Cheese or Alfredo Sauce

Cheese sauce from scratch might sound intimidating, but I promise you this recipe is not! If you have a cooking blender (Pampered Chef or Ninja Hot & Cold) this can be made in 30 minutes on the sauce setting while your are getting the rest of your dinner ready. Even if you don’t have the blender to help, this sauce can be made in a pot on the stove just as easily.

With the help of a pressure canner this can be made shelf stable for easy storage in your pantry. Say goodbye to added salt, sugars, preservatives, and other mysterious additives found in prepared sauces on grocery store shelves. And shift to enjoying homemade cheese and alfredo sauce, knowing exactly what the ingredients are, and making it taste exactly how you like it, with the same convenience as the jars you’ve been purchasing at the store. One of the first things I noticed when I made the cheddar cheese sauce was the difference in color! Without the addition of concentrates and food colorings this sauce does come out quite pale, but still full of flavor.

Begin by sauteing the garlic and butter. This can be done in a pan or using the saute setting on your blender. Add the remaining ingredients to your pot or blender. Use the sauce setting on your blender to ‘set and forget’ or cook over medium heat on the stove, whisking frequently.

A few notes:

• For a cheddar cheese version I find old cheddar gives the best flavor, but any cheddar will work.
• To make alfredo sauce use parmesan cheese.
• I recommend always using a block of cheese instead of pre-shredded cheese. Pre-shredded cheeses usually include additives that can have an effect on melting and sometimes even the flavor.
• If you are planning to can your sauce, try using milk instead of cream. The canning process will thicken the sauce and you could end up with a very thick end result. The sauce will also thicken quite a bit as it cools.

To make this delicious sauce shelf stable it needs to be pressure canned for 1 minute. I love my Carey Electric Pressure Canner, but any pressure canner will do the job. Be sure to leave 1 1/2″ of headspace in your jars. Wipe the rims with a wet cloth or paper towel (do not use vinegar) and top with lids and rings. Follow the directions for your pressure canner, can for 1 minute, and allow the pressure to release naturally. To prevent separation, shake the jars as they are cooling (I try to do this every 20-30 minutes) until they reach room temperature. If they do separate, don’t worry. Just give them a good shake before you are ready to use.

Of course, this is the perfect cheesy recipe for homemade mac and cheese, but it goes great on vegetables like cauliflower and broccoli as well. Try using this instead of condensed cheddar cheese soup in your recipes. Play around with different cheeses to make the perfect sauce for your meal.

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