Go Back

Easy Cheese Sauce

For a hint of heat, add a pinch or two of cayenne pepper along with the salt and black pepper.

Yield: about 1 cup
Print Recipe Pin Recipe Save Recipe

Ingredients
 

  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour or 1 teaspoon cornstarch
  • 1/8 teaspoon kosher salt and a few turns of the pepper mill
  • 1/2 cup milk (I prefer 2% milk but have used nonfat with good results)
  • 3 ounces (about 3/4 cup) shredded Cooper sharp cheese

Instructions

  1. Melt the butter in a saucepan over medium heat. (Watch carefully. Once melted, the butter will brown quickly. Lower the heat to medium-low if starting to brown or if making a half batch.)
  2. Add the flour or cornstarch and whisk or stir for about 1 minute over medium heat—the mixture should be simmering. Slowly whisk in the milk, and then add the salt and pepper.
  3. Cook, stirring regularly, until slightly thickened, about 4 minutes. Remove from the heat, add the cheese, and stir until melted and smooth. Serve immediately.

Notes

  • Upon cooling, the cheese sauce will thicken and develop a skin on top. Simply reheat over low heat (or in short bursts in the microwave), stirring regularly, to bring it back to saucy perfection.
Tried this recipe?Click here to rate and comment.