Just Cheese Recipe
Make Just Cheese Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cheese Base
Binder & Texture
Seasoning
Finish & Serving
Method
Cheese Base
- 1
Grate and combine cheeses
Grate the sharp cheddar and shred the mozzarella if not pre-shredded. Finely grate the parmesan. Place cheddar, mozzarella, parmesan, and room-temperature cream cheese in a bowl and toss briefly to combine. Set aside.
Binder & Texture
- 2
Make a roux
In a medium saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour and cook, stirring constantly, for 1 to 1½ minutes until the mixture smells slightly nutty but has not browned.
- 3
Add milk
Slowly whisk in the whole milk to the roux in a steady stream to avoid lumps. Continue whisking and bring the mixture to a gentle simmer for 2 to 3 minutes until it thickens to a pourable, sauce-like consistency.
- 4
Soften cream cheese
Reduce heat to low. Add the room-temperature cream cheese (from the cheese mix) to the thickened milk mixture and whisk until completely smooth and incorporated.
Seasoning
- 5
Season the sauce
Stir in Dijon mustard, Worcestershire sauce, garlic powder, black pepper, and salt. Taste and adjust seasoning as needed. Keep heat very low to prevent cheese from separating.
- 6
Melt in cheeses
Add the grated cheddar, shredded mozzarella, and grated parmesan to the warm sauce in batches, stirring after each addition until fully melted and smooth. Do not let the mixture boil. If the sauce becomes too thick, stir in up to 2 tablespoons of additional milk to reach desired consistency.
Finish & Serving
- 7
Finish and garnish
Remove the pot from heat. Stir in smoked paprika if using, and adjust salt and pepper. Fold in chopped chives or parsley if desired for color.
- 8
Serve
Transfer the cheese sauce to a serving bowl or small slow cooker set to low. Serve immediately with toasted baguette slices, chips, or vegetable dippers. For a baked presentation, spoon into an ovenproof dish, sprinkle a little extra parmesan or paprika, and broil 1–2 minutes until lightly browned—watch carefully to avoid burning.
- 9
Storage
Leftovers can be cooled, covered, and refrigerated for up to 3 days. Reheat gently over low heat with a splash of milk, stirring until smooth.