On extremely low heat, melt butter in small pot. Sprinkle in a third of the flour and stir constantly until incorporated, breaking up any lumps. Slowly repeat until all flour is incorporated.
Add Milk all at once. Quickly bring to a near boil, stirring constantly. Immediately add a quarter of the cheese and incorporate. REDUCE HEAT to low.
Prevent from bubbling or boiling (remove pot from heat often as needed) adding remaining cheese in batches, stirring constantly. This will thicken quickly upon standing.
TIPS-
1- Pre-shredded cheese often comes out with a grainy texture. Shred your own block cheese instead.
2- Spray your shredder with non-stick cooking spray for easier clean up.
3- Experiment with different cheeses.
4- Add (canned) sliced Jalapenos to this recipe to make Nacho Cheese.
5- Try adding an 1/8 of a teaspoon (or more) of Salt, Black Pepper, Red Pepper Flakes, Garlic Powder, Onion Powder, Worcestershire Sauce, dried Mustard Powder, or Tabasco.
Serving
Suggestions
Sauce for meat, pasta, potatoes, or veggies. Use also for dips, sandwiches, casseroles, etc.
Originally Submitted
1/6/2015
0 Out of 5 from
0 reviews
You can add this (OZ) BASIC CHEESE SAUCE (with tips) recipe to your own private DesktopCookbook.
 BASIC CHEESE SAUCE (with tips) Recipe "Pin It"){kind=logo}
