Cheese sauce for pasta. Recipe without milk, flour, processed cheese with sour cream, mayonnaise, cream

Publication in the group: Sauces

Any homemade cheese sauce has a delicate creamy texture and pleasant taste. Therefore, it is traditionally used to season pasta, as well as as an addition to various dishes and snacks. Most cheese sauce recipes are universal and can be slightly modified to suit individual taste preferences. A variety of cheeses or combinations thereof are used to prepare sauces.

For example, to obtain a delicate texture without pronounced sharpness, mix Swiss and Gruyère (they melt easily and mix with any food). Monterey Jack is often added for a spicy kick, and a mixture of cheddar and Parmesan is used to create a sauce that is both spicy and salty. To achieve a sweetish creamy taste without a drop of spiciness, use ricotta or cream cheese as a base.

Generally, cheese sauces keep well in the refrigerator and can be reheated without losing flavor. This allows them to be prepared in advance, which is a significant advantage. In addition to cheese, the sauce usually contains cream or milk and a thickener (usually flour).

Garlic, dried herbs and many other additives are used to add additional flavors and aromas. In rare cases, tomato paste, tomatoes or fresh chili peppers are added to the cheese sauce.

Classic recipe

A cheesy pasta sauce recipe with few ingredients is a great way to top off a dish. Since it is actually made from dairy products, its texture and taste are very delicate and soft. The basic version does not involve the addition of any seasonings and spices, with the exception of salt and pepper.

What ingredients will you need?

• 0.25 Thu. unsalted butter;
• 0.25 tbsp. all-purpose flour;
• 3 tbsp. whole milk, warm;
• large piece of grated cheddar cheese;
• sea ​​salt and coarsely ground pepper.

Step-by-step cooking process

1. Place the butter and flour in a small saucepan and heat over medium heat.
2. When the butter has melted, mix it thoroughly with the flour and cook for 3-4 minutes, until the mixture turns light brown and begins to emit a light nutty aroma.
3. Then you should slowly pour warm milk into it, whisking constantly so that lumps do not form (it is advisable to add no more than 2 tbsp at first), and heat over low heat until thickened (this will take a few minutes).
4. When the mixture reaches the consistency of a light gravy, add the grated cheddar cheese and stir very well so that it melts evenly.

5. The finished sauce should be seasoned with salt and pepper, and served with freshly prepared pasta.

What can I add?

Instead of cheddar, you can use any type of cheese of your choice. In this case, the process of preparing the sauce will remain unchanged.

Additional ingredients include diced jalapeños, chopped artichokes, or bacon bits.

How to serve it

It is necessary to boil any pasta in parallel and drain all the liquid from it thoroughly. Then you should mix them with the cheese sauce, sprinkle with chopped herbs if desired and serve immediately.

Without flour and milk

Cheese sauce for pasta, the recipe of which does not contain flour and milk, has a slightly unique taste. If desired, you can make it vegan by using special plant-based cheeses.

What ingredients will you need?

• 2 tbsp. l. olive oil;
• 10 cloves garlic, minced (separated);
• 240 g cream cheese;
• 0.75 tbsp. unsweetened plain almond milk;
• 0.25 tbsp. grated Parmesan cheese (plus a little more for serving);
• 1 tbsp. l. nutritional yeast;
• 1 tbsp. thinly sliced ​​mushrooms (champignons);
• 1.5 tbsp. coarsely chopped fresh asparagus;
• 1-2 tbsp. l. lemon juice;
• 0.25 tsp red pepper flakes.

Step-by-step cooking process

1. You need to heat a large frying pan over medium-high heat. When it becomes hot, you need to pour 1 tbsp into it. l. olive oil.

2. Next, add 4 chopped garlic cloves, finely chopped mushrooms and asparagus, season with a pinch of salt and pepper and stir.
3. Then fry everything for 3-4 minutes, stirring often, until the mushrooms are browned and the asparagus is soft, then transfer to a plate. To get very soft asparagus, it is advisable to cook for 2-3 minutes. longer.
4. Next, you need to turn down the heat under the frying pan and add the remaining oil and 4 more chopped garlic cloves, fry for 2-3 minutes, remove from the heat and set aside.
5. Place the garlic, prepared separately, in a blender bowl along with 2 fresh crushed cloves, cream cheese and grated Parmesan, almond milk, yeast, lemon juice and red pepper flakes, add an additional pinch of sea salt and coarsely ground black pepper.
6. The resulting mixture must be whipped until a homogeneous creamy consistency is obtained, scraping the contents from the walls of the container as necessary.
7. Then you should adjust the taste of the sauce by adding more cheese or seasonings to taste, beat again and pour into the pan, heat over low heat with constant stirring, but do not boil.
8. At the same time, you need to boil any pasta, drain the liquid from it, add mushrooms and asparagus to it, pour in the sauce and stir, serve immediately.

