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


  • 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


  1. Melt the butter in a saucepan over medium heat. (Watch carefully. Once melted, the butter will brown quickly.) Add the flour or cornstarch and stir or whisk until bubbly, about 30-60 seconds. Slowly whisk in milk, and then add the salt and pepper. Simmer, stirring regularly, until slightly thickened, about 3-4 minutes. Remove from the heat, add the cheese, and stir until melted and smooth. Serve immediately.


  • 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.

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