Wow. Just wow. This real cheese sauce is made from all known ingredients (see ya processed cheese block), is absolutely delicious, and is even freezable! My kids beg for this stuff.
So far I’ve served it with broccoli (of course), but also drizzled over wild rice and pasta and even as a dipping sauce for Oven Fried Chicken Tenders. Yep, I just admitted that. My point is that you can use this creamy basic cheese sauce to jazz up everything from nachos to asparagus to leftovers!
Also, it’s true…this does freeze and reheat just fine. I tested it and honestly couldn’t believe it worked. So, don’t toss the leftovers. Just stick them in a glass freezer container for next time. Thaw in the fridge or using the defrost setting in the microwave. You might have to stir in a little milk to thin it back out when you warm it up.
Are you ready for your family to ask for more veggies so they can put some cheese sauce on top? Then get going on this…
- 1 tablespoon butter
- 1 tablespoon whole-wheat flour (Recommended: white whole wheat)
- 1 cup milk (I used 2%)
- 1 tablespoon cream cheese
- pinch of sea salt
- pinch of ground pepper (optional)
- 1 cup shredded cheddar cheese (or whatever you have on hand)
- Melt the butter in a medium sauté pan over medium-low heat. Whisk in the flour, stirring constantly to prevent lumps, until the mixture darkens a little, about 1 to 2 minutes.
- Turn up heat to medium-high. Pour in the milk and continue whisking to break up any lumps. When the milk thickens to the consistency of thin gravy (approximately 2 to 3 minutes), turn off the heat and stir in the cheeses, salt, and pepper until well incorporated. If it's still too thick, add more milk.
- Serve warm over vegetables, pasta, rice, or whatever you want!
Freeze leftovers in an air-tight freezer container for up to 3 months.
Thaw in the refrigerator or using the defrost setting on the microwave. Add more milk to thin it out when rewarming, if needed.