Don’t get me wrong. I literally LOVE broccoli and cauliflower (and I realize that by admitting that some of you may be questioning my taste in food). However, my husband, like a lot of people, doesn’t like broccoli or cauliflower either (and was also disappointed when I craved raw broccoli with our first baby instead of ice cream or cookies) and so every once in awhile I will make him that classic cheese sauce to put on his vegetables. I love it because it is SO easy to do with Magic Mix since since it’s basically a white sauce with cheese!
Vegetable Cheese Sauce
(makes about 1 cup)
1 C. water
1/2 C. magic mix (this is less than you would use for a thick sauce, because I like mine thinner-if you like yours thicker than use the full 2/3 C. magic mix like it calls for in the original “Magic Mix White Sauce” recipe)
1/4 C. cheddar cheese, shredded
Combine water and magic mix in a pot over medium high heat. Stir constantly with whisk until it bubbles and thickens. (If you’re worried at this point that the sauce is too runny, don’t make a final judgement until the cheese is added as that will also thicken the sauce.) Stir in shredded cheese until melted in sauce. Serve warm over vegetables. Store leftovers in the fridge for up to a week. Perfect for kids or husbands! 😉
I have to be honest – I hesitate to make Magic Mix because it uses so much butter and that's not exactly cheap – have you ever used powdered butter?
Powdered butter is more expensive than butter. If you are nervous about
magic mix you can check out http://www.foodstoragemadeeasy.net they have a way of
using bean powder to make white sauces.
I did this SAME thing for broccoli at my house!!! Even over Christmas when my parents were in town. Everyone loved it was it was SO much easier than making the sauce from sratch. Thanks for the awesome magic mix!!!
I just made cheese sauce for dinner tonight, but I added 1/2 cup pepper jack and 1/2 cup med. cheddar. We really like cheese.
Ok in about 10 minutes you sold me on cannery powdered milk and the church has been trying to do that for 25 years and totally failed. Go you! My mom used it when I was a little kid and the taste didn't really bother me because we went through it so fast that it was always fresh, I just couldn't stand how it sounded when you scouped it out, like fingernails on the chalk board. I imagine it is still the same. Question though, until I am able to make the trip to Kansas City to get some of this marvelous milk, how much of the instant do I use? I know you need more but now much more?
Also my dad made “instant” cooked pudding with eggs, I wonder if you could add them to your recipe for more protein in the pudding?
I just saw this post this morning and I tried it tonight. I had frozen broccoli in the freezer and Magic Mix in the fridge, so it was a perfect side dish. I think I could have been more generous with the cheese and even some salt. I loved it! So fast and easy. (Even better was that a week or so ago I was craving broccoli & cheese. Yum.)
I just saw this post this morning and I tried it tonight. I had frozen broccoli in the freezer and Magic Mix in the fridge, so it was a perfect side dish. I think I could have been more generous with the cheese and even some salt. I loved it! So fast and easy. (Even better was that a week or so ago I was craving broccoli & cheese. Yum.)
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