Patrick Oconnell
Cheese sauce is a versatile and delicious addition to many dishes, from macaroni and cheese to dips for nachos or veggies. While there are many variations, a basic cheese sauce typically starts with a roux made from butter and flour, cooked until lightly golden, and then combined with milk to form a thick sauce. The amount of cheese in a cheese sauce can vary, but a typical recipe might call for 1 to 2 cups of shredded cheese, such as sharp cheddar, added to the sauce until melted and smooth. This simple sauce can be seasoned with salt, pepper, cayenne, or mustard to taste and is best served immediately, as it tends to lose its creamy texture upon refrigeration and reheating.
| Characteristics | Values |
|---|---|
| Ingredients | Butter, flour, milk, cheese |
| Cheese type | Sharp cheddar, mild cheddar, extra sharp cheddar, Swiss, Gruyère, Monterey Jack, blue cheese |
| Add-ons | Hot sauce, chilli peppers, cayenne pepper, Rotel, Dijon mustard |
| Yield | 1 cup |
| Calories | 165kcal |
| Carbohydrates | 4g |
| Protein | 8g |
| Fat | 13g |
| Saturated Fat | 8g |
| Polyunsaturated Fat | 0.5g |
| Monounsaturated Fat | 3g |
| Trans Fat | 0.1g |
| Cholesterol | 39mg |
| Sodium | 197mg |
| Potassium | 70mg |
| Fiber | 0.1g |
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What You'll Learn
The best type of cheese for cheese sauce
A good cheese sauce is a versatile tool in any cook's arsenal. It can be used as a dip, a drizzle, or a topping for a variety of dishes, from nachos to broccoli to pasta. While there are many types of cheese that can be used to make a cheese sauce, some are more commonly used and produce better results than others.
Cheddar cheese, particularly sharp cheddar, is a popular choice for cheese sauce due to its rich, flavorful taste. It is a key ingredient in the classic, store-cupboard white sauce that forms the base for many cheese sauces. When making a cheese sauce with cheddar, it is important to add the cheese towards the end of the cooking process and to remove it from the heat as soon as it melts to prevent clumping and stringing.
Other types of cheese that can be used for cheese sauce include Swiss, Gruyère, and Monterey Jack. These cheeses can add a silky texture to the sauce, making them perfect for bread dips or nachos. For those who like a little spice, adding some hot sauce, chili peppers, cayenne pepper, or Rotel can give the sauce an extra kick.
The type of cheese used in a cheese sauce can significantly impact its flavour and texture. While cheddar is a popular and versatile option, different cheeses can be used to create unique and tasty sauces. Experimenting with different cheeses and adding spices or herbs can lead to creating a signature sauce that elevates any dish.
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How to make a roux
To make a cheese sauce, you'll first need to make a roux. A roux is a cooked mixture of equal parts flour and fat. Butter is the most commonly used fat, but you can also use oil, bacon grease, or other rendered fats.
Here's a step-by-step guide on how to make a roux:
Step 1: Gather your ingredients
For a basic roux, you will need equal parts flour and fat. Common types of fat include butter, oil, or bacon grease. You can also add seasonings of your choice to your roux to enhance the flavour profile of your sauce.
Step 2: Combine the ingredients
Add your chosen fat to a saucepan and heat it over medium heat until it melts. Once melted, add the flour and whisk until a paste forms. Cook the mixture for 3-5 minutes, stirring constantly, until it turns a light tan colour and emits a nutty aroma. The longer you cook the roux, the darker and more flavourful it will become, but it will lose some of its thickening properties.
Step 3: Add liquid
Slowly whisk in a liquid ingredient, such as milk or stock, to the roux. Add the liquid a little at a time, whisking continuously, until the mixture forms a thin paste. Then, gradually whisk in the remaining liquid and bring the mixture to a simmer. Adding the liquid slowly helps to prevent lumps from forming.
Step 4: Simmer and season
Simmer the roux for 10-20 minutes to allow it to reach its full flavour and thickening potential. Season the sauce with salt and pepper to taste, or add other seasonings of your choice.
Step 5: Add cheese
Once you have a smooth and thickened sauce, remove it from the heat and stir in your grated cheese. Common cheese choices include sharp cheddar, Swiss, Gruyère, or Monterey Jack. Keep stirring until the cheese melts and you have a creamy, dreamy cheese sauce!
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How to prevent clumps
Making a cheese sauce is a simple process that only requires a few basic ingredients: butter, flour, milk, and cheese. However, it can be tricky to get right, and one of the most common issues is clumping. Here are some tips to prevent clumps and achieve a smooth, creamy cheese sauce:
Start with a roux: The first step is to make a roux, which is a paste made from equal parts butter and flour. Melt the butter over medium heat, then whisk in the flour until it forms a paste. Keep a close eye on it, as it can burn easily. You'll know it's ready when it turns a light tan colour and smells nutty.
