Sauces

Perfect cheese sauce

Cheese and perfection are synonymous in my mind
I love cheese more than most things.  Except my kids… (well, sometimes)

Nothing is better than a silky blend of cheese to compliment a dish

Over pasta, it’s a given
Transform crisp, steamed veggies into a devilish delight
Drizzle over your protein of choice for a splendid finish
Or just a sinful dip for almost anything

Tried and true, this is the easiest, most consistent cheese sauce I have ever made.  And I’ve made quite a few!

To start, melt 3 tablespoons of butter in a medium saucepot until slightly browned and whisk in 3 tablespoons of flour

Bring 3 cups of milk and 4 cups of shredded cheese of choice to room temperature

Add milk to the pot with the butter-flour roux and slowly bring to a simmer

Whisk in 4 cups of shredded cheese

You can use cheddar, mozzarella, gruyere, swiss, montery jack, etc.  Any good melting cheese

Important note: I prefer to buy cheese chunks or blocks and shred myself.  The pre-shredded cheese never seems to melt as well.  Maybe the added preservatives?  Not sure  So, to be on the safe side,  I spend the extra few minutes grating my own cheese.  Not to mention, it’s less expensive!

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Whisk, whisk, whisk… and now you should have a smoooooth cheese sauce.  Depending upon the type of cheese you chose, it may need a pinch of kosher salt to taste

Wallah!  You now have a cheese sauce worthy of, well, whatever you think deserves something so delicious!

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We’d love to hear what you’ve enjoyed the Perfect Cheese Sauce on… please share!

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Enjoy!


Simply Sundays! ~ Perfect Cheese Sauce

  • Time: 10
  • Difficulty: Easy
  • Print

Ingredients

3 Tablespoons butter

3 Tablespoons flour

3 cups room temp milk

4 cups shredded cheese (cheddar, mozzarella, gruyere, swiss, montery jack etc.)

kosher salt as needed

Directions

Melt 3 tablespoons of butter in a medium saucepot until slightly browned & whisk in 3 tablespoons of flour

Bring 3 cups of milk and 4 cups of shredded cheese of choice to room temperature

Add milk to the pot with the butter-flour roux and slowly bring to a simmer

Whisk in 4 cups of shredded cheese and continue to whisk until the cheese sauce is smooth; add kosher salt to taste

Tools used to make this recipe

Cuisinart CTG-00-BG Boxed Grater

Farberware Classic Stainless Steel 2-Quart Covered Saucepan

© Simply Sundays 2016
All rights reserved





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