Cheese Sauce For The Freezer

Just because I like to cook from scratch doesn't mean I like to start from scratch.  I've been using the Tightwad Gazette cream soup mix as a base for a yummy cheese sauce -- just add the amount of water recommended and heat it up on the stove.  When it starts to get thick, add a cup or so of cheddar cheese and stir until melted.  I cool the sauce and freeze it in ice cube trays.

It's quick to toss a few of these with hot cooked pasta to make mac n cheese -- and even easier than making the boxed stuff.  These also make a good sauce for steamed veggies when you're feeding reluctant eaters.

Linked to: Ultimate Recipe Swap at Life As Mom