Cravings Recipes

3 Delicious Cheese Sauce Recipes Perfect Dips and Casseroles

If you’re a cheese lover, you should take advantage of this amazing ingredient and use it in your recipes. Cheese sauces are great in casseroles and for topping main dishes, but also for making savory dips for fries or vegetables.

I love cheese, I adore it in all its shapes and sizes! I eat cheese with almost everything. Sliced or spread on toast, crumbled on top of a soup or a vegetable dish, melted over a piece of meat, in mac and cheese, with walnuts and a good wine, in any casserole dish or gratins, in sauces that I pour over different dishes, or as a dipping sauce.

To be honest, I could give up on meat anytime, but on cheese never! To me, cheese is more delicious than chocolate! If you are a cheese lover like me, learn how to make use of it not only as is but in a range of cheese sauces!

We’ll give you three options, but you can always upgrade your basic recipe by adding or replacing any type of cheese and spices. Be careful though! Make sure that you choose a cheese that melts, because some cheeses crumble without melting, and others break the sauce when heated.

To make cheese sauces, use mainly sharp Cheddar, Gruyere, Muenster, gorgonzola, chevre, gouda, parmesan, Emmental, brie, blue cheese.

3 basic cheese sauces

1. Mornay sauce

Mornay is a basic cheese sauce, being famous for its use in mac and cheese. So, forget about mac and cheese in a box and start making it at home, from A to Z!

Mornay sauce starts off like a Béchamel, only you have to add cheese. A Mornay sauce is a Béchamel sauce with shredded or grated Gruyère cheese added. You can also use different combinations of Gruyère, Emmental, parmesan, or white Cheddar.

Melt some unsalted butter (4-5 tablespoons) in a saucepan over moderately low heat, then add flour (6 tablespoons) and cook over low heat whisking constantly, for 3 minutes. Add milk (3 cups) in a stream, while whisking. Continue to whisk and bring to a boil, then reduce heat to low and gently simmer the sauce, while whisking occasionally, for 10 minutes. Remove from heat and add grated Gruyère cheese (1 ounce/30 grams), whisking, until melted. Season with salt, pepper, and grated nutmeg.

You can replace Gruyère with Emmental, or Cheddar cheese. You can enrich your sauce with egg yolks and cream for a very tasty result (that means some extra fat in your sauce!).

Using Cheddar in this sauce results into Cheddar sauce or Cheddar cheese sauce, which is a traditional sauce used in English cooking. It could be seen as an English equivalent of the French Mornay sauce.

Mornay sauce (and Cheddar sauce) can be used for the classic croque madame sandwich, lasagna, or in any casserole. You can also serve it on pasta, fish, or vegetables.

Mornay is the cheese sauce famous for its use in mac and cheese.

2. Four-cheese sauce

Who says that, when you make Mornay or Cheddar sauce, you can’t add other cheeses? Nobody! Still, there is one inconvenient: you cannot call it that way. If you want to combine more flavors in a sauce, make a four-cheese sauce!

The recipe requires heavy whipping cream (2 cups) and butter (1/2 cup). Add them to a medium saucepan, over medium heat, stirring frequently until the butter melts. Gradually stir in grated parmesan cheese, shredded mozzarella cheese, shredded provolone cheese, and grated romano cheese (1/2 cup of each). Reduce the heat to low and continue to stir until all of the cheese is melted.

To make other versions, keep parmesan and replace the others with cream cheese, blue cheese, or Cheddar. Season the sauce with salt and freshly ground black pepper. You can also upgrade with fresh oregano, crushed garlic, or chopped chives.

Add to gnocchi, pasta, steamed vegetables, baked potatoes, or on top of a steak. Serve immediately, because the sauce will thicken upon standing.

Add four-cheese sauce to your gnocchi, pasta, or steamed vegetables.

3. Cheese fondue

Fondue is a Swiss dish of melted cheese served in a communal pot over a portable stove, heated with a candle or spirit lamp. You can eat one of the best cheese sauces by dipping bread into the cheese using long-stemmed forks. Since the 1950s, the name “fondue” has been generalized to other dishes like chocolate fondue, in which pieces of fruit or pastry are dipped into a melted chocolate mixture.

For now, let’s stick to cheese fondue, which is basically a sauce. If you want to make fondue for when having guests, start cooking the sauce once they have arrived – you’d want the sauce to be warm.

Because fondue comes from Switzerland, the cheeses most commonly used to make it are Swiss ones like Emmental and Gruyère. But you can use blue cheese and cheddar as well.

