheese sauce before I followed this recipe and did it right the first time and it’s great add any seasoning or hot sauce you want
Try adding some American sliced cheese it’ll help it thin out and make it much tastier. Or a little bit of Velveeta they’re both processed cheese 🧀 and a little bit more milk lol It can always help if it’s too thick
Don't know if anyone commented yet. But shred your own cheese when making Queso or Cheese dip. Pre shredded has something in it to help it not stick together, like starch. So that's going to thicken up the dip instead of making it runny
Sometimes pre-shredded cheese can make cheese dips/sauces gritty. It has something kinda starchy in it to keep the shreds seperate. If you use block cheese and shred it in a food processor, you won't get the gritty texture.
This is PERFECT I can give you a cheese recipe I made but it depends on how much your making • half block of cream cheese • 1/4 shredded block of cheddar cheese • 2 Carolina reaper cheese slices (not that spicy) • half of small can of pickled jalapeños • whisk together until there are no clumps • salt, pepper (I think, my mom helped so idk) • half of small carton of heavy cream But yeh depends on how much your making just whisk that up on low heat until smooth
ACTUALLLLY- a rue is (made just like this one) is really good for mac n cheese, just do this same thing, cook some cavatapi, put it all in a greased deep (oven bakeble dish) then cook it with cheese ontop untill the cheese is golden brown! its delicious
to amp up your sauce further, try frying up some minced garlic cloves to your roux & add a few dashes of buffalo sauce at the end !! plus, replace that chili powder with smoked paprika + chili flakes; creamy, cheese-y, garlicky with a slight kick . works like a charm !!
