Let the shredded cheese sit at room temperature for a short time so youРІР‚в„ўre 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 youРІР‚в„ўd 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. Switch up the cheese: Any good melting cheese will work in this recipe.While I love a good cheddar cheese sauce, this recipe is endlessly customizable. Perfect cheese sauce ready to tasty up whatever youРІР‚в„ўre going to pour it over. Add salt, pepper, and optional cayenne to taste, and voilР“В . Once the sauce is thickened, turn off the heat and stir in the cheese a handful at a time.Then slowly pour in the milk, being careful to whisk out any lumps as they form, and stir until you have a nice bubbly, creamy sauce.Cooking the flour with butter first cooks the raw flour taste out of the mixture. You start with a roux made by melting the butter in a small pot and whisking in the flour until you get a lightly golden paste.I prefer to use sharp cheddar, but mild to extra sharp will all work. The anti-caking additives in bagged, pre-shredded cheese can make your sauce lumpy. Cheddar cheese: Be sure to use full-fat cheese and start with a block of cheese that you shred yourself.Milk: You can use any percentage milk youРІР‚в„ўd like in this recipe, but the higher fat the milk, the smoother and creamier your sauce will be.All-purpose flour: Using equal parts (by volume) of flour to butter helps thicken the cheese sauce.You can use salted or unsalted butter for this recipe. Butter: The base of this cheese sauce is a roux made with butter and flour.If you have a couple of minutes and some cheddar cheese, you could probably make this sauce right this second. Baked potato feeling a little sad? CHEESE SAUCE IT. Need a quick lunch? Steam some broccoli in the microwave and top with cheese sauce. YouРІР‚в„ўll be so glad to have this little recipe in your back pocket because itРІР‚в„ўs so useful and versatile. ItРІР‚в„ўs perfect for dipping broccoli and other veggies or drizzling over baked potatoes, nachos, or french fries. *how boring*Р”Р„ sauce like this really goes together much faster than you would think and is frugal way to whip up a cheese sauce from items you most likely have on hand.This fabulous creamy homemade cheese sauce is one of the quickest, easiest sauces to make. Nowadays, I just use shredded cheese from whatever bag I have in the house. My mom always used slices of Kraft Old English cheese (do they even make that anymore?) She tore the cheese into little pieces that she would set aside to be ready to add to the sauce.& That was pretty tempting to a me as a little kid, and I remember always trying to snitch one of those bite sized pieces when she wasnРІР‚в„ўt looking. Some of you will recognize this recipe as a basic white sauce, with the addition of cheese. It was almost always used exclusively on cauliflower at our house and to this day I think that cauliflower must be served with lots of cheese or things just arenРІР‚в„ўt right with the world. Well, I shouldnРІР‚в„ўt really say РІР‚СљvegetablesРІР‚Сњ. Back in the days before Cheez Whiz or other cheesy convenience items, my mother used to make this basic cheese sauce to serve over vegetables.

How do i make a cheese sauce