Best Cheddar Options For A Creamy Cheese Sauce

A good cheese sauce can be the perfect addition to a meal, whether it's drizzled over nachos, poured over tortilla chips, or used as a dip for soft pretzel bites. But what kind of cheddar should you use for the perfect cheese sauce?

Most recipes recommend using freshly grated, full-fat, sharp cheddar cheese, as it melts more smoothly and has a stronger flavour. Pre-shredded cheese is best avoided, as it is often coated in cellulose or starch to prevent clumping, which inhibits melting and can make your sauce grainy.

When it comes to the type of cheddar, younger cheddars are said to melt more easily than very sharp, aged cheddars. However, any type of cheddar can be used, depending on your personal preference. For a smoky flavour, you could try smoked cheddar, or for a stronger cheese hit, extra sharp white cheddar is a good option.

So, the next time you're making a cheese sauce, grab a block of your favourite cheddar, get grating, and get cooking!

How to make a basic cheese sauce

A good cheese sauce is a versatile addition to your culinary repertoire. It can be used as a topping for nachos, burgers, tater tots, broccoli, and many other dishes. Here is a simple recipe for a basic cheese sauce using cheddar cheese.

Ingredients:

• Butter
• Flour
• Milk
• Cheddar Cheese (grated)
• Cayenne Pepper (optional)
• Dry Mustard
• Salt
• Black Pepper
• Nutmeg (optional)

Utensils:

• Saucepan
• Whisk
• Strainer (optional)

Method:

• Make a Roux: Melt butter in a saucepan over medium heat. Add flour and whisk until a thick paste forms. This is called a roux. Cook the roux for a couple of minutes, whisking constantly, until it turns bubbly and nutty.
• Add Milk: Slowly add warm milk to the roux, whisking constantly to avoid lumps. Continue cooking and whisking until the mixture thickens.
• Add Cheese: Turn off the heat before adding the cheese. Slowly add grated cheddar cheese to the sauce and stir until the cheese melts and blends into the sauce.
• Seasoning: Add a pinch of cayenne pepper (optional) and season with salt and black pepper to taste. For an extra touch, add a hint of grated nutmeg.
• Strain (optional): If you want an extra smooth sauce, strain it through a sieve to remove any lumps before serving.
• Storage and Reheating: Cheese sauce can be stored in an airtight container in the refrigerator for up to a week. When reheating, do so slowly over low heat, adding milk as needed to adjust the consistency. Avoid overheating, as this can cause the sauce to break or become gluey.

Tips:

• Use good quality, full-fat block cheese and grate it yourself. Pre-shredded cheese may not melt as smoothly and can make the sauce grainy.
• For a stronger flavour, use sharp cheddar cheese.
• Avoid boiling the milk or the cheese sauce, as this can cause curdling or a grainy texture.
• If your sauce becomes grainy, try adding more milk and whisking vigorously to restore its smoothness.

The best cheeses to use

The type of cheddar cheese you use for your cheese sauce is important. While almost any cheddar cheese will work, it's best to avoid pre-shredded cheese. Pre-shredded cheese is coated with cellulose to prevent the shreds from sticking together in the bag, but this also inhibits melting and can make your sauce grainy. Instead, choose a block of cheese that tastes good on its own and shred it yourself.

Generally, very sharp, aged cheddars do not melt as well as younger cheddars, but most cheddars available at your typical grocery store will work perfectly well. For an ultra-cheesy sauce, you can stir in up to one cup (4 ounces) of additional shredded cheddar.

If you want to experiment with different flavours, you can try a blend of cheeses. For example, you could use a combination of cheddar and Monterey Jack cheeses.

