how can you make Red or White sauce for Pasta and What kind of cheeses could be used with pasta?

Question

I tried a couple of cheeses with pasta but it didn't work out I need one that would melt nicely

Answer 1

"Cheese Sauce" - 2 cups

2 tbsp. butter or margarine
2 tbsp. all-purpose flour
1/4 tsp. salt
1/4 tsp. dry mustard
Dash pepper
1 1/2 cups milk
1 cup shredded Cheddar cheese

1) In heavy, 1-quart saucepan over medium heat, melt butter. Stir in flour, salt, mustard and pepper until smooth.
2) Gradually stir in milk; cook until mixture boils, stirring constantly. Cook 2 minutes more. Add cheese; stir until melted.

Next is a Medium White Sauce, with Cheese Sauce as variation:


"Medium White Sauce" - 1 cup

2 tbsp. butter or margarine
2 tbsp. flour
1/4 tsp. salt
1/8 tsp. pepper
1 cup milk

Melt butter in saucepan over low heat. Blend in flour, salt and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat; stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
CHEESE SAUCE (For vegetables and rice, macaroni and egg dishes): Prepare Medium White Sauce. Stir in 1/4 tsp. dry mustard and 1/2 cup shredded Cheddar cheese. Heat over low heat, stirring constantly, until cheese is melted and sauce is smooth.

Answer 2

I'm only going to address the latter part of your question, since the previous commenter responded with sauces. What works wonderfully, even though it doesn't melt, is pasta, with a little garlic olive oil, and mizithra cheese, a la the Olde Spaghetti Factory. It's a great flavor, and mizithra can sometimes be found at Safeway (or whatever it's called in your area). As for melted cheeses, are you trying to have loose pasta? Or are you trying for a baked ziti type concoction? For the former, very thinly shredded pecorino or parmesan cheese will melt beautifully if you mix it in, or throw it under the broiler/salamanda for a couple minutes. For a baked dish, a little mozzarella with a little parmesan mixed in provides for a very nice flavor.

Answer 3

Tonight was a pasta night. In our case macaroni with four cheeses! (Old cheddar, provolone, mozzarella and parmesan.) I mix up not only the types of pastas I serve, but the types of sauces as well....I do a real mean chicken cacciatori, which is made with diced tomatoes instead of tomato sauce or paste, and a lot of vegetables, so it makes an almost clear sauce. (The spell checker wants me to use "accusatory" in there instead of cacciatori--I guess it is other language challenged!) I also do a nice mushroom sauce, usually with ground pork, served over noodles. That is a family favourite. The very best sauce however, is that I make myself, from my own homegrown tomatoes. Talk about rich and flavourful! (I wasn't able to do that this year because we didn't have a garden.)

Answer 4

OK SERIOUSLY! Asiago is the best cheese ever on pasta, it's similar to parmesan but less hard great with white sauce and evn good with red. And of course parmesan is great too but thats obvious. I was suprised but gouda can be good on pasta too. If it's your thing blue cheese is great in alfredo sauce and ontop of an alfredo lasagna. beats the hell outta mozzerella

Answer 5

Below are a couple of websites that gives you so many different Pasta recipes, maybe it'll give you a few suggestions....

Four cheese sauce is a lovely recipe...

I hope this helps

Answer 6

Mozzarella should melt well. Try going into foodnetwork.com And look for Rachel Ray I know that she uses a lot of different cheese;s with her pasta.

Answer 7

If perhaps it's a fruit it includes seeds, otherwise it's a vegetable. And vegetables are usually grown in the ground while fruits are grown in trees.