Thats it! Its so easy and such a delicious thing to know how to make.ġ.Remove from heat and whisk in shredded cheese and any other ingredients youd like to add. Continue to cook until mixture thickens.You can use fat-free milk, but I recommend 2% milk or whole milk for best results. Slowly stir in Simple Truth Milk while whisking sauce.I like to use unsalted butter so you can season to taste at the end, because cheese can add a lot of saltiness to this sauce. In the microwave, it likes to boil over, so use a big bowl and keep an eye on it! Its so simple! This is how to make it on the stovetop, which is my recommended method, but you can scroll down to the recipe card for more detailed directions as well as microwave directions. You May Like: Harry And David Cheese Not Refrigerated How To Make Easy Cheese Sauce: Fair warning, it will do that cheese sauce thing where the top sets and gets kind of sad and ugly looking, but if you give it a quick whisk, it returns to looking smooth and beautiful. You can transfer your prepared nacho sauce to a slow cooker and keep it set to warm for a couple of hours. You May Like: Wisconsin Brick Cheese Vs Mozzarella Sharp cheddar cheese: Freshly grated cheese will melt better and give a stronger flavor than the coated shredded cheese you can buy in a bag at the store.Milk: Thins the sauce out a bit and adds sweet flavor.With just 4 simple and familiar ingredients, you can make a cheese sauce that is so tasty you will want to drizzle it on everything! Basic ingredients you most likely already have in your pantry and fridge will combine easily and make a creamy sauce everyone will enjoy. Easy Ingredients For Creamy Cheese Sauce: You can also remove the pan from the heat during that step, heating it only if needed to aid melting. Try adding half of the cheese and stir that in until it melts, then add the rest. When adding it, the heat should be low to avoid breaking the cheese, which will cause a grainy sauce. Freshly shredded cheese works better than packaged shredded cheese. It’s also important to add the dairy slowly and stir constantly while doing so. The recipe’s recommended heat and cook times should prevent that. One reason may be that the rouxthe melted butter and flour mix that thickens the white saucemight be overcooked or burnt. Remove the sauce from heat before you stir in the cheese.Let the shredded cheese sit at room temperature for a short time so youre not putting cold cheese into hot liquid.Use full-fat cheese that you grate yourself as bagged cheese has additives that can prevent it from melting smoothly.To get the smoothest cheese sauce possible, follow these golden rules:
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