Melt butter in a heavy saucepan over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, 5 minutes or until thickened. Remove from heat, and whisk in remaining ingredients.
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This sauce was excellent- I put my boyfriend in charge (a non-cook); he messed everything up, the order of ingredients, the timing, the measurements- it still turned out amazing! a great cheese sauce for everything I can think of out side of the breakfast enchiladas :-)
The sauce was really very bland. It needed a bit more salt and quite a fair amount of black pepper, cayenne pepper, and red pepper flakes to give it much-needed flavor. I would reduce the amount of roux (butter and flour) next time as it is very thick.