To make most simple cheese sauces, you start by making a roux. This recipe is no exception! A roux is just butter and flour cooked together as a base and thickening agent for your sauce. This recipe calls for sharp cheddar cheese, but you can substitute other types to get a variance of flavors.
You'll notice that some of the measurements in this recipe are not exact. That's because I usually just "eyeball" (or taste-test) things like milk and cheese in this recipe. Do a little experimenting to see what amount of cheese flavor and consistency tickle your fancy.
- 2 Tbsp unsalted butter
- 2 Tbsp all-purpose flour
- 1 - 1 1/2 cups milk (you can use any kind depending on how rich you want your sauce; I usually use 1% just because that's what we keep on hand at my house)
- 1 - 2 cups sharp cheddar cheese, shredded and brought to room temperature
- Salt to taste
1. Melt butter in a medium sauce pan over low heat (you don't want it to brown).
2. Whisking constantly, add flour a little at a time. Once mixture is uniform and smooth (will be slightly thick), cook for a couple of minutes of low heat to activate the starch in the flour.
4. Add the milk gradually, whisking to incorporate.
5. Once mixture is smooth, cover and let simmer on low heat until it loses its "floury" flavoring (about 20 minutes).
6. Remove pan from heat and stir in shredded cheese, stirring until melted.
7. Add salt if needed and stir to distribute.
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