Creamy Cheese Sauce (Printable version)

A velvety sauce blending cheddar, mozzarella, and Parmesan for versatile use.

# What you need:

→ Dairy

01 - 2 cups whole milk
02 - 2 tablespoons unsalted butter
03 - 1 cup shredded sharp cheddar cheese
04 - 1/2 cup shredded mozzarella cheese
05 - 1/2 cup grated Parmesan cheese

→ Pantry

06 - 2 tablespoons all-purpose flour
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon ground black pepper
09 - 1/4 teaspoon ground mustard (optional)

→ Optional Add-ins

10 - Pinch of cayenne pepper
11 - 1 teaspoon Dijon mustard

# How To:

01 - In a medium saucepan over medium heat, melt the butter.
02 - Add the flour and whisk continuously for 1 to 2 minutes, ensuring it does not brown.
03 - Slowly pour in the milk while whisking constantly to prevent lumps. Continue whisking until the mixture thickens, about 3 to 4 minutes.
04 - Lower the heat to low. Gradually add the cheddar, mozzarella, and Parmesan, stirring after each addition until fully melted and smooth.
05 - Stir in salt, black pepper, ground mustard, and any optional add-ins. Adjust seasoning to taste.
06 - Remove from heat and serve immediately over preferred dishes.

# Expert Advice:

01 -
  • It takes less time than boiling pasta and tastes a hundred times better than anything from a packet.
  • You can customize it with whatever cheese is hiding in your fridge and it still turns out creamy and delicious.
  • It clings to every noodle, coats every vegetable, and makes even plain broccoli feel like a celebration.
02 -
  • Never add cold cheese to hot sauce or it will seize up and turn stringy instead of smooth.
  • If your sauce breaks and looks greasy, whisk in a teaspoon of cold milk off the heat and it will come back together.
  • Low heat is your best friend once the cheese goes in, high heat will make it grainy and oily no matter how much you stir.
03 -
  • Shred your own cheese from a block instead of using pre-shredded, it melts smoother because it doesn't have anti-caking powder coating it.
  • Warm your milk in the microwave for thirty seconds before adding it to the roux, it helps the sauce thicken faster and more evenly.
  • If you want a restaurant-quality finish, stir in a tablespoon of cream cheese at the end for extra richness and a glossy shine.

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