I hesitate to post this new recipe for fear of backlash (it’s much too easy!–so easy a grade-school kid can make it), but when the heat moves in, I like to get out of the kitchen fast, and this recipe will let you do that. It’s not a traditional cheese sauce with a white-sauce base, but it will be creamy, good, and versatile. You’ll need a one-cup microwave-safe measuring cup like Pyrex.
- one big butter knife-ful of cream cheese, a bit less than 1/4 cup
- about 1/4 cup milk (can add more later if needed)
- 2 tablespoons (or more if needed) of grated harder cheese like aged cheddar, swiss cheese, manchego, or parmesan–or a combo of cheeses like these. Do not use Monterey Jack, Mozzarella, or similar cheeses. They do not melt well.
Put the cream cheese in the measuring cup and pour on the milk. Microwave for 1 minute. Stir and stir with the butter knife to incorporate cream cheese. Microwave 1 minute more on low (30% power) and then let the mixture sit a minute or two if it’s not mixing well. Now stir in the grated cheese. Keep stirring. Microwave it again in 1-minute increments at 30% power and stir until all of the cheese is integrated and the mixture is really creamy. Use for a mac’n'cheese base, quick alfredo sauce, with jalapenos and salsa for queso–you name it! Dress it up with hot sauce, curry, or nutmeg and kirsch.