Grandpa Joe's
Cheese Sauce

Nothing this simple should taste this good!

About this recipe

It's not rocket science.  If you add your favorite cheese (or cheeses) to a béchamel sauce you get a delicious cheese sauce.  My favorites are sharp cheddar and Parmigiano-Reggiano cheeses.

Ingredients

  • 6 tablespoons unsalted butter
  • 6 tablespoons all-purpose flour
  • 3 cups whole milk
  • 4 ounces sharp cheddar cheese
  • 4 ounces Parmigiano-Reggiano cheese
  • kosher salt
  • cayenne pepper

Directions

  1. Roughly grate the cheddar and Parmigiano-Reggiano cheeses.  Four ounces should produce a heaping cup of each cheese.
  2. Melt the butter in a heavy saucepan.
  3. Add the flour and stir until smooth.  Cook over low heat for about 5 minutes. 
  4. Add the milk, raise the heat to medium, and begin whisking gently.  When the milk begins to thicken, add the grated cheeses in ½ cup increments, whisking continuously.
  5. When the sauce begins to boil, lower the heat and continue whisking for another minute.  Then remove the sauce from the heat.
  6. It is important to add salt at this point, but only a small amount is required.  Taste the sauce, add ¼ teaspoon kosher salt, and taste again to experience the difference.  Add more salt if desired.
  7. Whisk in 1/8 teaspoon cayenne pepper.
  8. Cover, and set aside.

Notes

  • Any cheese can be used in this recipe, but I always prefer freshly-grated.
  • This sauce is the perfect accompaniment to many steamed or roasted vegetables, particularly broccoli and cauliflower.
Cheese Sauce.  Mille grazie, Abigail.
Steamed cauliflower with Cheese Sauce.
Posted: February 2014.