Cheese Sauce
Move over Velveeta! This homemade cheese sauce uses just a few ingredients you already have on hand. I've always wondered what all goes into the process of making shelf-stable cheese, but here there is no reason to question the cheesy goodness!
And beware - once you try this cheese sauce, you will be making it again, and again…and again!!!
Prep Time: 5 minutes
Cook Time: 15 minutes
Yield: 1 1/4 cup sauce
Ingredients
1.5 tablespoons butter
2 tablespoons flour
1 cup milk
1/2 teaspoon salt
1 teaspoon garlic powder
.25 ground cayenne pepper, optional
1.5 cups cheddar cheese, shredded
Instructions
Heat butter over medium-low in small saucepan. Whisk in flour and cook for 2 minutes.
Slowly add half a cup of the milk, whisking until it is fully incorporated. Cook for 3 minutes, stirring occasionally.
Add the rest of the milk, whisking occasionally for 3 minutes. Add seasonings and cheese.
After 3 minutes or when cheese is melted, but not fully incorporated remove from heat. It will not be a cohesive mixture at this point, but that's alright! Give it a stir and let sit for 10 minutes to let it thicken.
Recipe Notes:
Do not use pre-shredded cheese. There are additives to keep the cheese from sticking to itself- we want that gooey goodness for the texture of our sauce! Plus, buying a block of cheese is more economical and better for you (no anti-caking agents).
Let your mind run wild with this sauce. Spoon it over rice, add it to broccoli, use it with pasta, nachos, tacos, or as a dip with chips.
One of our family’s favorite ways to use this cheese sauce is in my Mexican Quinoa Recipe, a simple stovetop meal full of protein and flavor.
You can find the full recipe in this meal plan!