Cheddar Cheese Sauce
Irresistibly delicious drizzled on everything from steamed broccoli to baked potatoes, in macaroni and cheese or as a dipping sauce!
Equipment
Ingredients
- 1 cup whole milk (for more creaminess can use half and half; for less calories can use 2% milk)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour (or GF all-purpose flour)
- 1 1/2 cups grated Cheddar cheese (orange or white) , or another cheese of choice (e.g. gouda, monterey jack, pepper jack)
- 1/4 teaspoon onion powder
- 1/8 teaspoon garlic powder
- 1/4 teaspoon kosher or sea salt
- 1/4 teaspoon black or white pepper
- cayenne pepper , optional for some heat (or for a touch of smokiness add a pinch of smoked paprika)
Instructions
- Melt the butter in a medium sauce pan over medium heat. Once it's melted add the flour and whisk it continually until it's dissolved. Then continue to whisk it for one minute. This will cook off the flour flavor. Add the garlic powder, salt, pepper and the cayenne if using. Slowly pour in the milk, whisking continually to prevent lumps. Increase the heat to medium-high and continue whisking until the mixture comes to a low simmer (do not boil). Continue to whisk until the mixture has thickened. Add the shredded cheese and whisk until it's melted. Add more salt and pepper to taste. Serve immediately.This will keep in the fridge in a sealed container for up to 3 days. Makes roughly 2 cups of cheese sauce.Reheat on the stovetop over low heat, stirring frequently. If the sauce is too thick, add a little milk.
Nutrition
Serving: 0.25cupCalories: 137kcalCarbohydrates: 3gProtein: 6gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gCholesterol: 32mgSodium: 223mgPotassium: 67mgFiber: 0.1gSugar: 2gVitamin A: 350IUVitamin C: 0.01mgCalcium: 189mgIron: 0.1mg
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