Cheese Sauce

Dear Home Ec 101,

My three year old son is allergic to eggs and I’m trying to find a cheese sauce for vegetables that is simple, but not greasy.
Can you help?

Signed,
Cheesin’ in Chester
Heather says,

Most of us who grew up in the 1980s can probably sing the jingle for Velveeta, “Cheddar’s greasy, cheddar’s oily.” I am not sure why I’m encouraging y’all to sing as I am not recommending Velveeta. That stuff is spendy and fake, a mortal culinary sin in the Handbook of Heather.

A little flour, butter, milk, and cheddar make a great kid friendly cheese sauce for vegetables. Ready? Good.

Simple Cheese Sauce

  • 1 TBSP Butter
  • 1 TBSP Flour
  • 1/2 cup milk
  • 1/2 cup cheddar cheese grated or broken into small pieces (I like sharp, but use what you have)
  • salt to taste
  • (optional) pepper
  • (optional) dry mustard

Over low heat in a heavy saucepan melt the butter and stir in the flour. While the butter is melting heat the 1/2 cup of milk in the microwave, this isn’t critical, but it speeds up the whole process. The milk should be hot, not boiling.

Slowly add the milk while stirring constantly.

If your mixture gets lumpy stop adding milk and stir vigorously for a few seconds.

Once all the milk has been incorporated (a fancy way of saying stirred in), it’s time to add the cheese.

Stir the cheese in until your sauce is smooth. Then salt to taste and if you like a little bite, add a pinch of dry mustard and black pepper.

Enjoy.



12 Comments

  1. Broccoli, Roasted on March 16, 2010 at 7:51 am

    […] Omit the parmesan cheese and substitute bacon crumbles or toasted sunflower seeds, top with cheese sauce, or go vegan and omit the cheese and sprinkle with a tangy vinegar or […]

  2. Courtney on November 25, 2008 at 5:05 am

    If I still lived in Mt P. I would send you boxes of creme fraiche in gratitude. oh how i miss south cackalacky.

    • Ray on July 22, 2009 at 2:44 pm

      Thanks! – Tasty!

      Add: Tuna, raw sweet corn kernels, raw finely chopped celery, chopped boiled egg, some lemon juice and you have a fantastic Tuna Mornay – high in protein and, with the right cheese, low in fat!

  3. Anna on November 15, 2008 at 2:02 pm

    I tried this and it was sooooo good. Used it on pasta for homemade mac and cheese. The kids loved it and it’s “real-er” than the box!

    Thank you for sharing the recipe.

  4. Heather on October 2, 2008 at 12:54 pm

    I would love that, Leanne, but creme fraiche just isn’t available in my area. (For Charlestonians, I am referring to Moncks Corner, I don’t have the gas budget to shop in Mt. P.)

  5. leanne on October 2, 2008 at 8:23 am

    I usually use this recipe too, but when I’m in a hurry you can’t beat a pot of creme fraiche heated in a pan and a handful or two of grated chedder or gruyer mixed in until it’s melted, and there’s no chance of it splitting.

  6. Bramble on October 1, 2008 at 1:38 pm

    MMMmmmm cheese

  7. La Rêveuse on October 1, 2008 at 1:33 pm

    Want something even easier? Melt a bit of butter, add a scoop of cottage cheese and a little seasoning salt. Stir and heat until the cheese melts. Done. (And it’s fabulous.)

  8. Fawn on October 1, 2008 at 1:14 pm

    I make this sauce, too — quick and easy. The milk, flour, butter base is such a great start for all sorts of sauces. I’ve made into curry sauce (just add curry powder), dill sauce (add dill and a squeeze of lemon or lime), lemon pepper sauce… I’ve even made it into a cheese/veggie sauce by adding cooked carrots and pureeing (attempting to boost the health factor a wee bit!).

  9. Amanda on October 1, 2008 at 1:03 pm

    Velveeta,
    versus cheddar.
    Velveeta,
    melts much better.
    Cheddar’s greasy,
    cheddar’s oily.
    Make it with Velveeta
    it cooks better!

    No, I didn’t watch too much TV in the 80s. Why would you ask that?

    • Erin Winegar on May 23, 2013 at 6:35 pm

      velveeta is very unhealthy

  10. Micah on October 1, 2008 at 11:38 am

    Very nice! Julia Child would be so proud. This is the same base I use for homemade mac and cheese. The French call it sauce Mornay if you want to get all fancy with it.

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