Cheese Sauce Recipe
This quick and easy cheese sauce you will love on not only broccoli and cauliflower but also fries, nachos, baked potatoes, soft pretzels, and more.
Servings: 8 servings
Calories: 163kcal
Equipment
- Portmeirion Sophie Conran Sauce Jug & Mini Ladle, Porcelain White, 18.5 x 11 x 13 cm
- Walfos Silicone Whisk, Stainless Steel Wire Whisk Set of 3 -Heat Resistant Kitchen Whisks for Non-stick Cookware, Balloon Egg Beater Perfect for Blending, Whisking, Beating, Frothing & Stirring, Black
- Cuisinart 619-14 Chef's Classic 1-Quart Nonstick-Hard-Anodized, Saucepan w/Cover
Ingredients
- 2 Tbsp butter
- 2 Tbsp flour
- ½ tsp dry mustard
- Pinch of cayenne pepper
- 1 cup milk
- 2 cups aged cheddar cheese grated
Instructions
- In a medium saucepan, melt the butter over medium heat.
- Once the butter is melted, add the flour, dry mustard, and cayenne pepper. Whisk the mixture to create a roux; you want to cook the flour for 1 – 2 minutes. The mixture should be thick and clumpy. You need to cook the flour so that you won't taste it later.
- Continue to whisk constantly and slowly add the milk. Your sauce should be smooth with no lumps. If you heat your milk, you can add it faster, but if the milk is cold, then add it slowly and constantly whisk.
- Reduce the heat to low or take the pot completely off the hot element and add the cheese that you have grated. Stir until the cheese is completely melted into the sauce.
- Serve warm however you like. This is the perfect sauce to serve over steamed broccoli or cauliflower.
Notes
See the Pro Tips section in the post for more great ideas to make the perfect cheese sauce.
Nutrition
Serving: 1 | Calories: 163kcal | Carbohydrates: 4g | Protein: 8g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Cholesterol: 38mg | Sodium: 222mg | Sugar: 2g