Simple and Delicious Cheese Sauce
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This velvety smooth and rich cheese sauce is so versatile and delicious on everything! It’s quick and easy to make, and totally indulgent!
I posted my favorite pretzel bites recipe a few days ago, and today I’m sharing the recipe for the amazing cheese sauce I made to go with them! Although this velvety smooth sauce is the perfect complement to pretzel bites, you can use it for just about anything you can think of! It’s great as a sauce for macaroni and cheese, drizzled over steamed or roasted vegetables, or as a fondue-type dip for chunks of bread and fresh vegetables. It’s easy to make, with just a few simple ingredients, and deliciously rich and cheesy.
One of the secrets to making a cheese sauce that doesn’t split or become grainy is to use a little bit of American cheese mixed in with the other cheeses. I used a couple of prepackaged slices of American cheese, but you could also use Velveeta or grate in some American cheese from the deli counter. The flavor and texture of American cheese are not really my favorite, but using it in this recipe just helps the cheese sauce keep its silky rich texture, without really changing the flavor of the finished sauce.
I like to use the combination of a harder cheese (like sharp cheddar) with a softer cheese (like monterey jack), but you can mix and match cheeses as you like. I’ve made this sauce with a variety of cheeses, including Swiss, mozzarella, gruyere, parmesan, and even Boursin, and it always turns out great! It’s important to remove the sauce from the heat before you add the cheese (again, to prevent it from splitting), but it should come together easily into a smooth sauce. This cheese sauce is a staple in my kitchen, and we all love it!
Cheese Sauce
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Ingredients
- 4 tablespoons butter
- 1/4 cup flour
- 2 cups milk
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1/4 teaspoon paprika
- 1/2 teaspoon ground mustard
- 1-2 slices American cheese
- 2 cups shredded sharp cheddar cheese
- 2 cups shredded monterey jack cheese
Instructions
- Melt the butter in a large skillet over medium heat. Whisk in the flour, stirring well so that the flour is completely incorporated. Cook 2-3 minutes, until golden and bubbly.
- Slowly add the milk, a little at a time, whisking constantly to prevent lumps. Cook, stirring frequently, until the sauce is smooth and thick. Add the salt, pepper, paprika, and ground mustard, and stir to combine.
- Remove from heat and whisk in the American cheese, cheddar, and monterey jack. Taste and adjust seasonings as needed.
