How to Make Cheese Sauce and Nacho Cheese Sauce

A variety of cheeses can be used for the basis of the cheese sauce.

This basic cheese sauce is designed to go on all different types of foods. Made with cheddar, Colby or Monterrey Jack cheese, it's great on vegetables, noodles, potatoes or Mexican foods, or nearly almost anything. It's also appropriate for fondues, carrying cut pieces of bread and meat well.

Things You'll Need

• 2 tablespoons butter or margarine
• 3 tablespoons of flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup milk
• salt
• pepper
• 1 cup cheese, grated (Can use cheddar, Colby, Monterrey jack or other cheese)

Instructions

Cheese Sauce

1. Melt butter or margarine over medium heat in a two quart sauce pan, taking care that you do not burn the butter.

2. Remove pan from heat, and add flour. Stir the mixture vigorously until there aren't any lumps left in the pan, creating a thick yellowish paste. Add salt and pepper and mix.

3. Put pan back on medium heat and add milk to the flour mixture. Stir until it is lump free and the consistency of gravy. If it is too thick, add another tablespoon or two of milk until it is the correct consistency. If it becomes too thick at this stage, it will be like a lump of solid cheese when it's done.

4. Turn heat down to low and add grated cheese to the mixture, stirring constantly. Continue cooking on low until the cheese is completely melted and blended into the flour-milk mixture.

5. Remove from heat and serve while hot.

Nacho Cheese Alternative

1. Follow steps 1 through 3 above, but during step 3 add:
   1 tablespoon diced jalapeno peppers
   1 teaspoon black pepper
   1 teaspoon liquid from a jar of jalapeno peppers
   Stir until well combined.

2. Add one cup of shredded sharp cheddar cheese and continue as in step 4 above. This sauce works well over nacho chips, burritos or enchiladas.

Tips & Warnings

• Reheat cheese sauce by putting in the microwave for sixty seconds, and then check the temperature after stirring the sauce. If it's too cool, cook it for another sixty seconds. If it is too thick, add in some milk a little bit at a time, and stir to check the consistency.

• This sauce can be stored in the refrigerator in a sealed container for up two days.

• Watch out -- the sauce is hot after cooking and it sticks like glue.

• Do not freeze this recipe; it doesn't taste right after it has been frozen.