There’s always a reason to have Cheddar cheese sauce on hand—everything goes with it. Warm, oozing cheese is never a bad idea.–Spike Mendelsohn
LC Any Which Way Note
This recipe, adapted from the one found in The Good Stuff Cookbook, creates an uber cheesy sauce that you’ll want to slather on everything by the ladleful. And when Spike says it goes with everything, he really means everything, including the ridiculously indulgent Uncle D’s Chili and Cheddar Burger. Or just Uncle D’s Chili. Or a baked potato. Or french fries. Or, well, use your imagination. Any which way, it’s a keeper.
Cheddar Cheese Sauce Recipe
- Quick Glance
- 15 M
- 15 M
- Makes just shy of 2 cups
- 1 cup whole milk
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup grated Cheddar cheese
- 3/4 teaspoon ground cayenne or hot sauce, to taste
- Sea salt and freshly ground black pepper
- 1. Heat the milk in a large saucepan over medium heat until you see bubbles forming on top.
- 2. Meanwhile, melt the butter in another saucepan over medium heat. Sprinkle the flour over the top, stirring constantly until a thick paste forms, 1 to 2 minutes. (In classic French cuisine, a mixture of flour and fat such as this is known as a roux. In reality, this mixture is known to behave differently in every kitchen, so don’t be alarmed if it becomes quite thick.)
- 3. Slowly add the warm milk to the flour and butter paste in a steady stream, whisking constantly. Continue cooking, whisking almost constantly until the mixture thickens considerably, about 5 minutes. It should be thick but still spreadable and perhaps even pourable. Add the cheese, whisking constantly until it has melted. Season with the cayenne or hot sauce and salt and pepper to taste. If you want to be fussy about it, you can strain the sauce through a sieve to remove any lumps before serving. The sauce will thicken upon cooling.
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Cheddar Cheese Sauce Recipe © 2010 Spike Mendelsohn . Photo © 2010 Joe Shymanski. All rights reserved.