This Easy Cheddar Cheese Sauce Recipe is basic and simple. It’s also the best cheese sauce recipe in my files and when made with sharp cheddar it can’t be beaten! It’s that good.
In fact I won’t hesitate to say it’s the best cheese sauce I’ve ever made!
If you’re used to making your sauce from one of those cheese sauce mix packets you absolutely must give this recipe a try. My bet is that you’ll never go back to the mix!
If you have tried to make cheese sauce before and weren’t successful because it wasn’t very creamy then I’ll tell you the secret of this one. It’s egg yolks. Yep that’s right. Egg yolks!
Be sure to Like Foodgasm Recipes on Facebook for more great recipes.
- 2 cups milk
- 2 tablespoons butter
- 2 tablespoons flour
- 2 egg yolks
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon nutmeg
- 2 cups finely grated cheddar cheese preferably sharp cheddar for a stronger taste
Melt the butter in a heavy-bottomed saucepan. Add in the flour and whisk for 1 minute.
Slowly add in the milk and whisk until the sauce is thick.
Add in the yolks and cook over low heat for 2 minutes.
Add in the cheese, and stir over low heat until melted.
Remove the sauce from the heat and season with salt, white pepper and nutmeg.
Pour the sauce into a bowl.
Cover the top of the sauce with buttered wax paper.
Heat again before serving or refrigerate.
Tips and Tidbits about this Easy cheddar cheese sauce recipe
Be careful when you add the egg yolks to the sauce. Stir briskly so the yolks don’t cook instead of incorporating!
This is the perfect sauce for mac and cheese. Just stir together with the pasta of your choice and bingo: mac and cheese.
The sauce also has many other uses. You can use it for a topper on broccoli or for nachos. Have you ever had cheese sauce on fries? Give it a try!
You’ll find all kinds of uses for this Easy cheddar cheese sauce recipe.
This is the recipe I have been using for Macaroni and Cheese since the beginning of time! Truly a classic and a staple on our family table. It’s just divine, lightly tangy and very flavorful. I think the dry mustard…