Add Cheese Recipe

Cheese and Seasoning

1. 1

   Make a quick cheese sauce

   Measure and shred cheeses if not pre-shredded. In a small saucepan over medium-low heat, melt the butter until foamy but not browned (about 1 minute). Sprinkle in the flour and whisk continuously to form a loose roux, cooking 30–45 seconds to remove the raw flour taste.

2. 2

   Gradually add the milk while whisking to avoid lumps. Continue to cook and whisk until the mixture thickens slightly and becomes smooth, about 2–3 minutes.

3. 3

   Reduce heat to low. Add the shredded cheddar and mozzarella in two additions, stirring or whisking until each addition is fully melted and incorporated before adding the next. Stir in the grated Parmesan until smooth.

4. 4

   Season the cheese sauce with salt, black pepper, and mustard powder. Taste and adjust salt and pepper as needed. If the sauce is too thick, stir in up to 1–2 tablespoons of additional milk to reach desired consistency.

5. 5

   Finish and use

   Remove the sauce from heat. If using, stir in chopped fresh parsley. Pour or spoon the hot cheese directly over the dish you are adding cheese to (pasta, vegetables, nachos, baked potato, etc.) or mix the cheese sauce through the food so it is evenly coated. Serve immediately while hot and gooey.

6. 6

   Storage: Leftover cheese sauce can be cooled, transferred to an airtight container and refrigerated for up to 3 days. Reheat gently over low heat, whisking and adding a splash of milk to loosen if it has thickened.