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Cheese sauce
I use this sauce on mac-n-cheese, pasta bar or anyplace that calls for a good cheese sauce
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Servings
1
gallon
Ingredients
1x
2x
3x
Roux
8
oz
Butter
8
oz
flour
main sauce
4
tbsp
Worcestershire sauce
2
tsp
smoked paperika
Spanish
1
lb
cream cheese
3
lb
shredded Sharp Cheddar Cheese
1
oz
salt
3
qt
whole milk
1
qt
heavey cream
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Instructions
in a large sthick bottom stock pot melt butter
Add flour and stir and cook over medium heat until smooth
add 1/3 of the milk and salt whisk until smooth.
slowly add the balance of the milk and cream whisking until smooth (about 15 minutes)
Add cheese and remaining ingredants, whisk and slowly heat until metlted and smooth
Notes
Use 2 lbs. of
shredded
cheese and 1 lb. of
shredded swiss
cheese. This will add another dimension to the sauce
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