Cheese Sauce I

Name: Cheese Sauce I
Ingredients: 2½ tablespoons butter; 1½ tablespoons flour; 1 cup heavy whipping cream or ½ cup whole milk, hot; 1 cup cream cheese; ½ cup grated cheddar cheese; ⅓ cup grated mozzarella cheese; ½ teaspoon mustard (optional); 1½–2 pinches of salt

Cheese sauce is a variation of Béchamel Sauce.

Ingredients

2½ tablespoons butter
1½ tablespoons flour
1 cup heavy whipping cream or ½ cup whole milk, hot
1 cup cream cheese
½ cup grated cheddar cheese
⅓ cup grated mozzarella cheese
½ teaspoon mustard (optional)
1½–2 pinches of salt

Steps

Melt the butter in a saucepan. Add the flour and whisk together over medium heat for 2–3 minutes, to make a white roux. Do not allow to brown. Remove from heat and allow to cool nearly to room temperature.
Gradually add hot heavy whipping cream to the roux, whisking to combine. This will also work with a hot roux and room temperature heavy cream or milk.
Add the salt, cheese, and mustard, then heat till just simmering and cheese has melted.

More recipes with butter, flour, cream, cream cheese, cheddar cheese or mozzarella

Adapted from “Cheese Sauce I” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.