Cheese Sauce
Description
This is a simple cheese sauce that can be used for au gratin potatoes or with pasta for grown-up mac and cheese. It comes together very quickly and, please--be creative! I tend to use whatever cheese I have in the fridge--it's great for using up leftover odds and ends of cheese you need to get rid of. I've made this sauce with cheddar, parmesan and also with jalapeño Jack cheese, which was great. So...you do you!
Ingredients
Instructions
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In a large saucepan, melt the butter over medium-high heat until it is bubbly, but not browning. Whisk in the flour and mustard powder and stir for a couple of minutes:
Whisk in milk and let the mixture come to a boil. Turn down the heat and let the mixture simmer until it thickens:
Once the mixture is thickened, add cheese a little at a time, stirring constantly. Add the cheese a little at a time, stirring and letting the cheese melt between additions of the cheese, until you have added all the cheese.
Continue stirring until the mixture is smooth and creamy. Taste for seasoning and add salt, pepper, seasoned salt and lemon pepper.
