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Other ideal options, according to AlSawwaf, include provolone, Colby, Swiss, Monterey jack, and muenster. Cheeses like gruyère, fontina, cheddar, and havarti are best for meltability. 1 ½ cups shredded cheese: AlSawwaf says it's perfectly fine to mix different cheeses together in your sauce, but make sure they share a similar flavor profile.įor example, parmesan and gruyère are a classic pairing, because they both have a delicately nutty quality.The ultimate complement to comfort food, cheese sauce is one recipe you'll definitely want to keep in your back pocket. Béchamel is a French white sauce, which combines butter and flour - a mixture that's also known as a roux - with milk. Simple yet supremely versatile, cheese sauce can be drizzled onto everything from vegetables and potatoes to pasta dishes.Īccording to professional chef Yasmeen AlSawwaf, there are many different kinds of cheese sauces, but most are based on the classic béchamel. To thin it out again, simply reheat in a saucepan and whisk in 1-2 Tablespoons milk/broth if needed.One of the easiest ways to make any dish taste more indulgent is by adding a rich, velvety cheese sauce. Note: it will change the texture and thicken once chilled. Serve immediately or store the sauce in the fridge for up to 4 days.Add the nutritional yeast, turmeric, and paprika last stirring over low heat or off heat.Once it reaches a soft boil, reduce to medium low or low and whisk for 30 seconds.Depending on the type of flour you use, you need to add more to help thin it out. Keep adding a little at a time until it smooths out. Whisk constantly as it will be very thick. The texture might be very viscous at first, but keep stirring with a spatula or spoon to cook out the starchy flavor. Stir and cook for 2-3 minutes on medium-low until the color of roux gets slightly nuttier in color.

Once melted, whisk in flour, garlic powder, salt, and pepper. To prepare the roux, melt butter into a medium saucepan over medium heat.