Cheddar Cheese Sauce
A smooth and creamy cheddar cheese sauce perfect for enhancing dishes like nachos, pasta, and baked vegetables.
Ingredients
Essential Ingredients
- 2 tablespoons Butter Unsalted recommended for better flavor control.
- 2 tablespoons All-purpose flour
- 1.5 cups Milk Use whole milk for creaminess.
- 2 cups Cheddar cheese (shredded) Use freshly shredded cheese for best results.
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Optional Add-Ins for Extra Flavor
- 1 pinch Garlic powder For additional flavor.
- 1 dash Hot sauce Adjust based on desired spice level.
- 1 teaspoon Mustard powder For a tangy kick.
- 1 teaspoon Smoked paprika For a hint of smokiness.
Instructions
Preparation
- Gather all your ingredients and measure them out.
- Shred the cheddar cheese and ensure butter and milk are at room temperature.
Making the Roux
- Heat the saucepan over medium heat and melt the butter.
- Sprinkle in the flour while whisking continuously and cook for about 1-2 minutes.
Adding Milk and Cheese
- Slowly pour in the milk while whisking to avoid lumps until the mixture thickens slightly.
- Reduce heat to low and gradually add shredded cheddar cheese, stirring constantly.
Adjusting Texture
- If too thick, add a splash of milk; if too runny, let it simmer for a few more minutes.
- Taste and adjust seasoning with salt and pepper.
Notes
Store leftover cheese sauce in an airtight container in the fridge for up to 4-5 days. Reheat over low heat to avoid breaking.