Creamy Cheese Sauce
A versatile and creamy cheese sauce that turns bland dishes into comforting meals perfect for pasta, veggies, and more.
Ingredients
For the roux
- 2 tablespoons butter
- 2 tablespoons all purpose flour
For the sauce
- 2 cups milk, warmed if possible
- 2 cups shredded cheddar cheese Freshly shredded is recommended.
- to taste salt
- to taste pepper
- optional a pinch of garlic powder, smoked paprika, or a tiny dab of Dijon
Instructions
Preparation
- Melt the butter in a small saucepan over medium heat.
- Sprinkle in flour and whisk until the mixture looks like wet sand, about 1 minute.
- Slowly whisk in milk, starting with a splash and then adding the rest gradually to avoid lumps.
Cooking
- Reduce heat to low once the milk thickens slightly.
- Add the shredded cheese in handfuls, stirring after each addition until smooth.
- Taste and season with salt and pepper as needed.
Notes
For a smoother texture, shred cheese yourself. If the sauce is too thick, whisk in a tablespoon or two of warm milk. For leftovers, reheat slowly with a splash of milk.