• Enter your email address to subscribe to this blog and receive notifications of new posts by email.

    Join 147 other followers

  • Noshing on

    In the frying pan, nearly ready to serve. I made this one with carrots, curry spices, chile-garlic paste, allspice and cinnamon, and a little vinegar and lemon for acidity.

  • Recent Posts

  • Contents

  • Archives

  • Copyright, Disclaimer, Affiliate Links

    Copyright 2008-2018Slow Food Fast. All writing and images on this blog unless otherwise attributed or set in quotes are the sole property of Slow Food Fast. Please contact DebbieN via the comments form for permissions before reprinting or reproducing any of the material on this blog.


    I may post affiliate links to books and movies that I personally review and recommend. Currently I favor Alibris and Vroman's, our terrific and venerable (now past the century mark!) independent bookstore in Pasadena. Or go to your local library--and make sure to support them with actual donations, not just overdue fines (ahem!), because your state probably has cut their budget and hours. Again.

    In keeping with the disclaimer below, I DO NOT endorse, profit from, or recommend any medications, health treatments, commercial diet plans, supplements or any other such products. I have just upgraded my WordPress account so ads I can't support won't post on this blog!


    SlowFoodFast sometimes addresses general public health topics related to nutrition, heart disease, blood pressure, and diabetes. Because this is a blog with a personal point of view, my health and food politics entries often include my opinions on the trends I see, and I try to be as blatant as possible about that. None of these articles should be construed as specific medical advice for an individual case. I do try to keep to findings from well-vetted research sources and large, well-controlled studies, and I try not to sensationalize the science (though if they actually come up with a real cure for Type I diabetes in the next couple of years, I'm gonna be dancing in the streets with a hat that would put Carmen Miranda to shame. Consider yourself warned).

Cheese sauce, better than instant

Cheddar cheese sauce, easier than instant

This cheddar cheese sauce for pasta or vegetables goes together beautifully in about 5 minutes from start to finish, and tastes like cheddar with savory accents, not processed cheez-flavored glue. None of the ingredients come from a box.

And on the other hand, you don’t have to make a roux of butter and flour first, you don’t have to stir out the lumps when you add the milk, and you don’t have to worry about grating your knuckles in with the cheese. Give this one a try.

Home made 5-minute cheddar cheese sauce

  • 2-3 oz sharp or extra-sharp cheddar
  • 1 oz low-fat mozzarella (optional)
  • 1/8 to 1/4 med yellow onion
  • small clove garlic, minced/grated/mashed
  • 2 T (heaping soupspoonful) flour
  • 1 c. skim milk
  • grating or pinch of nutmeg

Grind the cheese, onion, garlic and flour in a blender or food processor until the cheese and onion are finely grated. Blend in the milk. Pour the mixture into a saucepan or frying pan and heat on a medium flame while stirring with a spatula or wooden spoon. The cheese will melt and the flour and milk will thicken within a minute or so. Grate on the nutmeg, stir in, serve over pasta or broccoli-type vegetables. If you have to wait for the pasta or vegetables to finish cooking, take the sauce off the heat as soon as it comes together, and reheat a moment or two while stirring to revive it once you’re ready to serve.

%d bloggers like this: