How to make a very easy cheese sauce for pasta

I’ve never been very confident about making a cheese sauce from a roux – it quite often goes lumpy, and also it takes a bit of time, which I often don’t have. So, I decided to try a new method:

Philadelphia Cream Cheese

(Photo by Mike Mozart on Flickr)

Or any other brand (or non-brand) of cream/soft cheese. I use supermarket very cheap savers version – it’s fine. You can add grated cheese if you like your sauce extra cheesy, but it’s not always necessary.

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