Restaurants›Lago by Druthers›Classic Cheese Recipe

Classic Cheese Recipe

Inspired by Lago by Druthers
Time30m
Serves4

Make Classic Cheese Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Cheese Sauce

To Serve (optional)

Method

Cheese Sauce

1

Prepare ingredients

Grate the cheddar cheeses and measure out the milk and other ingredients. Soften the cream cheese to room temperature so it blends smoothly.

2

Make roux

In a medium saucepan over medium heat, melt the unsalted butter. Once foam subsides and butter is fully melted (about 1 minute), add the all-purpose flour. Whisk continuously for 1 to 2 minutes until the mixture is bubbly and lightly golden — this cooks the raw flour taste but avoid browning.

3

Add milk gradually

Slowly pour in about one quarter of the whole milk while whisking to form a smooth paste. Continue adding the remaining milk in a steady stream, whisking constantly, until incorporated and the sauce is smooth.

4

Thicken

Bring the sauce to a gentle simmer over medium-low heat, whisking frequently. Let it simmer for 3 to 5 minutes until it thickens enough to coat the back of a spoon.

5

Season

Reduce heat to low. Stir in the garlic powder, dry mustard, salt, and freshly ground black pepper. Add the Worcestershire sauce and hot sauce if using, stirring to combine.

6

Incorporate cheeses

With the heat on low, add the softened cream cheese first and whisk until fully melted and smooth. Gradually add the grated sharp and mild cheddar cheeses in small handfuls, stirring or whisking until each addition is melted and the sauce is smooth before adding more. Do not allow the sauce to boil after adding the cheese to prevent separation.

7

Finish and adjust

Taste and adjust seasoning with additional salt, pepper, or hot sauce as desired. If the sauce is too thick, thin with up to 2 tablespoons of milk at a time to reach the desired consistency.

To Serve (optional)

8

If serving over pasta or vegetables, transfer the cooked pasta (about 4 cups cooked macaroni) or steamed vegetables to a serving bowl or back into the empty pasta pot. Pour the warm cheese sauce over and stir gently to coat evenly.

9

Garnish with chopped fresh parsley and serve immediately while hot. Leftovers can be cooled, refrigerated in an airtight container for up to 3 days, and gently reheated over low heat with a splash of milk to restore creaminess.