Homemade Staples: Cheese Sauce

We use this cheese sauce on so many different things.  It is extremely versatile and very easy to make.  This is my mother’s recipe and the trick she told me is that you need to use more than one kind of cheese.  Doesn’t really matter what kind, just as long as there is at least two types.  It actually makes for a great recipe to use up some cheese odds and ends laying around in the fridge.  Last night I made it with 6 year old Wisconsin Aged Cheddar, Parmesan, and Mozzarella.  I’ve found that it especially works well for the flavor when you combine hard and soft cheeses.  But again, any cheese combinations will do.

Wisconsin Cheese Sauce

• 2 Tbs butter
• 2 Tbs flour
• 1 tsp dry mustard
• 1/4 tsp kosher salt
• 1 cup milk
• freshly ground pepper (to taste)
• 1-4 drops of chili oil or hot sauce
• 1 cup shredded cheese (at least two varieties)

Melt the butter over low heat and then add the flour to create a roux.

Then whisk in the dry mustard and salt.

Add the milk, cracked pepper, and chili oil/hot sauce.  I personally use chili oil.  My mom uses hot sauce.  Do whatever flavors work best for you.  And add as little, or as much as you would like.

Increase the heat to medium.  Add the shredded cheese and whisk until melted and combined.  Sauce will begin to boil.  You must continuously whisk during this time so not to burn the sauce.  You can take short breaks but always go back to the sauce.  This is not a recipe that you can leave unattended.

Once the sauce has thickened you can lower the heat.  Keep periodically whisking though so it doesn’t burn to the pan.  When you’re done, you should have a lovely, creamy sauce that is good on pretty much anything!

 

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