Add milk gradually: Slowly drizzle in the milk, whisking constantly. Adding the milk in a steady stream helps prevent lumping. Start with 2-2.5 cups of milk and add more as needed to adjust the thickness. Keep whisking as the mixture heats up and thickens.
Control the temperature: Temperature plays a crucial role in preventing clumps. Always melt the cheese over low heat, and combine it gradually with the milk and roux mixture. Adding the cheese all at once or to a sauce that's too hot can cause it to seize up and become clumpy.
Add cheese last: To prevent clumping, it's essential to add the cheese at the end of the cooking process. Once the sauce has reached the desired consistency and is just below boiling, slowly whisk in the cheese. Make sure to grate the cheese finely and bring it to room temperature before adding it to the sauce.
Stir constantly: While adding the cheese, it's crucial to keep stirring or whisking constantly. Do not stop stirring until the cheese is completely melted and the sauce is smooth. This helps prevent the formation of clumps and ensures a creamy texture.
Adjust with water: If your cheese sauce does end up with some clumps, you can fix it by adding a splash of water. Culinary expert Alex Guarnaschelli recommends this simple trick. Adding water reduces the amount of fat in the sauce, making it easier to whisk away those pesky clumps.
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Reheating cheese sauce
If you are using a microwave, reheat in short bursts, stirring in between until heated to your preference. You can also add a splash of milk or water to smooth out the sauce. If you are using a stovetop, a double boiler setup is recommended, as this heats the sauce gently and slowly, preventing the cheese from separating or becoming gritty.
If you are reheating a creamy cheese sauce, such as one made with evaporated milk, cornstarch, and shredded cheese, the double boiler method is the safest way to prevent the sauce from separating. However, if you don't have the time or means for this method, you can heat the sauce on low in a pan, which is the next best way to control the heat and ensure the sauce stays intact.
It's important to note that cheese sauce should not be allowed to boil, as this will cause the proteins to clump and the fat to float to the top as grease. Additionally, when reheating cream-based sauces, a water bath can be used to control the temperature and prevent overheating.
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What to serve with cheese sauce
Cheese sauce is a versatile dish that can be served with a variety of dishes. Here are some ideas on what to serve with cheese sauce:
Macaroni and Cheese
One classic dish that can be made with cheese sauce is macaroni and cheese. This dish combines cooked macaroni pasta with a rich, creamy cheese sauce, resulting in a comforting and indulgent meal. For a spicy kick, you can add pepper jack, Monterey jack, and sharp cheddar to the cheese sauce, along with paprika, cayenne pepper, and sliced jalapenos.
Nachos and Burgers
Cheese sauce is also commonly used as a topping for nachos, adding a gooey and delicious layer to this Tex-Mex favourite. You can also use cheese sauce to make cheesy nacho burgers. Simply mix shredded cheddar with taco seasoning to make juicy burger patties, and then top each burger with a generous portion of cheese sauce and your favourite toppings.
Vegetables
Cheese sauce can be a tasty addition to various vegetables. It is commonly used in cauliflower cheese, a popular side dish in the UK, and can also be served with broccoli, either as a dip or drizzled on top. Cheese sauce can also be used as a topping for baked potatoes or added to potato wedges. For a more indulgent option, you can make a tuna melt by baking cheese sauce with potatoes, onions, and garlic.
Appetizers and Dips
Cheese sauce can be used as a dip for pretzel bites, tortilla chips, or bread cubes. It can also be used as a topping for appetizers like crispy sweet potato tots, adding a creamy finish to the dish.
Other Dishes
Cheese sauce can be used in a variety of other dishes as well. It can be drizzled over roast beef sandwiches, used as a topping for moussaka, or added to casseroles. You can also get creative and experiment with different types of cheese, spices, and ingredients like eggs, sour cream, and beer to create unique flavours for your cheese sauce.
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Frequently asked questions
This depends on the recipe. One recipe calls for 2 cups of shredded sharp cheddar cheese, while another suggests 100g of grated strong cheddar cheese. A third recipe recommends 1 cup of milk and 2 cups of shredded sharp cheddar cheese.
The basic ingredients for a cheese sauce are butter, flour, milk, and cheese.
To make a cheese sauce, start by melting butter in a saucepan over medium heat. Then, whisk in flour until a paste forms. Next, slowly add milk, stirring continuously to avoid lumps. Finally, add grated cheese and whisk until melted and smooth.
To prevent clumps, remove the sauce from the heat before stirring in the cheese. Overheating the cheese can cause it to become clumpy. Additionally, use block cheese that you shred yourself instead of pre-shredded cheese, as the anti-caking additives in pre-shredded cheese can make the sauce lumpy.