• Mozzarella: a smooth cheese that melts perfectly and has a mild, milky flavour
• Pepper Jack: a mild flavour with a hint of spice
• Monterey Jack: melts well and has a mild flavour
• Extra sharp white cheddar: a strong, creamy cheese flavour
• Gouda: a harder, sweet and nutty cheese that melts evenly and softly

How to make a smooth sauce

How to Make a Smooth Cheese Sauce

A smooth and creamy cheese sauce is a versatile addition to your recipe repertoire. It can be used as a topping for burgers, tater tots, broccoli, nachos, baked potatoes, and more. Here is a step-by-step guide to making a smooth cheese sauce with cheddar:

Ingredients:

• Butter (salted or unsalted)
• All-purpose flour
• Milk (any percentage, but higher fat content will result in a smoother sauce)
• Cheddar cheese (full-fat, hand-shredded, and at room temperature)
• Salt and pepper, to taste
• Optional: Cayenne or hot sauce for a spicy kick

Step-by-Step Guide:

• Make a roux by melting the butter in a saucepan over medium heat. Whisk in the flour and cook until a paste forms. Cook gently to avoid changing the colour of the roux.
• Slowly add the milk, whisking continuously to remove any lumps. Continue cooking and stirring until the mixture thickens.
• Remove the saucepan from the heat. Gradually add the shredded cheese, stirring constantly until the cheese is fully melted and combined.
• Season with salt and pepper to taste. For a spicy sauce, add cayenne or hot sauce.
• Serve immediately. If serving for a group, keep the sauce warm in a slow cooker on low heat to prevent it from becoming clumpy.

Tips for a Smooth Sauce:

• Use full-fat, hand-shredded cheddar cheese to avoid a grainy texture. Pre-shredded cheese often contains additives that can affect melting.
• Heat the cheese sauce gently and slowly to prevent graininess or lumpiness.
• Avoid boiling the milk as this can cause it to curdle, and do not let the sauce boil after adding the cheese.
• If your sauce is lumpy or grainy, add a small amount of milk to loosen it up.
• For a gluten-free option, substitute plain flour with almond flour or any other gluten-free flour.

How to adapt the recipe

The recipe for a smooth and creamy cheddar cheese sauce is highly adaptable to suit your taste preferences and dietary requirements. Here are some ways to adjust the recipe to make it your own:

Cheese:

• While cheddar is the star of this sauce, you can experiment with different types of cheese to find your favourite blend. Try using a combination of cheddar and Monterey Jack, or swap in some mozzarella, pepper jack, or gouda. Just remember to grate the cheese yourself for the smoothest results.
• If you want an extra strong cheesy flavour, opt for an extra sharp white cheddar.
• For a smoky twist, switch to smoked cheddar.

Spices and Seasonings:

• Add a pinch of cayenne pepper or hot sauce for a spicy kick.
• For extra flavour, try adding some Worcestershire sauce, garlic powder, or dry mustard.
• If you're making a Tex-Mex dish, include some chilli peppers and garlic powder.
• A pinch of turmeric will add colour and a subtle earthy flavour.

Other Ingredients:

• Instead of regular milk, use whole milk for a richer, creamier texture.
• For a gluten-free option, swap out the flour for almond flour or cornstarch.
• If you're making mac and cheese, stir in an extra cup of shredded cheddar for an ultra-cheesy sauce.
• To make the sauce a little healthier, use reduced-fat milk.

Serving Suggestions:

• This versatile sauce goes well with a variety of dishes. Try it with steamed vegetables like broccoli or cauliflower, baked potatoes, tortilla chips, soft pretzels, or even drizzle it over sandwiches.
• For an easy mac and cheese, combine the sauce with cooked macaroni and top with breadcrumbs and extra cheese. Bake until bubbly and golden.
• If you're feeling adventurous, add some diced pimentos for colour and flavour, or spice it up with a pinch of cayenne and garlic powder.

How to store and reheat

To store your cheese sauce, it's important to let it cool to room temperature before placing it in an airtight container in the fridge. This will prevent bacterial growth and avoid raising the temperature inside your refrigerator, which could affect other stored foods. Aim to refrigerate your sauce within two hours of making or opening it. Cheese sauce can generally be kept in the refrigerator for up to 4 to 7 days.

When reheating your cheese sauce, it's best to avoid the microwave, as this can cause the curd and whey to separate, making the sauce greasy and grainy. Instead, opt for reheating your sauce on the stovetop over low to medium heat. Add a splash of milk or cream to help loosen the sauce and stir frequently to prevent burning. An immersion blender can also help restore a creamy consistency if your sauce has separated. Always ensure your cheese sauce reaches an internal temperature of 165°F (74°C) before consuming, for food safety.

Frequently asked questions