Cheddar Cheese Sauce
This insanely creamy cheddar cheese sauce is my secret weapon for veggies and noodles. Dip it, pour it, or mix it!
Servings: 6
Ingredients
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1.5 cups 2% milk
- 8 oz. sharp white cheddar cheese freshly shredded
- 1/4 teaspoon salt
- 1/4 teaspoon granulated garlic or garlic powder
- 1-2 tablespoons hot sauce
Instructions
- Begin by shredding your block of cheese. I like to use a thick grate for this, but any size will do because it will eventually melt.
- Prepare the cheese sauce by heating a saucepan over medium/high heat. Add butter.
- When the butter is melted add flour and whisk until the butter and flour form a paste. Allow the butter and flour to cook for about one minute.
- Slowly add milk to the pot, whisking constantly. Continue to whisk the roux over medium/high heat for about 4-6 minutes or until the roux thickens.
- When the roux is thick, remove from heat and add the shreddeed cheddar cheese. Whisk until the cheese has melted.
- Add granulated garlic, hot sauce, and salt and pepper to the cheese sauce. Mix well.
- Drizzle the cheese sauce over cooked vegetables, use as a dip, etc.
Video
Notes
- I recommend purchasing a block of cheddar cheese and shredding it freshly for best results. The sharper the better, IMO!
- I used 2% milk, but 1% milk or whole milk will work too.
- To make mac and cheese, mix with around 8-oz. cooked macaroni noodles.
Nutrition
Calories: 230kcal | Carbohydrates: 7g | Protein: 11g | Fat: 18g | Fiber: 0g | Sugar: 3g