The ratio below will create a perfectly thick and cheesy sauce and shouldn’t require thickening. Cheese can separate or become grainy if it gets too hot.īe sure to adjust for taste, feel free to add a splash of hot sauce or garlic powder…anything that you want! Remember to always remove from the heat before adding cheese, the milk will still be plenty hot enough to melt it. Whisk until it reaches a boil and let bubble 1 minute.Keep adding a little at a time until it smooths out.

Slowly add in some milk to the roux and whisk constantly (it will be super thick).Cook flour and seasonings with butter to remove any floury flavor.Here’s where it gets good! Really good! To make a cheese sauce: Any combination for dipping breads or pouring over vegetables like Roasted Brussels or Parmesan Roasted Broccoli.Sharp Cheddar (and a touch of grainy mustard for Oven Baked Soft Pretzels).Swiss Cheese for Chicken Cordon Bleu or with ham dishes.Monterey Jack or Spiced Cheese for Loaded Nachos.You can use any type of cheese for this recipe based on what you’re pouring it over. This will be the base of the sauce and it only takes a few minutes to whip up! Be sure to stir it constantly and cook the flour to rid of any starchy flavor before adding the other ingredients. The most important part of any good sauce is a ‘roux’ which is, essentially, a cooked, thickened combination of butter and flour. The kids will love this homemade cheese sauce because it goes with everything! And how much easier can it get with only a handful of ingredients? Honestly the best cheddar cheese sauce you’ve ever had. This super easy Cheese Sauce recipe is a game changer in the kitchen and is way better than any store-bought kind! It’s so versatile, it can be used as a nacho cheese sauce on loaded nachos, mac and cheese sauce or even a cheese sauce for broccoli!

Parmesan roux sauce