Three Cheese Sauce

| January 6, 2007 | 0 Comments
[Image courtesy of Kraft Foods.]

See the image above? That’s the macaroni and cheese that I grew up on. It was artificially flavored, dyed and full of preservatives – and yummy as can be. I cannot tell you how many times that was my quick dinner before swim practice or an easy lunch when I was home alone from school. And I loved every single bite (hey, I still buy the stuff on occasion . . . what can I say? I have a soft spot for the unnatural goodness).

When I heard about Kevin at Seriously Good and Cookiecrumb from I’m Mad And I Eat having a little mac and cheese off, I was intrigued. And then I was psyched. Mac and cheese?!? My FAVORITE!!! But life got the best of me and I didn’t finish this post in time (since all the hoopla was happening yesterday). Nonetheless, this was a great dish that I had to share.

This isn’t your traditional mac and cheese though. For one, I really wanted cheese tortellini, so I used that instead of macaroni. And the sauce is a three cheese variation of alfredo sauce . . . it is lower fat than a traditional alfredo sauce though. I definitely recommend my cheese combination of Dubliner, Asiago and Romano – YUM. (For the record, I really, really, really LOVE cheese . . . like really.)

So ultimately, this means that I can also continue my legacy of having never made traditional macaroni and cheese. (Geez, there is a lot of ‘traditional’ in this post . . .) I’ve never made it and I don’t intend to anytime soon. Kraft (and Annie’s Natural . . . yum, that stuff is great and FORTUNATELY is more natural) do a great job of it already.

Three Cheese Sauce
serves 4

1/4 cup butter
1/2 cup evaporated milk
1/2 cup of three cheeses (I used equal parts of Dubliner, Asaigo and Romano, definitely recommend this combination)
salt and pepper to taste
dash paprika

You are going to need a medium skillet and a sturdy spoon to stir with. First, combine butter and evaporated milk in a medium skillet over medium heat.

Stir constantly until butter melts and mixture begins to get all bubbly. Turn the heat down to low and simmer for about 6 minutes, continuing to stir frequently, until mixture thickens slightly.

Remove from heat and stir in cheeses, salt, pepper and paprika until it’s well combined into a yummy sauce.


Serve over pasta of your choice – 8 ounces of pasta will yield 4 servings.

Category: dinner, lunch, pasta, vegetarian

About the Author ()

Sarah Walker Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

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