From processed cheese

Cheese sauce for pasta, the recipe for which suggests using a minimum of ingredients, including seasonings, should have a pronounced creamy taste. This can only be achieved by adding cream cheese or soft, non-sharp processed cheese. The result is a very delicate product that can be eaten on its own, without pasta or bread.

What ingredients will you need?

• 120 g soft processed cheese, not spicy and not flavored;
• 700 ml heavy cream;
• 1 tbsp. l. olive oil;
• 1 tbsp. l. garlic, chopped;
• 1 tsp. fine salt;
• 0.5 tsp. pepper

Step-by-step cooking process

1. Heat a frying pan with high edges or a saucepan over low heat, pour in the oil, and then add chopped garlic mixed with 0.5 tsp. salt and cook, stirring constantly, until intense aroma appears, about 30 seconds. up to 1 min.
2. After this, pour in the cream and stir to combine with the garlic, and heat to a boil, without stopping stirring (this will take about 5 minutes).

3. When the liquid boils, you need to add the cheese in small portions, stirring until it melts.
4. Next, you need to continue heating the sauce, stirring occasionally, until it thickens and stops dripping off the back of the spoon (about 5 minutes).
5. Then you need to remove it from the stove, adjust the amount of pepper and salt and add it to the pasta. It is advisable to sprinkle the finished dish with chopped parsley before serving.

How to do it the American way

Required Products:

• 30 grams of flour;
• 0.2 kg cheese;
• 230 milliliters of milk;
• three tablespoons of butter;
• spices to your taste.

Cooking process:

1. Place the specified amount of butter in any container suitable for heating and let it melt completely.
2. Then add flour and stir so that the mass comes out as if with lumps.
3. Separately, warm the milk a little and pour it into the mixture from the previous step, be sure to mix the ingredients, otherwise the sauce will not turn out as homogeneous as it should be.
4. Keep the dressing on the stove until it begins to thicken. After this, add seasonings (for example, salt, pepper and nutmeg works very well ).
5. Grate the cheese, preferably on a fine grater, so that it melts faster. Add it to the sauce and stir a little more.
6. Cover the pasta with the sauce. After this, they can be served immediately or baked in the oven under a cheese crust.

With sour cream

A recipe for cheese sauce for pasta that suggests adding sour cream instead of milk seems a little unusual. It also includes fresh jalapeño peppers to balance out the rich flavor and fat.

What ingredients will you need?

• 0.5 tbsp. sour cream (120 ml);
• 4 tbsp. l. water;
• 200 g Monterey Jack cheese;
• 2 tbsp. l. corn starch;
• 2 tbsp. l. diced jalapeno pepper.

Step-by-step cooking process

1. In a small bowl, mix cornstarch with 2 tbsp. l. water until a homogeneous mixture without lumps is obtained and set aside.
2. The cheese should be grated on a fine grater and placed in a separate bowl to be used later.
3. In a small saucepan you need to put sour cream and 4 tbsp. l. water and stir, add grated cheese and gently heat the container over low heat. The mixture should heat up, but not boil (otherwise the sour cream may separate).
4. When the cheese begins to melt, stir vigorously until completely smooth. Once this happens, you need to add the diced jalapeno pepper and the cornstarch and water mixture.

Cheese sauce for pasta with sour cream, recipe.

The sauce will slowly thicken as you stir. When it reaches the desired consistency, you need to remove it from the stove and immediately mix it with the pasta.

With mayonnaise

Cheese sauce for pasta, the recipe of which is based on the addition of mayonnaise and mustard, will turn out to be very piquant and satisfying. Since the process of its preparation does not involve heat treatment, it is necessary to first bring all the ingredients to room temperature (otherwise you will end up with a cold sauce that will quickly cool the pasta).

What ingredients will you need?

• 240 g softened cream cheese;
• 0.5 tbsp. sour cream;
• 0.5 tbsp. mayonnaise;
• 2 tbsp. grated cheddar cheese;
• 1 tsp. Dijon mustard;
• 0.25 tsp garlic powder;
• 1/8 tsp. cayenne pepper, optional.

Step-by-step cooking process

1. Combine cream cheese, sour cream and mayonnaise in a food processor and blend until smooth.
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2. Then you need to add the remaining ingredients and mix evenly.

