Sharp & Creamy Cheese Sauce



  • 2 tbs butter
  • 2 tbs flour
  • 3/4 coffee cream
  • 3/4 chicken stock
  • 2 large garlic cloves, minced
  • 1/4 tsp pepper
  •  1/2 tsp paprika
  • 1/4 – 1/2 tsp cayenne 
  • Pinch off turmeric  ( this is for color only, it isn’t mandatory but I love the yellow it gives the sauce )
  • 1/2 tsp seasoning salt 
  • 2 tbs fresh grated parmesan 
  • 4 cups old cheddar
  1. In a medium sized pot add the butter and garlic. Melt over medium heat.
  2. Once the butter has melted whisk in the flour, pepper, paprika, cayenne, turmeric.
  3. Pour cream and stock into the butter and flour mixture ( aka Bechemel Sauce ) whisking continuously until it begins to thicken.
  4.  Add the parmesan and cheddar, 1 cup at a time and stirring constantly.
  5. Once your desired thickness is achieved, remove pot from the burner and stir in the salt.

This sauce can be used for Scalloped Potatoes, Mac n Cheese or just for pouring over steamed veggies.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s