how to make a cheese sauce with milk and cheese

If cheese gets too hot, it can become stringy or gluey and you don’t want either quality. The most important rule with cheese sauce is to turn the heat OFF before you add the cheese. At the very least, make sure you are using blocks of cheese rather than pre-grated cheeses which don’t melt well and have a grainy texture. Whatever you decide to use, make sure that your cheeses are the best quality you can buy because they are going to make up all the flavor and you can’t make something great out of mediocre ingredients. I always like to include one cheese for flavor (in this case a good sharp Cheddar), one cheese for texture and melt-ability (here I’m using a Swiss Gruyère), and one for a dose of salty seasoning (Parmigiano-Reggiano). Then, it really comes down to which cheeses you use. (Quick refresher tips: be sure to cook your roux, use room temperature milk, use a whisk, and bring the liquid to a boil.) What Cheeses to Use in a Cheese Sauce? You can learn more about the basics of a Béchamel here. A cheese sauce starts with a basic Béchamel sauce, which is made simply with butter, flour and milk.

How to make a cheese sauce with milk and cheese