1.5 Cups Chicken Broth
2 Cans Great Northern Beans (Canelli is fine also) drained
1 Cup Cooked Chopped Carrots
1.5 to 2.5 Cups Shredded Asaigo Cheese
In a pot, on medium-high heat, combine the Chicken Broth, Beans and Carrots and puree with an immersion blender. As it heats, add 1.5 – 2.5 Cups Asaigo Cheese (to taste). Add salt if it needs it. If it needs to be thickened, use cornstarch or whatever thickening agent you like.
Use this cheesy sauce with pasta for a great Mac & Cheese dish or toss with veggies like Broccoli and Spinach for a great casserole type side dish.
by Carol W
I’ll be giving this a try today and I’ll let you know how it turns out. Thanks for the recipe. Looking forward to more of them.
by admin
You’re welcome! I used this cheesesauce to make a casserole consisting of chopped broccoli, asparagus, and artichokes (from a jar). After coating veggies with the cheesesauce, I added a spoonful of organic plain yogurt and tossed all together. I topped it with breadcrumbs and then sprayed breadcrumbs with oil so they would brown. Baked at about 375 degrees till heated through and the breadcrumb topping browned. A great casserole without the guilt!!!
When I make the cheesesauce, I freeze in ice cube trays and store in Ziplock bags in freezer to use for future meals.