Pasta in creamy sauce

Cheese sauce for pasta is an incredibly tasty and rich dressing for a dish that makes it incredibly appetizing. At the same time, in addition to the well-known traditional version, there are also many other recipes that are worth getting acquainted with separately.

To get a creamy cheese sauce, you don’t have to have any special cooking skills, because it’s very easy to make.

Required Products:

spices to taste;
50 grams of flour;
400 milliliters of milk;
0.1 kg cheese;
60 grams of butter.

Cooking process:

Heat the frying pan, place the flour on it and fry it for just one minute. Then add oil, stir and cook until golden brown.
Pour in the milk and continue cooking, constantly stirring the mixture so that the flour does not form lumps.
As soon as the dressing begins to become thick, season it with spices and add finely grated cheese. We wait for it to completely dissolve and remove the finished sauce from the stove.

The sour cream and cheese sauce turns out no worse than the one made according to the classic recipe, but it is not as fatty, since it is prepared without oil.

Required ingredients:

a small jar of sour cream;
any seasonings to your taste;
two spoons of flour;
150 grams of cheese.

Cooking process:

Place a suitable container on the stove, heat it over low heat and put sour cream and flour into it.
Mix everything well and add finely grated cheese.
Constantly stirring the mixture, bring it to a homogeneous consistency; the cheese should all melt.
Sprinkle the mixture with the selected seasonings, heat for another minute and remove from the heat.

You can also make another option - from cream and cheese. The result is a very rich sauce with a delicate taste.

Article on the topic: Varieties and types

Required Products:

spices to your taste;
100 grams of cheese;
one and a half tsp. flour;
250 milliliters of cream.

Cooking process:

Pour the cream into a small saucepan and place it over low heat. Warm the cream, but do not bring it to a boil.
Pour pre-grated cheese into them and constantly stirring the sauce, wait until the cheese dissolves and the mixture becomes homogeneous.
Add spices to your taste (for example, a little black pepper and salt), and also add flour. Mix the mixture again and cook until the dressing reaches the desired thickness. Then remove and serve with pasta.

Classic cheese sauce for pasta

To get a creamy cheese sauce, you don’t have to have any special cooking skills, because it’s very easy to make.

Required Products:

spices to taste;
50 grams of flour;
400 milliliters of milk;
0.1 kg cheese;
60 grams of butter.

Cooking process:

Heat the frying pan, place the flour on it and fry it for just one minute. Then add oil, stir and cook until golden brown.
Pour in the milk and continue cooking, constantly stirring the mixture so that the flour does not form lumps.
As soon as the dressing begins to become thick, season it with spices and add finely grated cheese. We wait for it to completely dissolve and remove the finished sauce from the stove.

Universal sauce for spaghetti, pasta

Ingredients:

Butter – 50 g
Wheat flour – 1 tbsp.
Cream or fat sour cream – 100 g
Fresh grated ginger – 1/2 tsp.
Garlic – 2 cloves
Salt
Water – 1/3 cup

Cooking method:

Melt the butter in a saucepan and fry the spices (including ginger) in it for a couple of minutes, squeeze out the garlic, add salt.
Then add flour and fry for a couple more minutes, stirring vigorously.
Add cream (sour cream), stir well and pour in water, bring to a boil, but do not boil.
The sauce will need to thicken.
This sauce is best served warm; it goes well with any dish.

Bon appetit!

Recipe with sour cream

The sour cream and cheese sauce turns out no worse than the one made according to the classic recipe, but it is not as fatty, since it is prepared without oil.

Required ingredients:

a small jar of sour cream;
any seasonings to your taste;
two spoons of flour;
150 grams of cheese.

Cooking process:

Place a suitable container on the stove, heat it over low heat and put sour cream and flour into it.
Mix everything well and add finely grated cheese.
Constantly stirring the mixture, bring it to a homogeneous consistency; the cheese should all melt.
Sprinkle the mixture with the selected seasonings, heat for another minute and remove from the heat.

Pasta in creamy sauce with turkey

For a richness of textures and flavors, pasta with creamy sauce and turkey will have other ingredients - vegetables, mushrooms and herbs, making the dish colorful and amazingly tasty.

Ingredients:

turkey fillet – 300 gr.;
conchiglie pasta (shells) – 300 gr.;
fresh champignons – 300 gr.;
fresh frozen peas – 200 gr.;
garlic – 4 cloves;
basil, parsley - a bunch;
cream - a glass;
dry white wine – 100 ml;
hard cheese - 70 gr.;
salt, ground black pepper, nutmeg, savory - to taste;
vegetable oil for frying.

