Here’s the Recipe ... makes about 3 1/2 to 4 cups


  1. - 5 Tablespoons unsalted butter

  2. - 6 Tablespoons all purpose flour

  3. - 2 cups heavy cream  (you can use milk, cream makes it thicker and richer)

  4. - 2 - 3 Tablespoons Beef Consommé (found in the soup aisle, or beef stock)

  5. - 1 cup Tomato Sauce (add an additional 1/4 to 1/2 cup if desired, to taste)

  6. - 8 ounces whole-milk mozzarella cheese (not fresh mozzarella and not skim)

  7. - Dash of hot sauce

  8. - 1 teaspoon kosher salt

  9. - 1 teaspoon garlic powder

  10. - 1 teaspoon onion powder

  11. - 1/4 teaspoon black pepper


In a large skillet or saucepan melt the butter over medium heat.  When the butter has melted, add the flour and whisk to combine.  Cook for a couple of minutes, whisking ... do not burn.

Slowly add the cream, whisking to combine and to remove the lumpy texture.  Cook for a couple of minutes until thickened and smooth.  Stir in the Beef Consommé.  Stir in the Tomato Sauce.  Once the tomato sauce has been incorporated, add the cheese (I don’t bother to shred this cheese because it’s so soft in texture, I just crumble it with my fingers before adding to the skillet).  Whisk until the cheese has melted into the sauce.  Whisk in hot sauce and salt, garlic powder, onion powder and black pepper.  Adjust seasonings as desired.

Then serve with your favorite dish!  Be sure to check out how we incorporate this into our Lasagna Dinner that we had on Valentine’s Day

You can refrigerate this - it will thicken ... so I usually add a small amount of pasta water, milk, or tomato sauce when I gently reheat - whisking so it stays smooth and doesn’t burn.  ENJOY!!!