Cheddar Cheese Sauce

Lynnda Cloutier


There’s always a reason to have cheddar cheese sauce on hand. Everything goes with it. Warm oozing cheese is never a bad idea.Source: the good stuff

★★★★★ 2 votes


2 c
whole milk
1/4 c
(1/2 stick) unsalted butter
1/4 c
1 c
grated sharp cheddar cheese
1 1/2 tsp
ground cayenne
sea salt and black pepper


1Heat milk in large pan over medium heat til you see bubbles forming on top. Meanwhile, melt butter in another pan and stir in flour to make a roux.
2Add warm milk, whisking constantly and continue cooking til mixture thickens, about 5 minutes. Add cheese, whisking constantly to mix. Season with cayenne and salt and pepper to taste. Strain through a sieve to remove any lumps before serving.
Makes 3 cups.

About Cheddar Cheese Sauce

Course/Dish: Other Sauces