Preparation:

Wash fresh champignons and cut into slices.
Finely chop the garlic, cut the turkey fillet thinly across the grain.
Heat a frying pan and fry the garlic and meat in oil, then add the mushrooms and pour in the wine.
As soon as the wine has evaporated, pour in the cream, add peas and finely chopped herbs.
Add salt, pepper and all other spices and cook the sauce with the turkey for 5-10 minutes.
Mix the sauce with pre-boiled pasta and grated cheese. Mix well and cover with a lid.

For pasta with chicken or turkey, you can also use smoked finished products - breast fillet or legs. In this case, they do not need to be cooked together with the sauce: cut into thin slices, they are placed at the end of the dish along with the boiled pasta.

Made with cream and cheese

You can also make another option - from cream and cheese. The result is a very rich sauce with a delicate taste.

Required Products:

spices to your taste;
100 grams of cheese;
one and a half tsp. flour;
250 milliliters of cream.

Cooking process:

Pour the cream into a small saucepan and place it over low heat. Warm the cream, but do not bring it to a boil.
Pour pre-grated cheese into them and constantly stirring the sauce, wait until the cheese dissolves and the mixture becomes homogeneous.
Add spices to your taste (for example, a little black pepper and salt), and also add flour. Mix the mixture again and cook until the dressing reaches the desired thickness. Then remove and serve with pasta.

Hearty spaghetti sauce with minced meat

You will need:

500 grams of any minced meat,
500 grams of tomatoes,
2 onions,
2 bell peppers,
5-6 cloves of garlic,
1 tbsp. l basil, 1 tsp oregano, 2 tbsp. l. olive oil, 2 tbsp. sugar, salt and pepper to taste.

How to cook:

Grind (in a blender) the tomato, cut the bell pepper, onions and garlic.
Heat the olive oil and fry the minced meat, then add the pepper (which is Bulgarian), onion and garlic and simmer for 5-7 minutes;
Now the next step is tomatoes, sugar, basil and oregano, salt and pepper - add the remaining ingredients and simmer the sauce for half an hour without a lid, remembering to stir.

Cream cheese sauce for pasta

Required Products:

any spices to your taste;
300 grams of processed cheese (three cheeses will do);
one large spoon of tomato puree or ketchup.

Cooking process:

To prepare this sauce, you need to organize a water bath to melt the processed cheese on it. Of course, you can try to do this in the microwave or just in a saucepan, but the first option is better.
As soon as the cheese becomes liquid, add spices, mix the mixture and add tomato puree or ketchup. Bring the sauce until smooth, cook for a few more minutes and remove. The dressing is ready to serve.

With added milk

Dressing ingredients:

a glass of milk;
two spoons of flour;
20 grams of butter;
50 grams of cheese;
seasonings as desired.

Cooking process:

Heat the pan, add oil to it and wait for it to become liquid. Add flour there and mix until a homogeneous mass is formed.
As soon as this happens, add milk and see that the sauce begins to become thicker.
Add the selected spices, cook for a minute and add grated cheese. Stir, gradually bringing the mixture until the last added ingredient is completely dissolved.
After this, the dressing can be removed and poured into the pasta.

Cream sauce

Creamy pasta sauce is also a classic recipe for sprucing up a simple side dish.

What you will need:

heavy cream – 1 cup;
drain butter – 50 g;
flour – 1 tbsp. spoon;
garlic – 1 clove;
parsley;
salt;
pepper;
spices.

Turn on low heat on the stove and place a bowl of butter there until it melts completely. Add cream, a tablespoon of flour and cook the sauce for no more than 5 minutes. Finely chop the parsley and crush the garlic clove in a garlic press. Immediately add them to the creamy sauce. Don't forget to stir constantly. At the very end, all the necessary seasonings and spices are added. As soon as the mixture begins to boil, remove the bowl from the stove and serve hot with the pasta.

Simple and quick recipe

For those who are in a hurry or don't want to fuss, there is a simple, quick sauce recipe.

Required Products:

spices to your taste;
100 grams of cheese;
60 grams of sour cream;
0.1 liters of cream;

Cooking process:

Heat the cream, but so that it does not boil, add pre-grated cheese to it and stir the mixture until the cheese is completely melted.
As soon as the sauce becomes a homogeneous consistency, season it with the selected spices, add sour cream, lightly whisk and remove from heat.
Serve the dressing over the pasta while it is still hot.

Cheese sauce: 10 irreplaceable recipes

A fragrant and delicate cheese sauce - for pasta, chicken, fish: there are many options! The best recipes for you.

Recipe 1: cheese sauce (step by step with photo)

Milk – 350 ml
Wheat flour - 1 tbsp.
Hard cheese – 150 g
Butter - 50 g
Salt to taste

Melt the butter over low heat.

