How to Make the Perfect Cheese Sauce

How to Make the Perfect Cheese Sauce

This easy, versatile cheese sauce is one that should be in every home cook’s repertoire. It’s perfect for topping vegetables, meat or pasta dishes. The cheese can be substituted based on preference and what you have on hand … the possibilities are endless!

Learn how to make The Perfect Cheese Sauce in 8 easy steps:

How to Make the Perfect Cheese Sauce step by step

1. Use a combination of cheeses for the best result. Combine a great melting cheese like Wisconsin swiss, monterey jack or gouda with a harder, sharper cheese like parmesan or asiago for added flavor.

2. Shred your own cheese for optimal melting.

Make the Perfect Cheese Sauce

3. Start with equal parts butter and flour. Melt butter in a saucepan over medium heat.

4. Add flour to create a roux. Cook approximately 1 minute until well incorporated and golden yellow.

5. Add milk and whisk frequently over medium heat to thicken sauce.

Perfect Cheese Sauce Recipe

6. Cook until sauce coats your spoon in an even layer.

7. Turn heat all the way down (or remove from heat) before stirring in the cheese to prevent the sauce from breaking.

8. Serve immediately.

Get the full recipe below and find more great tips and recipes in the Harvest issue of Grate. Pair. Share.

The Perfect Cheese Sauce
Servings: 4
5 tablespoons butter
5 tablespoons all-purpose flour
3 cups milk
1 cup (4 ounces) Wisconsin swiss cheese, shredded (or other semi-soft cheese)
1 cup (4 ounces) Wisconsin parmesan cheese, grated (or other hard grating cheese)
Salt and black pepper
In saucepan, melt butter over medium heat. Add flour and whisk to combine. Cook 1 minute until well incorporated and golden yellow. Add milk slowly, whisking to incorporate. Cook 4 to 5 minutes, whisking often, until sauce thickens and coats a spoon in a smooth, even layer. Turn heat to lowest setting (or remove from heat) before adding cheese. Mix until cheese is fully melted and incorporated. Add salt and pepper to taste. Serve immediately.