Recipe courtesy of Alex Guarnaschelli

Cheese Sauce

Getting reviews...
  • Level: Easy
  • Total: 15 min
  • Active: 10 min
  • Yield: 3 cups



  1. In the medium pot, bring the cream to a gentle simmer over medium heat. Whisk in the mustard. Stir in the Gruyère, Parmesan and garlic and cook until the cheeses are melted and combined and the sauce has a smooth consistency, 3 to 4 minutes. Season with salt and pepper. Serve warm.

Cook’s Note

This is a simplified base for a great macaroni and cheese that also doubles as a homemade cheese sauce for dunking. It’s great alongside crunchy vegetables, tortilla chips or pretty much anything savory. Make ahead and allow it to cool slightly. Cooling will thicken the texture. Cheese sauce pointers and variations: If the cheese sauce is warm and separates or “breaks,” whisk in some warm water; it can often fix the texture issue. You can also strain lumps out of the sauce if the texture is not smooth. If too thin, whisk in another sprinkle of cheese. Want it to be “funky?” Add a drop of blue cheese and a splash of Worcestershire. If your cheese sauce is cold and you want to warm it up, simmer 1/4 cup water in a medium pot and gently whisk in the cold cheese sauce in increments until smooth and warmed.