On Wednesday I posted the recipe for Black Bean & Beef Nachos. In the directions, I noted that you can top the nachos with either shredded cheese or cheese sauce. As observant readers would have noticed in the picture, the kids opted for a cheese sauce topping on their nachos. While the thought of making cheese sauce from scratch may sound daunting, it really isn’t.
This simple to make cheese sauce also is quite versatile. It can be used with cooked pasta to make homemade mac and cheese. It also can be used as a topping for steamed veggies or a baked potato. Not only is this cheese sauce able to be used in different recipes, it also can be made with different cheeses. Most hard cheeses will work as replacements for the cheddar (such as parmesan, gruyere, or provolone). However, softer cheeses (such as mozzarella) may produce a sauce that is not as smooth.
No matter what cheese flavor you prefer, this sauce really is worth trying. Forget buying that processed cheese and making a “sauce” by melting it in the microwave. This sauce takes less than 10 minutes to make and is well worth every second spent on it.
- 2 Tb. butter
- 2 Tb. flour
- 1 cup milk*
- 4 oz. sharp cheddar, shredded
- Melt butter in a small saucepot over medium heat. When butter is melted, add flour, and whisk to incorporate.
- Continue whisking over heat for 1-2 minutes.
- Slowly add milk, whisking continuously until the sauce has thickened and is almost boiling.
- Add cheese in small amounts, stirring until melted.
- Taste sauce, and add more cheese, if desired.
- *I use skim milk and have excellent results. Using milk with a higher fat content will produce a thicker sauce.