Cheese & Gravy Recipe

Make roux

In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter. When it foams but before it browns, add 2 tablespoons all-purpose flour and whisk constantly for 1–2 minutes to cook the flour and remove the raw taste. The roux should be bubbling gently and turn a light tan.

Add liquids

Slowly whisk in 2 cups chicken stock, adding a little at a time to avoid lumps. Once combined and smooth, whisk in 1 cup milk. Increase heat slightly and bring the mixture to a gentle simmer, whisking frequently so it thickens evenly, about 3–5 minutes.

Season gravy

Stir in 1 teaspoon Worcestershire sauce, 1 teaspoon soy sauce, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon onion powder, and 1/4 teaspoon garlic powder. Taste and adjust seasoning; simmer 1–2 minutes more to meld flavors. If gravy becomes too thick, whisk in up to 2 tablespoons additional milk or stock to reach desired consistency.

Prepare roux for cheese sauce

In a separate medium saucepan over medium-low heat, melt 2 tablespoons unsalted butter. Add 2 tablespoons all-purpose flour and whisk constantly for 1–2 minutes until the mixture bubbles and takes on a slightly nutty aroma but does not brown.

Add warmed milk

Gradually whisk in 1.5 cups warmed milk (warming prevents the sauce from seizing). Whisk until smooth and bring to a gentle simmer; it will thicken slightly after 2–3 minutes.

Incorporate cheese

Reduce heat to low. Remove the pan from heat briefly and add 2 cups grated sharp cheddar and 1/2 cup grated Monterey Jack (if using) in small handfuls, stirring each addition until melted and smooth before adding more. Return to the lowest heat if needed — do not boil the sauce or the cheese can become grainy.

Season and finish

Stir in 1/2 teaspoon Dijon mustard, 1/4 teaspoon hot sauce, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust. If the cheese sauce is thicker than desired, whisk in up to 2 tablespoons warm milk. Keep the sauce warm over very low heat, stirring occasionally.

Divide prepared mashed potatoes or fries between 4 plates or bowls (about 1 cup each). Spoon a generous ladle (about 1/2 cup) of the gravy over the potatoes/fries, then top with 1/2 cup of cheese sauce each, letting it cascade and melt into the hot starch.

Garnish with 2 tablespoons chopped chives and sprinkle 1/4 cup crumbled bacon over the top if using. Serve immediately so cheese remains melty and gravy is hot.