Almost any cheese that melts well will work great in this sauce. You can use this sauce with SO many recipes but feel free to change up the cheese. Many recipes will use the sauce just like this (scalloped potatoes, for example). When the sauce is done, it will be thick like the consistency of gravy. You might need another 1/2 cup of milk if the sauce is super thick, but start with a smaller amount of milk. Start by adding about 2 to 2 1/2 cups of the milk and see what the sauce is like. Whisking it in as a slow stream is the way to go. And then don’t dump the milk in all at once. Start by warming your milk just a bit – that helps.
But it’s more forgiving than you would think. If you add the milk too fast, you’ll end up with lumps in your sauce. This is the part that scares some people.
When whisking in the milk you need to do it slowly. Be sure to keep a close eye on this as it can burn, but you want it to turn a light tan color and it will smell really nutty when it’s at the right point. It's important to start the sauce by making a roux, which is a fancy word for a butter and flour paste. It just requires a few basic ingredients: Butter, flour, milk and cheese, of course! all of them become very possible once you master how to make cheese sauce. Just think of the possibilities! Macaroni and cheese, Tex-Mex queso, casseroles. If there’s a simple technique that every home cook should master, it’s probably making a really good cheese sauce. Whether you want to dial up your mac and cheese or make an easy hot cheese dip for the party, here's how it's done.
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