Everything Cheese Sauce

from The Simple Kitchen Cookbook by Chad and Donna Elick

MAKES 1 1/2 Cups  |  ACTIVE TIME 5 Min  |  TOTAL TIME 10 Min

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon cayenne pepper
1 1/2 cups whole milk
1/2 cup freshly shredded pepper Jack cheese
1/2 cup freshly shredded sharp cheddar cheese
8 oz Velveeta cheese, cut into chunks

In a small saucepan over medium heat, melt the butter. Add the flour, salt and
cayenne pepper and whisk to combine. Cook for 1 minute to cook out the floury
taste. Don’t skip this step. Trust me, floury sauce is not tasty, and cooking it for a
minute will also brown the flour, adding a slight nuttiness to your cheese sauce.

Add the milk, whisking constantly. Simmer until the sauce begins to steam, about
3 minutes. Decrease the heat to low. Add the cheeses a handful at a time, whisking
after each addition until the cheese melts into the sauce. Lift your whisk out of the
sauce. If there are still cheese shreds on the whisk, keep stirring. Continue adding
the cheese and whisking until all the cheese is melted into the sauce, and then stir
the sauce until it’s well-combined.

The sauce will keep in the refrigerator in a mason jar for 3 to 4 days.

DONNA’S SIMPLE KITCHEN TIP: When making cheese sauces and cheese-based
soups, be sure to add the cheese slowly over low heat, or your sauce could
become grainy. Reheat cheese sauces and soups low and slow to maintain
the smooth texture.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.