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(OZ) BASIC CHEESE SAUCE (with tips) Recipe


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     (OZ) BASIC CHEESE SAUCE (with tips)

Category   Sauces
Sub Category   Gameday-Tailgate
Servings   Variable
Preptime   15 minutes

2 cups finely shredded SHARP CHEDDAR (loosely packed)
1-1 1/2 cup whole MILK - room temp.
3 TBL. real BUTTER
3 TBL. all-purpose FLOUR

On extremely low heat, melt butter in small pot. Sprinkle in a third of the flour and stir constantly until incorporated, breaking up any lumps. Slowly repeat until all flour is incorporated.
Add Milk all at once. Quickly bring to a near boil, stirring constantly. Immediately add a quarter of the cheese and incorporate. REDUCE HEAT to low.
Prevent from bubbling or boiling (remove pot from heat often as needed) adding remaining cheese in batches, stirring constantly. This will thicken quickly upon standing.
TIPS- 1- Pre-shredded cheese often comes out with a grainy texture. Shred your own block cheese instead. 2- Spray your shredder with non-stick cooking spray for easier clean up. 3- Experiment with different cheeses. 4- Add (canned) sliced Jalapenos to this recipe to make Nacho Cheese. 5- Try adding an 1/8 of a teaspoon (or more) of Salt, Black Pepper, Red Pepper Flakes, Garlic Powder, Onion Powder, Worcestershire Sauce, dried Mustard Powder, or Tabasco.
Serving Suggestions
Sauce for meat, pasta, potatoes, or veggies. Use also for dips, sandwiches, casseroles, etc.

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