Cheese Sauce

After seeing how easy a cheese sauce is to make, you will never want to eat that powdered stuff that comes in the box of macaroni and cheese. Why waste the money on that boxed macaroni and cheese stuff when you'll already have an assortment of other pastas in your pantry because you understand the unlimited possibilities of pasta.



Cheese: Use whatever you have. The idea here is to equal about 1 cup of cheese for every cup of milk for a thicker sauce. You could use all cheddar or a fancier cheese if you have it. Fresh parmesan if ideal if you choose to use it.

Herbs: they are here just to fancy things up a bit. If you want a plain cheese sauce, don't add them.

Milk: Heavy cream is excellent here if you have it. It will definitely help add thickness to your sauce. It is possible to dilute sour cream with water to made a pseudo-milk product but it may not be ideal for a cheese sauce. Yogurt could probably be diluted the same way, but it definitely deviates from a cheese sauce and becomes some sort of yogurt sauce then. Which would also be delicious.


  1. Melt butter over low heat.
  2. Once butter is fully melted, add flour and stir to combine well.
  3. If you are confident that your pot is not too hot, gradually stir in milk until well combined. If you have any concern that your pan is too hot, remove it from the heat, add the milk, and return to the stove, slowly bring the temperature of the milk up.
  4. Continue to cook over low heat until the mixture is smooth and thickened.
  5. Add cheese 1/3 cup at a time.
  6. Add herbs and seasonings.
  7. Stir until mixture is completely blended.

Perhaps the greatest thing about cheese sauce is that it can be a very versatile sauce. It works well over chicken cutlet, pasta, and vegetables.