Perfect Cheese Sauce
- Level: Easy
- Yield: 1 quart
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 180
- Total Fat
- 14
- Saturated Fat
- 8
- Carbohydrates
- 7
- Dietary Fiber
- 0
- Sugar
- 4
- Protein
- 7
- Cholesterol
- 40
- Sodium
- 273
- Total: 20 min
- Active: 20 min
Ingredients
3 tablespoons unsalted butter
1/4 cup all-purpose flour
1 tablespoon taco seasoning
3 cups milk, heated
4 ounces cream cheese, softened
2 cups grated sharp Cheddar
1/2 cup grated Parmesan
Directions
- Melt the butter in a medium saucepot over medium heat. Stir in the flour and cook, stirring often, until a thick paste forms and turns golden brown. Stir in the taco seasoning and cook 30 seconds more.
- Gradually whisk in the milk, adding 1 cup at a time. Allow the mixture to come to a simmer before adding the next. It will be extremely thick at first and will thin with each addition. When all the milk is added bring the sauce to a simmer and cook 5 more minutes. Whisk in the cream cheese.
- Remove the sauce from the heat. Add the Cheddar and Parmesan and whisk until smooth. The sauce keeps refrigerated for up to 2 weeks or frozen for 6 months. If using from cold, carefully bring the sauce back to a boil before serving.