Creamy Cheese Sauce (Printable version)
A smooth, velvety cheese blend that's perfect for pasta, vegetables, or as a flavorful dip.
# Ingredient List:
→ Dairy
01 - 2 cups whole milk
02 - 2 tablespoons unsalted butter
03 - 1 cup shredded sharp cheddar cheese
04 - 1/2 cup shredded mozzarella cheese
05 - 1/2 cup grated Parmesan cheese
→ Pantry
06 - 2 tablespoons all-purpose flour
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon ground black pepper
09 - 1/4 teaspoon ground mustard (optional)
→ Optional Add-ins
10 - Pinch of cayenne pepper
11 - 1 teaspoon Dijon mustard
# How to Make It:
01 - In a medium saucepan over medium heat, melt the unsalted butter.
02 - Whisk in the all-purpose flour continuously for 1 to 2 minutes without browning to form a roux.
03 - Gradually pour in whole milk while whisking to prevent lumps, then continue whisking until the mixture thickens, about 3 to 4 minutes.
04 - Lower heat to low and add sharp cheddar, mozzarella, and Parmesan cheeses gradually, stirring after each addition until the sauce is fully melted and smooth.
05 - Stir in salt, ground black pepper, ground mustard, cayenne pepper, and Dijon mustard if using. Adjust seasoning according to taste.
06 - Remove from heat and serve immediately over pasta, vegetables, or your preferred dish.
# Expert Suggestions:
01 -
- It comes together faster than waiting for water to boil, and tastes like you spent an hour on it.
- You can adjust the flavor to match whatever you're craving, sharp and tangy or mild and creamy.
- It rescues boring vegetables, transforms leftover pasta, and makes nachos feel like a real meal.
02 -
- Never let the sauce boil once the cheese goes in, high heat will split it into a greasy, grainy mess.
- Freshly shredded cheese melts smoother than pre-shredded, which is coated in anti-caking agents that can make the sauce gritty.
- If your sauce gets too thick, whisk in milk a tablespoon at a time until it loosens up, it's easier to thin than to thicken later.
03 -
- Grate your own cheese from a block, the pre-shredded kind contains starches that can make your sauce grainy and dull.
- Whisk constantly when adding the milk, even a few seconds of distraction can leave you with lumps you'll regret.
- Taste before serving and don't be shy with the seasoning, cheese needs salt and pepper to really shine.