Chef-Mate White Cheddar Cheese Cooking Sauce, 106 Ounces, 6 Per Case

Chef-Mate White Cheddar Cheese Cooking Sauce delivers a clean, product-focused experience with the flavor, texture, and everyday appeal shoppers expect from this item.

Uses

Mac and cheese: Fold over cooked elbow pasta for a fast, creamy white cheddar mac that holds its sauce without breaking or separating under heat.
Vegetable topping: Drizzle over steamed broccoli, cauliflower, or baked potatoes for a rich cheese finish that coats evenly and reheats well.
Casserole base: Use as the binding sauce in breakfast casseroles, hash brown bakes, or chicken and rice dishes where a white cheddar foundation is needed.
Nacho sauce: Thin slightly with milk or water and pour over tortilla chips for a smooth, pumpable white cheddar nacho sauce.
Soup enrichment: Stir into potato soup, broccoli cheddar soup, or cream-based chowders to add body and sharp cheddar depth without extra thickening steps.

Who Would Benefit

• Commercial kitchens and restaurants that need a consistent, ready-to-pour white cheddar sauce at scale
• School and hospital cafeterias running high-volume meal service with limited prep staff
• Caterers and banquet operators who hold cheese sauces under warmers for extended periods
• Convenience store and stadium foodservice programs that pump nacho or topping cheese
• Food trucks and quick-service concepts looking to speed up ticket times on cheese-dependent menu items

Product Highlights

• 106-ounce can size built for foodservice portioning and batch cooking
• Six cans per case provide 636 total ounces of sauce for efficient inventory planning
• Shelf-stable formulation stores in dry pantry until opened, no refrigeration required before use
• Ready-to-use format eliminates shredding, melting, and roux preparation steps
• Holds texture and flavor under heat lamps and extended holding, suited for buffet and banquet service
• Chef-Mate brand consistency trusted in institutional and commercial kitchens

Applications

White cheddar cooking sauce fits naturally into menus where a smooth, pourable cheese sauce is a daily staple. In pasta programs, it serves as the primary sauce for white cheddar mac and cheese or as a secondary offering alongside traditional yellow cheddar. For breakfast service, it works over biscuits and gravy plates, folded into scrambled egg bakes, or ladled onto breakfast potatoes. Dinner applications include topping for baked fish, a finishing sauce for grilled chicken breasts, and a base for creamy potato or vegetable gratins. Snack and concession operators can thin the sauce for nacho dispensing or use it straight as a pretzel and soft breadstick dip.

Preparation & Use

Open the can and pour directly into a steam table insert, sauce pot, or warming dispenser. For stovetop use, heat gently while stirring; avoid boiling to prevent the sauce from breaking or developing a skin. To thin the sauce for nacho pumping or drizzling, add small amounts of warm milk or water and stir until the desired viscosity is reached. Refrigerate unused portions after opening and use within the manufacturer’s recommended window. Each 106-ounce can yields approximately 13 cups of sauce, sufficient for roughly 26 standard half-cup servings in a plated meal or buffet line.