What cheese to use? Any combination of cheeses can be used in this recipe such as Parmesan, blue cheese, Velveeta, cheddar, mozzarella, cream cheese, provolone, ricotta, Monterey Jack, Swiss cheese, or Spiced cheese.

How to thicken sauce? The best and easiest way is to add more cheese. Another option is to mix in a dissolved cornstarch slurry.

Use medium to low heat — To prevent over-heating the sauce, which can lead to it becoming grainy and separating. Use whole milk — Because it creates the richest and creamiest sauce.

Use nonstick pot — Because it keeps the sauce from sticking and burning to the bottom of the pot. Quick and easy cheese sauce recipe, homemade with simple ingredients in one pot over stovetop in 20 minutes.

Rich, creamy, silky smooth. Close Share options. Your daily values may be higher or lower depending on your calorie needs. Amount is based on available nutrient data.

If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

All Reviews. Add Photo. Total: 25 minutes. Serves: 6 servings. Ingredients 8 oz cheddar cheese shredded large shreds 1 Tbsp cornstarch 1 can evaporated milk 12 oz, divided 1 tsp dry mustard 2 oz cream cheese softened.

Instructions In a large bowl, toss shredded cheese and cornstarch, shaking off any excess cornstarch hand-shredded cheese works best, try to avoid pre-packaged shredded cheeses.

Place cheese in a medium-sized sauce pan. Add HALF of the evaporated milk and 1 tsp of dry mustard. The mixture will seem grainy as it starts melting but keep at it.

The graininess will go away as it heats and the cheese will become nice and smooth. Once cheese has melted, add cream cheese and stir until smooth and mixed in.

Serve immediately. Or cauliflower. Or tater tots. Or, well, use your imagination. Any which way, this recipe is a keeper. Pour the milk in a large saucepan, place it over medium heat, and let it warm until you see small bubbles forming along the edge of the pan.

Sprinkle the flour over the bubbling butter and stir constantly until a thick paste, or roux, forms. It may become quite thick and almost paste-like.

This is okay. Expect this to take 1 to 2 minutes. Constantly whisking, slowly pour the warm milk into the flour and butter mixture in a steady stream.

Continue cooking and whisking almost constantly until the mixture thickens considerably, about 5 minutes. It should be thick but still spreadable and perhaps even pourable.

Add the cheese and whisk constantly until it completely melts. Season with the cayenne or hot sauce and salt and pepper to taste.

The sauce will thicken even more upon cooling. Originally published June 17, If you make this recipe, snap a photo and hashtag it LeitesCulinaria.

We'd love to see your creations on Instagram , Facebook , and Twitter. How long will this stay good for?

A few days, sure. It should be noted if you buy the cookbook, there is an error in the measurements Kindle version. Just an FYI for those that buy the book as I did…that would make one floury tasting roux!

Yuk ;. Toby, thank you for this. WHISK in milk and continue stirring until sauce is thickened. Add cheese, stirring until melted and blended. I used Cabot three year old Cheddar.

Added a little fresh ground black pepper, followed the Cabot recipe and it was great. Skip to Main Content. Did you make any changes or notes?

Cancel Submit. All Reviews for Cheddar Cheese Sauce. Reviews: Most Helpful Down Triangle. Close Share options. Close Close Login. All rights reserved.

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7/4/ · Directions. In a saucepan over medium heat, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the cheese. Cook and stir until cheese is melted. Serve /2 cups of cheese sauce with the baked potatoes. Refrigerate remaining sauce/5(10). To make about 4 cups of cheese sauce, melt Cabot Salted Butter in large heavy-bottomed saucepan over medium heat. Whisk in flour a little at a time, until well blended. Continue stirring for a minute or two longer. Whisk in milk and continue stirring until sauce is thickened. Add grated Cabot Extra Sharp Cheddar cheese, stirring until melted and blended.5/5(3). 5/28/ · The best quick and easy cheddar cheese sauce recipe, homemade with simple ingredients in one pot over stovetop in 20 minutes. Rich, thick, creamy, silky smooth. Better than store-bought versions. Also known as Velveeta sauce. This recipe is most commonly used as a topping for broccoli and cauliflower but you can also enjoy it as a dip. My Broccoli and Cheese Sauce has a slightly . Let us know what else, if anything, you decide to smother in it. Yuk. Made this tonight to go over broccoli. Berndes Z Whisk. Great recipe!