This is a bulk preparation of cheese sauce, primarily for macaroni and cheese (just mix into cooked noodles and heat) but also good on vegetables.
Ingredients
- 4 tbs butter
- 1/3 cup flour
- 3 cups milk
- 12 oz cheddar cheese
- 1/2 tsp salt
- 1/2 tsp paprika
- 1 dash cayenne
Steps
- Melt the butter over medium heat. Whisk in the flour. Cook, whisking constantly, a few minutes until foaming subsides and the roux seems to become more liquid.
- Add the milk all at once, whisking rapidly. Continue whisking while the milk heats up and the sauce thickens.
- Add the remaining ingredients. Continue to blend until the cheese is completely melted.
Storage Instructions
Store in the refrigerator up to 2 weeks.