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–+ servings

Cheese Sauce Recipe

Carolyn Richardson
Before we dive into the creamy depths of a good cheese sauce, let’s talk about what you can pair it with. Cheese sauce is incredibly versatile. You can drench it over steaming, just-cooked broccoli, or pour it generously onto nachos for that ultimate game-day snack. What about a lovely pasta dish?
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Sauce
Cuisine American
Servings 16
Calories 200 kcal

Equipment

  • Saucepan, Cup

Ingredients
  

  • 1 cup whole milk: Warmed slightly to help achieve a smooth consistency.
  • 2 tablespoons all-purpose flour: Sifted to avoid clumps. Trust me nobody wants a grainy cheese sauce!
  • ¼ teaspoon dry mustard powder: This new addition elevates the cheese’s tanginess.
  • 2 tablespoons unsalted butter: Preferably European-style for that richer flavor.
  • ¼ teaspoon fine sea salt: Adjust according to taste preferences.
  • A small pinch of ground white pepper: Adds subtle heat and depth.
  • 1 ¾ cups sharp Cheddar cheese: Make sure it’s freshly shredded for ultimate gooeyness.

Instructions
 

Step 1: Prepare the Ingredients

  • Gather all your ingredients. This sets you up for success. The last thing you want is to scramble for flour while your butter’s melting.

Step 2: Melt the Butter

  • In a medium saucepan over medium heat, add the unsalted butter. Allow it to melt completely, swirling the pan if needed. This step creates the base of your sauce, giving a rich flavor.

Step 3: Whisk in the Flour

  • Once the butter has melted, take it off the heat momentarily and whisk in the sifted flour. You’ll want to create a roux. Place the pan back on the heat and keep whisking for about 1-2 minutes until the mixture is smooth and bubbly.

Step 4: Add the Milk

  • Gradually pour in the warmed milk, whisking continuously. This will help to avoid lumps. Make sure to keep stirring until the mixture begins to thicken and bubble gently.

Step 5: Spice It Up

  • Stir in the dry mustard powder, salt, and ground white pepper. Combine everything, letting the flavors meld together beautifully.

Step 6: Add the Cheese

  • Remove the mixture from the heat. Stir in the freshly shredded sharp Cheddar cheese, one handful at a time. Patience is critical here; allow each handful of cheese to melt completely before adding more. This creates a dreamily smooth cheese sauce you’ll want to keep on hand.

Step 7: Taste and Adjust

  • Now’s your moment to taste your cheese sauce. Adjust the seasoning as desired. If you feel it needs a little more zing, sprinkle in a bit more mustard or salt.

Notes

  1. Use Fresh Cheese: Always opt for freshly shredded cheese. Pre-shredded cheese contains additives that can affect melting.
  2. Warm the Milk: Heating the milk beforehand helps it blend more smoothly into the roux, which is crucial for avoiding a lumpy sauce.
  3. Whisk Constantly: Stirring keeps your cheese sauce smooth. It prevents clumps and ensures even cooking.
  4. Experiment with Cheeses: Don’t limit yourself to just Cheddar. Try Gouda, Gruyere, or even a bit of cream cheese for added creaminess.
  5. Store for Later: Cheese sauce can be stored in the fridge. When reheating, add a splash of milk to restore the creaminess.

Nutrition

Calories: 200kcalCarbohydrates: 10gProtein: 11gFat: 14gSaturated Fat: 8g
Keyword Cheese Sauce Recipe
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