Add flour and heat for about a minute.

Pour in warm milk and, stirring constantly, bring to a boil.

Add grated cheese and stir until cheese dissolves.

If the cheese is not very salty, add salt to taste.

Bon appetit!

Recipe 2: How to Make Cheese Sauce with Mayonnaise

Paneer cheese - 250 gr.
Salt - 3 gr.
Black pepper - 5 gr.
Mayonnaise - 2 tbsp. l.

Cut the cheese into small pieces.

Spread the cheese in an even layer on the pan.

Salt and pepper. Fry the cheese until it is almost all melted.

Add mayonnaise and mix everything thoroughly. Let it simmer for another 3-5 minutes.

Bon appetit!

Recipe 3: How to Make Cream Cheese Sauce

Butter – 50 gr.
Flour - tablespoon
Cream – 100 ml
Hard cheese – 100 gr.
Pinch of nutmeg
Salt

Melt butter in a frying pan over low heat.

Add flour, stir quickly until smooth.

Pour in the cream, salt and add nutmeg, mix everything well with a whisk.

Grate the cheese on a coarse grater and add it to the creamy flour mixture.

Mix the cheese well with a whisk, simmer the sauce over low heat until thick (about 5 minutes), without ceasing to stir. The sauce is ready! Pasta in this creamy cheese sauce turns out very tasty, just pour it on and enjoy.

Recipe 4: Homemade Cheese Sauce with Mustard

This sauce ideally complements poultry dishes, as well as baked vegetables, such as potatoes. Although you can put it on bread toast, garnish with a sprig of dill or parsley and serve it on the holiday table as an appetizer.

Cow's milk powder 1 tsp.
Lemon juice 0.5 tsp.
Salt to taste
Ground black pepper to taste
Mustard 2 tsp.
Chicken egg 1 pc.
Sunflower oil 100 ml
Hard cheese 20 g
Garlic 2 teeth.

First, let's prepare the mayonnaise. To do this, wash the chicken egg under hot running water, break it into a deep plate or bowl and mix with salt and ground black pepper.

Then add mustard, milk powder and lemon juice.

Now we arm ourselves with a hand blender and beat everything until smooth.

Without ceasing to stir, slowly pour in the vegetable oil. Then beat everything into a thick, homogeneous mass. This will be our mayonnaise.

We grate the cheese on a grater with small holes, and simply peel the garlic.

Using a special garlic press, squeeze the garlic into the mayonnaise and mix with a teaspoon.

Add cheese and mix again with a teaspoon. The cheese sauce is ready.

Bon appetit!

Recipe 5, step by step: cheese sauce for pasta

Pasta (ready) – 700 g
Ham (can be boiled pork or boiled sausage) - 200 g
Onion - 1 pc.
Tomato (medium, fleshy) - 4 pcs.
Chicken egg - 2 pcs
Milk (1 for pasta, 1 for sauce) - 2 cups.
Butter (sauce) - 50 g
Vegetable oil (in sauce + for frying) - 30 ml
Wheat flour (in sauce) - 2 tbsp. l.
Hard cheese (in sauce) - 200 g
Salt (to taste, in sauce)
Black pepper (to taste, in sauce)
Cumin (to taste, in sauce)
Basil (dried, to taste, in sauce)

Peel the onion, cut into cubes and fry in vegetable oil.

Cut the ham (sausage, boiled pork) into cubes and add to the onion.

Remove the skin from the tomatoes by scalding and immersing them in cold water. Cut into cubes and add to the meat and onions. Mix everything thoroughly. We are waiting for the juice from the tomatoes to evaporate a little.

In a glass of milk, stir the eggs with a fork.

We send our pasta to the onions, meat and tomatoes. Stir and heat. When they properly join the rest of the components, they will blush with shame for violating the happy idyll of the first three...

... pour in the egg-milk mixture. At this stage, you can add salt and ground black pepper to taste.

As soon as the mass begins to stick, set it aside. It's time to tackle our highlight of the program - the sauce. Fry the flour in vegetable oil until golden brown.

Gradually pour in a glass of milk, stirring constantly so that there are no lumps.

Grate the cheese on a coarse grater and add to the milk-flour mixture.

Mix thoroughly, add salt, pepper, cumin, basil and butter. When the cheese melts, the sauce is ready!!!

Pour the sauce over our pasta casserole and enjoy your new dish!

Recipe 6: Homemade cheese sauce

Cheese sauce can be used in a variety of casseroles or as a sauce for pasta.

milk 150-200 ml
chicken or vegetable broth 150-200 ml
flour 1 tbsp.
hard cheese or processed cheese 100-150 g
butter 30+20 g

In a clean frying pan, melt butter (30 g) over low heat.

