Sharp & Creamy Cheese Sauce


When I was younger and totally inexperienced in the kitchen, my second cousin came over one day to teach me how to make a Bechemel Sauce and she told me this is your starting point for cream sauces and soups. She told me to play with it and see what I can come up with. This cheese sauce is probably the best thing I make with it and I have perfected it over the years. The Dude favors it as a mac n cheese dish with some steamed broccoli tossed in, yum!

  • 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 
  • 1/8 tsp 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 
  • 3 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.


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