Cheese-garlic sauce

The key to success in preparing this version of gravy is in the right cheese. It should melt easily. It's also important to balance the garlic flavor with the creaminess. Adjust the spiciness using spices (curry, mustard, red pepper), and add garlic in moderation. The seasoning perfectly complements vegetable dishes.

Ingredients:

• 200 grams of processed cheese;
• 2 tablespoons mustard;
• 3 cloves of garlic;
• 1 teaspoon curry;

• 0.25 teaspoon red pepper;
• 100 ml sour cream;
• 1 sweet pepper.

Cooking steps:

1. Bake the pepper in the oven, cool and chop.
2. Grate the cheese.
3. Add curry and mustard to sour cream and stir.
4. Put hot peppers, cheese and crushed garlic there.
5. Beat well.

With cream

Cream and cheese sauce is a great addition to any pasta dish. This recipe suggests using any soft blue cheese or a blend of blue cheese and Parmesan.

What ingredients will you need?

• 225 ml heavy cream;
• 25 g butter;
• coarsely ground black pepper;
• sea ​​salt;
• 100 soft blue cheese or a mixture of it with finely grated Parmesan.

Step-by-step cooking process

1. Heat the cream in a small saucepan until it boils.
2. After boiling, immediately turn down the heat, add butter and cheese and cook for 10 minutes, stirring constantly and preventing boiling.
3. As a result, the sauce should become completely homogeneous and thick. You need to salt and pepper it and immediately mix it with freshly prepared pasta, sprinkle with chopped herbs if desired.

Savory recipe using processed cheese

Pasta with this cheese addition is very loved by those who like to combine it with meat. The taste of the gravy combines the tenderness of a creamy taste with the piquancy of tomato puree.

Set of ingredients:

• 3 pcs. processed cream cheese; • 20 g of tomato puree or paste (can be replaced with ketchup); • ground black pepper; • a mixture of dry Italian herbs.

Cooking steps

1. Melt the cheese curds in a water bath or in the microwave. 2. Add a pinch of pepper and herbs. 3. Mix well and add tomato puree. Bring the sauce to taste for 3-4 minutes.

All. It is consumed immediately after readiness. If it sits, it will become thick. This dish is a good addition to more than just pasta.

With yoghurt and feta cheese

Feta cheese, Greek yogurt and basil create a cheese sauce with a tangy flavor but a light and creamy texture. This combination is suitable not only for pasta, but also for many other products and dishes.

What ingredients will you need?

• 3 tbsp. basil (fresh leaves, loosely packed);
• 2 cloves garlic (pressed);
• 4 tbsp. l. olive oil;
• 1 tbsp. yogurt (Greek, full fat, no additives);
• 150 g feta cheese;
• 0.25 tsp kosher salt.

Step-by-step cooking process

1. A glass of basil leaves should be finely chopped and set aside.
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2. Boil water in a small saucepan and add 2 tbsp. remaining basil leaves and blanch for 20 seconds.
3. After this, you need to drain the water and immediately rinse the greens in cold water or place them in a bowl of ice water. Once the basil has cooled completely, gently squeeze it to remove any moisture, then coarsely chop all the leaves.
4. In a food processor, combine the blanched basil leaves with the garlic and olive oil and pulse until the consistency of fine crumbs, then add the yoghurt, feta and salt and pulse until all ingredients form a smooth, homogeneous sauce. If necessary, you can add a little more salt.
5. The finished sauce should be carefully (using a spoon) placed on freshly prepared pasta. Adding too quickly to a hot food may cause the cheese and yogurt to curdle.

Once the sauce is mixed into the pasta, sprinkle the reserved chopped basil over the dish and serve.

Cheese sauce with ricotta

Not many people think about using ricotta as a pasta sauce. The result is very tasty if you use thick, full-fat cheese. The low-fat product becomes too thin and watery when it comes into contact with hot pasta. Because ricotta has a mild, neutral flavor, it must be mixed with a significant amount of grated lemon zest. For spiciness, add a little Parmesan to the sauce.

What ingredients will you need?

• 1.5 tbsp. whole milk ricotta cheese, well drained;
• 1 tsp. fine sea salt;
• 0.5 tsp. coarsely ground black pepper;
• 2 tbsp. l. fresh grated lemon zest, finely grated;
• 0.3 tbsp. broth from cooking pasta;
• 0.5 tbsp. grated parmesan.

