Cheese Sauce

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.

  • 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
  1. 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.
  2. Add the milk all at once, whisking rapidly. Continue whisking while the milk heats up and the sauce thickens.
  3. Add the remaining ingredients. Continue to blend until the cheese is completely melted.

Storage Instructions

Store in the refrigerator up to 2 weeks.