Add flour, stir and heat for ~30-60 seconds.

Remove the pan from the heat.

Heat the milk and broth slightly (so that the liquid is at the same temperature as the butter-flour mixture).

Pour warm milk in a thin stream, then broth (~300 ml of liquid in total) into the frying pan with the butter-flour mixture, stirring continuously with a wooden spoon or spatula.

Once all the liquid has been added, stir the mixture and return to low to medium heat.

Stirring constantly, bring the sauce to a boil. Continue cooking ~3 minutes until slightly thickened.

Add grated cheese to the sauce and stir until the cheese dissolves. Boil the sauce for another ~1-2 minutes, and, if necessary, dilute with additional milk or broth to the desired consistency.

Season the finished sauce with salt to taste. If desired, add a pinch of nutmeg.

Place a piece of butter (20 g) into the sauce so that the surface of the sauce does not dry out.

Recipe 7: homemade cream cheese sauce

220 gr. sour cream
125 gr. cheese "Dor-Blue"
20 ml. vegetable oil
5 teaspoons wheat flour
0.3 gr. salt
0.1 gr. ground black pepper
0.3 gr. spices (rosemary)

This sauce is best served with fish. Sour cream sauce with cheese is not difficult to prepare; you can buy all the ingredients at your nearest supermarket.

Sauté (fry) the flour in a clean, dry saucepan or frying pan, stirring constantly over low heat until lightly browned.

Mix the browned flour with butter, add it to the sour cream brought to a boil, stir everything over low heat. Then dissolve grated Dor-Blue cheese in sour cream (stirring until the cheese melts), add salt, pepper, rosemary, stir, bring to a boil and strain.

Sour cream sauce with cheese should be cooled to room temperature or lower. That's it, you can eat the sauce. Bon appetit!

Recipe 8: cheese sauce with mushrooms (step-by-step photos)

frozen mushrooms - 300 g;
cheese - 300 g;
onion - 1 piece;
milk - 200 ml;
butter - 2 tbsp;
salt, pepper (to taste).

Fry the onion in butter.

Add mushrooms and fry together.

Add cheese and stir until cheese dissolves.

Finally add milk and season with salt and pepper.

Serve as a separate dish or as an addition to a side dish.

Recipe 9: Maasdam cheese sauce for spaghetti

We use this sauce as an addition to spaghetti, burgers, and toast! Delicious!

Butter 30 g
Milk 150 ml
Wheat flour 3 tbsp. l.
Salt 1 pinch
Maasdam cheese 150 g

Melt the butter in a deep bowl on the stove. At the same time, heat the milk without bringing it to a boil.

Add flour to the melted butter and thoroughly grind the mixture until it becomes homogeneous. Return to medium heat.

Pour hot milk in a thin stream and stir the mixture over medium heat until thick. It's time to add salt, pepper and spices.

As soon as our future sauce begins to thicken, remove from heat and add grated cheese.

Mix our sauce until smooth, appetizing, very viscous mass. The sauce is ready!

Can be served hot, or stored in the refrigerator and reheated before use! Delicious!

Recipe 10, simple: broth sauce with spices

It makes a great addition to meat dishes like roast turkey or chicken, and also makes a great addition to any homemade pasta or noodle dishes.

Butter – 50 gr.
Flour – 1 tbsp.
Milk (preferably full fat) – 100 ml
Meat or vegetable broth – 100 ml
Cheese (soft varieties or processed) – 120 gr.
Paprika, garlic and other spices - to taste

Melt the butter in a frying pan along with a spoonful of flour, stirring, fry the mixture for one minute.

Pour heated milk into the golden flour and boil it for 2-3 minutes.

If the milk is cold, it will stick to the walls of the pan and the flour will form lumps, so when adding milk, thoroughly mix the flour mixture with a whisk!

Add broth to the milk-flour mixture and bring the contents of the pan to a boil.

You can use water instead of broth, but then the taste of your cheese sauce will not be as rich and it will have to be seasoned with more spices.

Add grated cheese to the boiling milk-flour mixture.

I had a very hard cheese, which formed lumps after cooling, so I strongly recommend using processed cheese or soft cheeses such as brie, camembert or classic Italian mozzarella.

Boil the cheese sauce until thickened for a couple of minutes and add spices to taste.

To add spice and color to the sauce, I added paprika and chopped dry garlic. You can also add bay leaf (just remember to remove it after a couple of minutes), mint or nutmeg.

The cheese sauce can be served either cold or warm.

