What to do with a pre made cheese sauce

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Someone bought a ready made cheese pasta sauce. Not sure what I should do with it. The obvious choice would be to cook some pasta with it but seems a bit boring!

Which is why I suggested the OP reads the label. If it says cheese, milk, flour, butter and defined seasonings I'd use it too.

I really hope the people saying bin it are tongue in cheek. It's a colossal waste to put perfectly edible food in the bin. If you*'re too snobby to eat it yourself stick it on olio or in a food bank.

*not the OP, who is sensibly asking for suggestions for how to use it.

And while I'm grumbling, it's perfectly acceptable to buy some ready made things if you've been busy or tired a lot recently. Or for any other reason at all. I'm perfectly capable of making a roux but god some days I'd happily take a ready made sauce over the extra steps needed to make it.

But this is a bit of meaningless position to take when responding to the OP of this thread. It exists in the OP's house right now. She normally makes her own, she bought this because she's been really busy recently, and nowhere has she said she tries to avoid UPF.

Most folk I know who are conscious of UPF try to eat reduced amounts of UPF, not eliminate it entirely. One jar or tub of UPF is not going to kill you.

Use with smoked haddock and spinach to make fish Florentine, or with cod and lightly cooked leeks to make a similar dish.

Make fennel or parsnip or Romanesco cauliflower au gratin.

In a large dish, put plenty of cooked vegetables such as carrot, onion, diced potatoes, celery, leeks, broccoli, also beans such as haricot, add the sauce and some herbs, top with pastry and bake. Ideal for hungry teens.

Use to make Pasta Alfredo with left over chicken.

Fry off mushrooms, garlic, onions and add spinach and use as a filling for pancakes and pour on hot cheese sauce.

Lightly cook whole leeks (the white part) or if using older leeks cut in half length ways after cooking, wrap each leek in a slice of naice thick cut ham, such as Westphalian, place in a dish and cover with the cheese sauce. Bake till bubbling. You can also make this with Belgian endives. Serve with buttery mashed potatoes.

Use the cheese sauce between layers of thinly sliced potatoes and onions, top with remaining sauce and bake till golden. Add extra cheese if liked. Goes well with sausages, ham, lamb steaks.

www.waitrose.com/ecom/products/essential-cheese-sauce/523974-74112-74113?srsltid=AfmBOorxV9oYg_J5tuS7HUlsmBZNrj4kcLQCUYY3LzsaiB68ZsyhLuPh

The sauce in question!

Well it isn't dreadful - but water as the main ingredient and potato starch as an additive to the cheese would put me off.

Ready bought fresh cheese sauces are rarely UPFs, jesus people are obsessed

Water and potato FFS!!!!

Potato starch is usually considered to be a upf due to the means of manufacturing it.
And no I'm not obsessed - but if I want cheese sauce I'll make it myself thanks, minus water and heavily processed potato extracts.
And my point is that I would neither buy this product nor use it if I acquired it by accident. I wouldn't refuse to eat it however if someone served it up to me because I'm not a dick.

Fresh cheese sauce is pretty disgusting. How long do you keep your cheese sauce after you make some? Bet it's not as long as something churned in a factory, packed up delivered to a warehouse, stuck on a lorry to a store, left in a fridge until it's put our and sat on a shelf until it's expiry date.

Most taste wholly of plastic. I'd fry up some chorizo to hide the taste and put it over something else.

mix the cheese sauce with cooked spinach . Crack on eggs , grate cheese and breadcrumbs and bake… yum