Cheese Sauce

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“Don't buy that Cheez Whiz! This was posted in the Reno Gazzette Journal today and I am tucking it here for safe keeping because I always loose newspaper clippings! Pour it over steamed veggies, toss it with pasta or use it for nachos.”
READY IN:
30mins
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small and heavy saucepanadd the bay leaf and peppercorns to the milk and cook over low heat for 5 minutes.
  2. Remove from heat and let stand 5 minutes.
  3. Strain mixture through a sieve into a bowl and discard the bay leaf and peppercorns.
  4. Melt butter in the saucepan and use a wooden spoon to stir in the flour and white pepper over low heat until the mixture is evenly combined.
  5. Gradually add the milk to the saucepan, stirring constatly with a whisk to prevent lumps.
  6. Remove the saucepan from the heat and stir the shredded cheese into the sauce until completely melted.
  7. Makes about 1 cup sauce.

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