Step-by-step cooking process

1. In a large bowl, whisk the ricotta, salt and pepper until smooth and set aside.

2. At the same time, you need to prepare any pasta and reserve 0.3 tbsp. decoction
3. After draining the liquid, return the pasta to the pan and add the whipped ricotta along with the reserved broth, lemon zest and grated Parmesan, mix everything well, heat over low heat, and serve hot immediately.

Three cheese sauce

This amazingly simple and delicious cheese sauce is very low in carbohydrates and has a very bold, rich flavor. To prepare it, 3 different types of cheese are used in combination with thick cream, which gives such an excellent result.

What ingredients will you need?

• 1 tbsp. heavy cream
• 0.25 tbsp. cream cheese;
• 0.5 tsp. dry mustard powder;
• 0.5 tsp. onion powder;
• a pinch of cayenne pepper;
• 0.5 tbsp. grated mature parmesan;
• 1.25 tbsp. sharp aged cheddar.

Step-by-step cooking process

1. Mix the heavy cream with the cream cheese and all the seasonings in a small saucepan.
2. Constantly whisking the mixture, heat it over low heat until it boils and simmer for 2 minutes.
3. Next, you need to remove the pan from the stove, add the remaining cheeses and adjust the amount of salt.

4. Serve the sauce immediately with hot, freshly cooked pasta.

Pasta in creamy sauce

Fans of Italian cuisine will appreciate the combination of pasta with creamy sauce. Choose any form of pasta to your liking, as long as it is made from durum wheat. Then the dish will turn out not only visually attractive, but also healthy. To make the taste more original, mix pickled and hard cheese.

Ingredients:

• 150 grams of hard cheese;
• 150 grams of pickled cheese;
• 150 grams of pasta;
• 1 onion;
• 1 clove of garlic;

• 2 tomatoes;
• 500 ml cream;
• 4 tablespoons of vegetable oil;
• 0.5 teaspoon black pepper;
• a quarter teaspoon of rosemary.

Cooking steps:

1. Chop the tomatoes, onions and garlic.
2. Fry the onion and garlic.
3. Add tomatoes and simmer for 5-7 minutes.
4. Pour in the cream and season with spices. Bring to a boil.
5. Add grated cheese.
6. Boil for 2 minutes.
7. Season the boiled pasta with sauce.

Useful tips

Cheddar cheese is a versatile option for adding to sauces because it melts easily, creates a smooth, creamy texture, and has a pleasant, subtle tang. It is suitable for any recipe, regardless of other ingredients. However, for best results, it is best to use medium-ripe cheddar. Aged cheese may crumble when grated or become grainy.

But don't limit yourself solely to cheddar. Gruyère and Monterey Jack have similar properties, and are also good for chopping and melting, and do not have an overly strong flavor.

But if you want to get a more daring solution, it is recommended to experiment with a variety of types of cheese. This will allow you to create completely different sauces, despite using the same recipe.

Other helpful tips for making cheese sauce include:

• Before adding cheese to the liquid ingredients of the sauce, remove the pan from the heat for a short time. If it is too hot, the cheese may form clumps or develop a grainy texture that will not dissolve in the liquid.

• If the cooking process begins with frying the flour in oil, you must carefully ensure that the mixture acquires a dark brown color and begins to emit a noticeable nutty aroma. Once this is achieved, milk or cream should be added to prevent burning. You need to pour in the liquid gradually, in small portions, and whisk constantly.
• Once the consistency of the mixture resembles a thick gravy, you can add the cheese. If it is too liquid, it is recommended to add 1-2 tbsp. l. flour and stir well. If it is too thick, you will need to add a little liquid.
• For any pasta cheese sauce recipe, it is advisable to buy large pieces of cheese and chop them yourself. Pre-ground semi-finished products sometimes contain many additives that prevent complete dissolution and mixing with liquid. In addition, their taste is usually not so bright and rich.

Recipe 5. With butter

When choosing a base for pasta sauce, you need to choose high-quality cheese that melts well. To maintain a balance of taste, it is better to add butter gradually to the cream, stirring gradually and repeatedly. The resulting sauce can successfully highlight pasta with vegetables or mushrooms.

Ingredients:

• Russian hard cheese - 250 grams;
• butter - 150 grams;
• cream 30% - 30 milliliters;
• wheat flour - 20 grams;
• dill - 20 grams.
• Provencal seasonings - to taste.

You can make a delicious gravy for fish, meat pasta or pasta with seafood in three stages. First you need to mix the melted butter with cream and wheat flour fried in a dry frying pan. Next, add melted hard cheese and finely chopped dill to the mixture. Combine all ingredients with Provençal seasonings and serve.