If you want to make fondue for your guests, start cooking the sauce once they have arrived.

Rub the bottom of the pot you’re going to use with a cut clove of garlic, then discard the garlic. It helps put some good garlic flavor in the fondue. Add dry white wine (1 1/2 cups) to the pot and bring it to a simmer. Gradually add coarsely grated Emmental and Gruyère cheese (2 cups of each) to the pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up. Stir until the cheese is just melted and creamy, but don’t bring it to a boil.

In a separate bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir, then add the mixture into the fondue. Bring the fondue to a simmer and cook, while stirring until thickened, for about 5 to 8 minutes.

Transfer the fondue pot set over a flame and get all of your dipping ingredients and skewers or long-stemmed forks. You can eat cheese fondue with cubes of bread, garlic croutons, cubes of apple and pear, carrots sticks, roasted potatoes, steamed vegetables, avocado slices, potato chips, French fries, or cured meats.

If you like your cheese grilled, here are some tips to know what cheese goes hand in hand with your grill: Do Play with Fire: Which Are the Best Cheeses for Grilling?

Article by Raluca Cristian from So Delicious. View the original article here.


This Panini Is Crammed With Chicken Pesto Pasta

Photo: Saute Magazine

“I treat sandwiches like a meal. That’s why I have no problem using pasta as a topping. The way I think of it, you eat garlic bread with pasta, so why not combine the whole experience into a sandwich?”

Josh Elkin

You’ll Need:

• 1 cup bacon, chopped

• 1 French roll, cut in half lengthwise

• 4 to 6 slices pepper jack cheese

• 1 cup orecchiette

• ½ cup shredded pepper jack cheese

• 1 lbs. boneless, skinless chicken breast, cut into 2-inch slices

• 1 cup basil leaves

• ½ cup Parmesan cheese, shredded• ½ cup olive oil

• 1 large clove garlic, minced

• ¼ cup pine nuts (optional)


  1. Bring a medium-size pot of water to a boil. Season heavily with salt. Add pasta and cook for 8 minutes. Drain, reserving pasta and ½ cup of the water. Put pasta back in the pot and cover to keep warm.
  2. Cook bacon over medium-high heat in a frying pan for 5 minutes. Add a splash of water to render the fat. Continue cooking for an additional 3 to 4 minutes. Extract the bacon from the grease, chop and set aside.
  3. Pat the chicken dry and season with salt and pepper. Add to the frying pan and cook over medium-high heat for 3 minutes on each side until golden brown.
  4. To make the pesto, combine the basil leaves, Parmesan cheese, garlic and olive oil in a food processor. Blend until everything is combined into a spreadable sauce.
  5. Add the pasta and bacon to the frying pan with chicken. Mix vigorously over medium-high heat. Add shredded cheese and mix until the cheese is melted. Add the pesto sauce and continue mixing. Slowly add a bit of the reserved pasta water until a sauce forms. Make sure it’s not too thin. (Add water if it’s too thick.)
  6. Assemble the sandwich. Add enough sliced cheese to cover each half of the bread. Cover one side with pasta mixture and close with the other half.
  7. Preheat a skillet with butter or oil to medium-low. Add your sandwich, then press a heavy pan on top to weigh it down. Cook until it’s golden and crisp, 3 to 4 minutes per side. Add a splash of water to create steam, making sure your cheese is melted. Slice the sandwich and enjoy.

@thejoshelkin |

Related Links:

24 Carrots: An Unforgettable Chef’s Table With Chef Nick Weber

Ways & Means Oyster House Is The Raw Deal 

One World Everybody Eats Receives Humanitarian Of The Year Award

Article by Josh Elkin for Sauté Magazine. Read the original article here.

#foodbeast Brand Cravings Features Food Trucks FOODBEAST SPONSORED Video

Deep Fried Cheesy Ramen Hot Pockets Are The College Food Mashup You’ve Been Dreaming Of

The Pho King Awesome Truck is one of Southern California’s most recognizable Asian-inspired food trucks, thanks to their delicious original creations like Spamusushi and Spicy Asian Tacos.  

Thanks to a partnership with Hansen’s Natural Soda, Pho King Awesome is getting ready to show off its cheesy side with a deep fried cheesy ramen patty you can only find for a limited time.

On October 7, Pho King Awesome Truck will be one of the many vendors at Fresh Coat Mural Festival in DTLA’s Arts District, serving up their limited-time item, which is a deep fried cheesy ramen patty, mixed with diced ham, Gouda and brie cheese.

