This post contains affiliate links. Click on the link to see our disclosure here.
Who can't resist cheese? it is so darn delicious! Once we were in Amsterdam, we went into a cheese store and it just smelled delicious. As we walked to the back of the store, we noticed a large barrel with plenty of people standing around it. They were listening to a cheese monger (Yes, that is what one who specializes in cheese is called) talking about the different kinds of cheese he had. He then offered a piece of the many kinds of cheese for everyone to taste. They were all very good. Needless to say, we bought several different kinds and enjoyed them all. What an experience; haven't seen that much in our typical grocery stores.
Cheddar cheese is the cheese I have today so I am using that to make a cheese sauce. I really like cheese sauce; there are so many different things that you can do with it. You can top vegetables, nachos, fries, and even noodles with a good cheese sauce. You can always use whatever kind of cheese you like.
To start the cheese sauce, you have to make a white sauce (also called a Bechamel sauce in France). It is nothing but butter, flour, and milk. Easy peasy to make.
Making the white sauce:
Take 4 T. of butter or margarine and melt it in a saucepan.
Add 4 T. of flour to the butter
Mix in pan until flour is incorporated
Add the milk to the roux
Bring to a boil and simmer for about 1 minute or until it gets thick
Making the cheese sauce:
Grate 8 oz. of sharp cheese
Add the cheese to the white sauce
Mixed up and looking creamy
Now you can add the cheese sauce to whatever you want.
Making the cheese sauce is nothing more than adding shredded cheese to the white sauce. You can add some salt and pepper if you like, I'm fine with just the cheese.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: approx. 3 cups
- Category: sauce
- Method: stovetop
- 4 T. butter or margarine
- 4 T. flour
- 2 cups whole milk
- 8 oz. shredded extra sharp cheese, or other kind of cheese
- Coarsely Ground Salt (optional)
- Coarsely Ground Black Pepper (optional)
- Melt butter in a saucepan
- Add the butter and stir or whisk until it is mixed together
- Add the milk and whisk until it comes to a boil
- Add the cheese and mix until all incorporated.
You can cut this recipe in half but I like to use it the next day on something like a baked potato.