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!

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!