Served with a crispy outer shell, Pho King Awesome’s ramen-based creation is  intensely creamy, and the perfect snack for any cheese-lover.

The Pho King Awesome Truck will also be serving up their deep fried cheesy ramen patty on October 14 at FOODBEAST’s OOZEFEST 3 event.

However, that’s not all. The deep fried cheesy ramen patty is taken to another level, as it is served on a bed of creamy cheese sauce made of feta, parmesan, cheddar cheese, sliced cherry tomatoes, Chiffonade basil, and – of course – crispy bacon bits for extra flavor and texture.

Be sure to come check out Fresh Coat Mural Festival October 7 in Downtown LA, or swing by FOODBEAST’s 3rd annual OOZEFEST on October 14.

Photos by Evan Lancaster 

Created in partnership with Hansen’s Natural Sodas

Restaurants Video

Feast Your Eyes On The Cheesiest Musubi Ever

Tell me the last time deep frying something didn’t make it taste exponentially better, and I’ll tell you that you’re a damn liar!  Deep fried avocados, deep fried pizza, deep fried musubi… I just went from six to midnight.  Now add melty cheese.  *head explosion*

Enter the ‘Cheesy Musubi’ from Sam Choy’s Poke to the Max, located in Seattle, WA,  which in specific is a classic spam musubi with egg, fried to crispy perfection.  Drench that in a velvety béchamel cheese and consider us lost in the sauuuce (Brrrrr).

If you were looking for a new way to have a Hawaiian classic, this is your place and dish.  If nothing else, consider this your excuse to make a trip up to the Pacific Northwest.

Cravings Fast Food Recipes Video

Watch How To Make Grilled Cheese Stuffed Crust Pizza At Home

Earlier this week, Pizza Hut launched a new Stuffed Crust Pizza designed specifically for lovers of Grilled Cheese. The pie featured a cheddar-filled crust and buttery bread crumbs, perfect for the most gratuitous of cheese pulls.

The folks over at HellthyJunkFood, however, decided this option simply wasn’t cheesy enough and set out to create their own version. This simple variation requires a couple rolls of Pillsbury Pizza dough, a packaged of Kraft singles cheese, butter, and pizza toppings.

Essentially, the entirety of the pizza dough will have a layer of cheese inside and not just the crust. Every bite will have  two outlets of the melted dairy product oozing into your mouth.

Check out the video for the complete recipe in detail. You might want to try this pizza-making process out over the weekend, if you’re a lover of all things cheesy.


The classiest food hack I’ve ever seen


Recipe: Food Fu


Say What: Toy Camera Looks Like a Tiny Wedge of Cheese


The phrase might feel a little outdated, especially with our #selfie generation, but thanks to this adorably pun-friendly camera from Japanese company JTT, there’s never been a better time to “say cheese!”

1.8 x 1.2 inches and tapered just like a wedge of actual yellow Swiss, the Chobi Cam Cheese is not a “good” camera by any means, but it can capture 1280 x 1024 stills, 720 x 480 24 fps video, and, presumably, mice. It’s also chargeable via USB and microSD compatible. As the product description reads, “If you don’t use this Camera and instantly fall in love with it, you simply don’t know Jack.”


Nab one from Amazon for about $34.

H/T Design Taxi


Kate Upton & Snoop Dogg Team Up for Hot Pockets Music Video


In the last few years, Kate Upton has been in practically everything. The model, and sometimes actress, has almost become a household name with her commercials, magazine covers and movie appearances.

Hot Pockets, in their latest marketing campaign, just released a video starring (surprise surprise) Kate Upton herself. And you know what? It’s not that bad, entertaining even. “You Got What I Eat” is a direct spoof of Biz Markie’s classic hit “Just a Friend.” The spoof plays up the battle between Hot Pocket’s “meat” and crust” in a cheesy 90s-esque music video. Also starring Snoop Lion Snoop Dogg, the clip features cameos from Larry King, Bow Wow, Oliver Cooper, YouTube sensation Kevin “KevJumba” Wu and features the voice of none other than the Clown Prince of Hip-Hop Biz Markie himself.

Overall, it’s a hilarious mash up of characters, flying sheep, rainbows, and  gratuitous shots of food porn.

So what do you guys think? Does it measure up to Biz Markie’s original song and video?

As for me? I know it’s already gonna be stuck in my head all day.