CHEDDAR CHEESE SAUCE
Ingredients:
2 tablespoons butter
2 tablespoons flour
1 cup milk (you can use whole milk or a lighter milk if you prefer)
1 cup grated cheddar cheese (preferably sharp for a deeper flavor)
Salt and pepper to taste
Optional: a pinch of garlic powder or mustard powder for added flavor
Directions:
- Melt the butter in a medium saucepan over medium heat.
- Add the flour and mix well with a whisk or wooden spoon. Cook this mixture (roux) for about 1-2 minutes, stirring constantly, until it starts to bubble and turns a light golden color. This will remove the raw flavor of the flour.
- Slowly add the milk to the roux, whisking constantly to prevent lumps. Continue whisking until the mixture is smooth.
- Cook the milk and roux mixture, stirring constantly, until thickened. This will take about 3-5 minutes. You know it’s done when the sauce coats the back of a spoon.
- Reduce the heat to low. Gradually add the grated cheddar cheese, stirring constantly until the cheese has completely melted and the sauce is smooth.
- Taste the sauce and adjust the seasoning with salt and pepper to taste. If you decide to use garlic powder or mustard powder, add them now and mix well.
- Once the sauce is smooth and well seasoned, remove from heat. Serve immediately.
Tips:
If the sauce is too thick, you can add a little more milk until you reach the desired consistency.
This sauce is perfect for serving on vegetables, nachos, potatoes, pasta or any dish where you want a creamy touch of cheese.
