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Melt butter: In a medium size sauce pan over medium high heat, then add the butter and melt. Whisk: Now add in the flour to the butter, then slowly whisk in the milk. Next, add in the cheese. Continue to mix until the cheese is melted.
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Instructions: Melt butter into a pan over medium heat, then sprinkle in your flour. Whisk the two to form a paste, then very gradually start pouring in your milk, whisking as you go to ensure no lumps form. If at any point you notice tiny lumps forming stop pouring the milk and whisk until the sauce smooths out.
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Microwave, covered, at full power for 2 ½ minutes, whisking every 30 seconds, or until thick. If needed, continue microwaving in 30 second intervals until desired thickness is achieved. Sauce will look lumpy at first but will smooth out. Add cheese and stir to melt, or until sauce is smooth. Serve immediately.
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Instructions. Add the butter to a small saucepan over medium heat and melt. Whisk in the flour to form a paste and cook for 1-2 minutes, stirring often to avoid burning. Add ½ cup of milk to the flour mixture and whisk constantly until the mixture has thickened up to the consistency of a gravy.
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Another method for reheating cheese sauce is by using a saucepan on the stovetop. Heat the sauce over low heat, stirring constantly to prevent it from sticking to the bottom of the pan. This method may require extra attention to ensure that the cheese sauce maintains its creamy consistency.
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Use a microwave-safe dish: Transfer the sauce to a dish suitable for microwaves. Cover and heat: Cover the dish with a lid or plastic wrap designed for microwave safety. Then, microwave at a medium setting for 30 seconds. Pause and stir: Remove the dish, stir it, and check the consistency.
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Here are a few tips for reheating cheese sauce: 1. Use a double boiler: If you have a double boiler, this is the best way to reheat cheese sauce. Place the cheese sauce in the top of the double boiler and fill the bottom with water. Heat the water until it is hot, but not boiling, and then place the top of the double boiler on the bottom.
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1. Choose an appropriate cooking utensil. 2. Use low heat and avoid microwaving. 3a. Opt for double boiler method (recommended) or 3b. Reheat directly on low heat. 4. Gradually add milk or cream while stirring gently.
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Add 2 cups cream and stir it together. After about 30 seconds, when the cream is warm but not starting to bubble, remove from heat. Set aside and let steep for 30 minutes. Chop 2 cups of American cheese while you wait. (2 cups is 8 ounces.) Shred 2 cups of cheddar cheese. Set aside.
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Place the cheese sauce in a microwave-safe dish. Microwave the sauce on high for 30 seconds. Remove the dish from the microwave and stir the sauce. Repeat steps 2 and 3 until the sauce reaches the desired temperature and has a creamy texture. Remove from the microwave and serve.
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Add the milk. While whisking constantly, slowly pour in 1 1/2 cups milk. Continue cooking over medium heat, whisking often, until the mixture comes to a simmer, the flour has completely dissolved, and the milk has thickened enough to coat the back of a spoon, 2 to 3 minutes. Add the seasonings and cheese.
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Place your medium-sized pot on a burner over low heat. 2. Add your frozen cheese sauce into the pot. 3. Gently stir the sauce using a whisk or spoon to prevent clumping. 4. Cover the pot with a lid to trap in moisture and heat evenly. 5. Continuously stir every few minutes until fully heated through.
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Reheating the Cheese Sauce. 1. Stovetop: Place the cheese sauce in a saucepan and heat over low heat, stirring constantly until melted and smooth. 2. Microwave: Transfer the cheese sauce to a microwave-safe bowl and heat in 30-second intervals, stirring in between, until melted and hot.
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Finish in the Oven. For an extra velvety sauce, transfer reheated pasta sauce to an oven-safe dish. Cover with foil and finish heating in a 350°F oven for 15-20 minutes. The gentle oven heat makes sure every spot of sauce is hot without separating. Just remove it once the center of the sauce reaches 165°F. 5.
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Cook 2 to 3 minutes, whisking frequently, until very thick and smooth. Turn off the heat and stir in the spices. Stir in the cheese 1 handful at a time, only adding more when it has melted. Once you need more temperature to melt the cheese, return heat to low to complete melting. Once fully smooth, it will be thick.
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Chef Emily Clark is the editor-in-chief and leading culinary expert at Cookupexperts.com. She has over 20 years of professional cooking experience, including working as a private chef for celebrities and heads of state.