Needless to say, I didn't get my wish. My mother scoffed at the idea of "cheese" in a box. Or cheese in a hardened cube ready to melt at a moment's notice. This is one of those times that I can humbly thank her for protecting me from liquid poison.
Several years later, my mother taught me the tricks of cheese sauces. She taught me the bechamel and a perfect fondue. Eventually, I took the reins and figured out a cheese sauce for every occasion. But every girl needs a staple cheese sauce. You know the one I am talking about...the cheese sauce that can dress up macaroni, or be dressed up to dip chips into...the chameleon of cheese sauces.
- 2 cups milk
- 2 cups of any kind of cheese, shredded (colby jack works really well)
- 1 tbsp butter
- 1/2 tsp garlic powder
- 1/2 tsp cayenne pepper
- 2 tbsp cornstarch(add more if you are looking for a thicker sauce)
- Grate the cheese.
- Mix the milk and the cornstarch together until well incorporated.
- In a medium saucepan combine all of the ingredients on low heat(never going above a low-medium flame).
- Stir as it cooks, about 15 minutes.
- Add some diced chile peppers to give it that extra tanginess
- Add food coloring to make it more yellow
- Top broccoli with a 1/4 cup in a roasting
- Great to use as a cream of cheddar soup base
My Favorite Cheeses and Tools for Making Cheese Sauce