Making a simple cheese sauce may seem a little daunting at first (Wouldn’t be so much easier to just use a packet or a hunk of Velveeta?), but it’s worth the time (and money) to learn how to make your own. Once you’ve learned how to do it, you won’t ever want to go back!
- Start by sautéing a half a cup of finely diced onion in about 4 Tablespoons of Butter on med-high heat in a large pot or deep skillet.
- Once the onions are soft, stir in about one Tablespoon of Dijon Mustard, and add a dash of freshly grated nutmeg.
- If you’d like the flavor, you can add a couple of cloves of minced garlic at this point, making sure to not cook the garlic very long. You’re only really heating it up– it will burn quickly
- To this mixture, add 4 Tablespoons of All-Purpose Flour (You’re making a basic White Sauce at this point).
- Once the sauce becomes cooked and is blond in color, add 3 Cups of of milk.
- Stirring constantly, cook the sauce down until it thickens a bit.
- Once the sauce has thickened, take the sauce off the heat.
- Then, stir in about 8oz of grated cheese (I prefer to use Sharp Cheddar)– make sure that you have taken the sauce off the heat before you add the cheese. Otherwise, the cheese will break.
Now that your sauce is ready, you can pour it over pasta, vegetables or make a casserole with it. Done!