Velvety Cheddar Cheese Sauce Recipes

Steps:

• In a saucepan over medium heat, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the cheese. Cook and stir until cheese is melted., Serve 1-1/2 cups of cheese sauce with the baked potatoes. Refrigerate remaining sauce.

Steps:

• Melt butter in a saucepan over medium heat. Whisk in flour and salt until a paste forms. Slowly add milk; cook and stir until fully incorporated, about 2 minutes. Add cheese, stir to combine, and cook until melted, 1 to 2 minutes.

Steps:

• Make the béchamel sauce (1 ½ cups); in a medium pot over medium heat, add butter. When melted, add flour and cook, stirring constantly, for about 4 minutes or until it smells like cooked pie crust. Add 1 cup milk, whisk and then a little at a time, whisking constantly. Add salt and white pepper.
• To make the cheese sauce; add paprika and mustard powder to the béchamel sauce before stirring in cheese; whisk until melted. Spoon over steamed vegetables and serve immediately. Makes 3 cups.
• Note: If not using right away, cover with wax paper making sure it touches the surface - this will prevent a skin from forming.

Steps:

• Melt butter in a small saucepan over medium heat until a pinch of flour sprinkled into the oil will just begin to bubble. Whisk in flour to form a thick paste the consistency of cake frosting, stirring constantly for 30 seconds to 1 minute.
• Stir in the milk, mustard, Worcestershire, garlic powder, and salt. Cook until mixture starts to bubble and thicken, 3 to 4 minutes.
• Remove from heat and gradually stir in Cheddar cheese until melted and smooth. Keep in mind that the sauce will thicken as it cools, so if necessary, add a little more milk to reach dipping consistency.