Spicy Cheese Sauce 3 ways
Hasselback Potatoes with Spicy Cheese Sauce
8 potatoes (600g)
5 tbsp olive oil
1/8 tsp fine sea salt
1/8 tsp ground black pepper
Chives, for garnish
Spicy Cheese Sauce
140g (approx. more than 1 cup) shredded cheddar cheese
1 tsp cornstarch
2 tbsp Sriracha hot sauce
1 can MARIGOLD Evaporated Filled Milk
2 ½ tsp garlic powder
2/3 tsp white pepper
2/3 tsp fine sea salt
Preheat the oven to 250°C.
Line the baking sheet with aluminium foil.
Place potato between two flat chopsticks as a guide to make 3mm slices, cutting down to the chopsticks.
Lightly brush potato slices with olive oil. Season with fine sea salt and ground black pepper.
Cover the tray with a large aluminium foil and bake for 40 minutes.
Spicy Cheese Sauce
Add shredded cheese and cornstarch into a pot.
Pour in Sriracha hot sauce and
MARIGOLD Evaporated Filled Milk.
Cook over low heat, stirring constantly with a whisk for 5 minutes until cheese melts and thickens to a nice, creamy consistency.
Season with garlic powder and white pepper.
Pour spicy cheese sauce over hasselback potatoes. Garnish with chives. Serve immediately.
Add MARIGOLD Evaporated Filled Milk to thin down cheese sauce to desired consistency.
Roasted Cauliflower Steak with Spicy Cheese Sauce
2 large head cauliflower (2kg), sliced lengthwise through the core into 4 ‘steaks’
2 tbsp olive oil
1/4 tsp garlic powder
1/4 tsp fine sea salt
1/4 tsp black pepper
1/4 tsp paprika powder
Chopped parsley, for garnish
Preheat oven to 200°C.
Line a baking sheet with parchment paper.
Place cauliflowers on baking sheet. Drizzle with olive oil.
Season with garlic powder, salt, pepper and paprika powder.
Roast cauliflower steaks for 15 minutes until steaks are caramelised on edges and tender.
Pour Spicy Cheese Sauce (see recipe above) over cauliflower steaks, garnish with parsley and serve hot.
Spicy Mac 'N Cheese
2 cups macaroni, cooked according to packet instructions
1 cup (250ml) Spicy Cheese Sauce (see recipe above)
Beef bacon crisp
Parsley, for garnish
Pour Spicy Cheese Sauce into macaroni and mix well.
Sprinkle beef bacon crisps and garnish with parsley. Serve immediately.