Adaptable Cheese Sauce
From takopoly 12 years ago
- 8 minutes to make
- Serves 1 cup
This is incredibly easy and always pefect. It's great over veggies like broccoli and cauliflower and it makes a quick cheese sauce for mock scalloped potatoes. *You can substitute any other spice or seasoning for the dry mustard to suit the meal you're making (I've used garlic-parm seasoning, thyme, cayenne, basil) and you can use any meltable cheese in place of the cheddar. Read more When I'm making enchiladas, I omit the dry mustard and use hot paprika instead (also makes a great dipping sauce for nachos and burritos). I've used thyme and gruyere to make a cheese sauce for savoury waffles too -- it's just that versatile. I often make a double batch and save the extra -- it's great stirred into pot pie filling, divans, baked pastas or gratins. See less
Ingredients
- 2 tbsp butter or margarine shopping list
- 2 tbsp flour (if using skim milk, add an extra 2 tsp or so of flour) shopping list
- 1/2 tsp dry mustard shopping list
- 1 cup milk shopping list
- 1 1/2 cups cheddar cheese, grated shopping list
How to make it
- In a medium-to-large microwave-safe container, melt butter for 25-35 seconds.
- Whisk in flour and dry mustard.
- Add milk, whisking to blend.
- Microwave on HIGH for 2-3 minutes, until thickened.
- Whisk again and continuing microwaving in 1-2 minute bursts until quite thick (takes about 4-5 minutes in my microwave)
- Add grated cheese and stir until melted.
- Whisk in a bit of milk if sauce is too thick or if you are reheating the sauce after refrigeration.
People Who Like This Dish 4
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