This is a generic cheese sauce that can be made with various types of cheese. While the original recipe has a focus on it being a sauce for vegetables, I use it for things like macaroni and cheese, cheesy potatoes, and cheesy chicken pasta. See the notes below for cautions about certain types of cheese and how to get to the desired consistency.
- 2 Tablespoons Butter
- 2 Tablespoons Flour
- 1 Cup Milk
- 1/4 Teaspoon Salt (to taste)
- 1/4 Teaspoon Fresh Ground Pepper (to taste)
- 1/4 Teaspoon Garlic powder (to taste)
- 1 1/2 Cups freshly shredded cheese (lightly packed)
- Melt butter in a saucepan over medium heat.
- Add flour then whisk for one minute.
- Slowly whisk in milk then season with salt and pepper and garlic powder.
- Increase heat to medium high and cook until thickened.
- Turn off heat and add the cheese. Stir with a spoon until melted and smooth. Add more seasoning as necessary.
- For a white sauce (not Alfredo) I recommend 3/4 C chunk mozzarella, (not fresh), and 3/4 C other white cheese like parmesan or swiss. Mozzarella on its own gets too "gooey".
- If the sauce is too thick add a little more milk a little bit at a time, apply heat and stir until incorporated. Milk will take away from the cheese flavor, though, so continue to taste before adding more. Heat also helps, but be careful about burning.
- According to the original recipe, (linked below), pre-packaged shredded cheese has various things added to it to keep it from lumping together. This, according to the article, makes it harder to melt. I don't use it because of the additional things added to the cheese.