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Source: https://www.eat-me.ru/20170717/syrnyj-sous.htm

How to do it the American way

Required Products:

30 grams of flour;
0.2 kg cheese;
230 milliliters of milk;
three tablespoons of butter;
spices to your taste.

Cooking process:

Place the specified amount of butter in any container suitable for heating and let it melt completely.
Then add flour and stir so that the mass comes out as if with lumps.
Separately, warm the milk a little and pour it into the mixture from the previous step, be sure to mix the ingredients, otherwise the sauce will not turn out as homogeneous as it should be.
Keep the dressing on the stove until it begins to thicken. After this, add seasonings (for example, salt, pepper and nutmeg works very well ).
Grate the cheese, preferably on a fine grater, so that it melts faster. Add it to the sauce and stir a little more.
Cover the pasta with the sauce. After this, they can be served immediately or baked in the oven under a cheese crust.

Pasta in creamy sauce with shrimp

Shrimp in creamy sauce is a win-win option for any feast, provided that fresh ingredients are purchased for such a dish. Large shrimp can be cooked in their shell, and during the meal you can happily suck the juice out of them, or you can use small, peeled ones - they will turn out no less tasty.

Ingredients:

shrimp – 300 gr.;
pasta (nests) – 300 gr.;
fresh tomatoes – 2 pcs.;
garlic – 2 cloves;
lemon – 1 pc.;
rosemary – 1 sprig;
cognac – 50 ml;
cream 20% - glass;
vegetable oil – 2-3 tbsp. l.;
butter – 1 tbsp. l.;
parmesan – 70 gr.;
basil – 1 bunch;
salt, ground black pepper - to taste.

Preparation:

Bring water for pasta to boil.
Cut the tomatoes into cubes, chop the garlic coarsely.
Heat the oil, place the garlic and rosemary in it and after 1 minute. throw away.
Place tomatoes and shrimp in the resulting aromatic oil and fry for 1-2 minutes. and pour in cognac.
As soon as the alcoholic smell dissipates, add cream and cook the sauce for 2-3 minutes.
Turn off the heat, salt and pepper the shrimp, add grated cheese and squeeze a little lemon juice into the sauce.
Boil the nests in salted water, drain the water, add a piece of butter and chopped basil.
Place the nests on plates and pour the sauce on top (warm it through if necessary).

Of course, you can use any pasta for dishes with creamy sauce.

The main condition is that they must be of good quality and made from durum wheat, so that in the end they do not turn out to be a “mess”. Also, you should not take small pasta like vermicelli - they will be completely “lost” in the sauce and the dish will not turn out.

Bacon Cheese Sauce for Pasta

Dressing ingredients:

50 grams of bacon;
250 grams of cheese;
other seasonings as desired;
spoon of flour;
0.2 liters of cream.

Cooking process:

We turn the bacon into small cubes and place it in a frying pan or saucepan for frying. It should become slightly brown.
Add flour, mix, and then pour in cream.
We wait for the cream to heat up, but not boil, and add the pre-grated cheese.
Cook the sauce over low heat until the cheese is completely dissolved, sprinkle with spices to your liking and as soon as the mass reaches the desired thickness, remove it and serve with pasta.

Macaroni with creamy cheese sauce is really delicious, but at the same time very simple. If you have never prepared a dish with such an additive, then quickly take up the implementation of one of the proposed recipes.

Carbonara in creamy sauce with ham

This dish can be called a variation on the “carbonara” theme. Heavy cream is used for the sauce, the recipe requires a minimum of ingredients, and you can use any ham to your taste.

Ingredients:

ham – 200 gr.;
long pasta – 200 gr.;
egg yolk – 3 pcs.;
cream 35% – 150 ml;
onion – ½ pcs.;
garlic – 2 cloves;
parsley and celery - a handful;
hard cheese – 50 gr.;
salt, ground black pepper, nutmeg - to taste;
olive oil – 1 tbsp. l.;
pine nuts - a handful.

Preparation:

Cut the ham into strips, finely chop the onion and garlic with a knife.
Heat the oil in a frying pan, add the onion and saute until transparent.
Add garlic and ham, fry for 2 minutes, then turn off the heat.
Shake the yolks, mix with cream, grated cheese, salt, nutmeg and pepper.
At the same time, boil the pasta in salted water until al dente (2 minutes until done), drain the water and mix the pasta with the ham.
Combine the sauce with hot pasta, finely chopped herbs and sprinkle with a handful of pine nuts.

Instead of Parmesan or other hard cheese, you can also add soft cheese - feta or ricotta - to pasta with creamy sauce, crumbling it into pieces into a dish or while preparing the sauce itself.