Add a couple of minutes to the cooking time when doubling or tripling. To change the recipe yield, in the recipe card below, hover over the number of servings (or click if you are on mobile) and slide the slider. More Cheesy RecipesĪs written, this recipe makes about 1 cup of cheese sauce, which generously serves 2. It won’t be quite as smooth and creamy after refrigeration and reheating. Sauce can be stored in the refrigerator and reheated gently on the stove or in the microwave, but it is best eaten right after cooking. Next time, cook the butter and flour mixture until it begins to turn golden. If your sauce tastes like flour, it’s probably because the roux was not cooked long enough before adding the milk. Remove the sauce from heat before you stir in the cheese.Let the shredded cheese sit at room temperature for a short time so you’re not putting cold cheese into hot liquid.Use full-fat cheese that you grate yourself as bagged cheese has additives that can prevent it from melting smoothly.To get the smoothest cheese sauce possible, follow these golden rules: (If you’d like to make this cheese sauce for fries, go check out my Cheese Fries post, which has instructions for making homemade fries to go along with the cheese sauce.) Vegetables, especially broccoli, cauliflower, and Brussels sprouts.But here are my recommendations to get you started: The answer to this is: whatever you want!! If you can dream of drizzling cheese sauce over it, you can do it. Make it spicy: Use pepper jack cheese and/or stir in extra cayenne pepper to taste for an extra spicy kick.Give monterey jack, gouda, gruyere, or asiago cheese a try.
Add salt, pepper, and optional cayenne to taste, and voilà.