Thursday, August 16, 2012

Cheesy Dipping Sauce (Or Pasta Sauce)

A cheese sauce:
For reluctant broccoli eaters.
To mix in with your favorite pasta.
To serve as an incredibly rich base for a sumptous soup.
Or to dip your head in after a long, bad day.

It's your call.

Whatever your choice may be, I hope you love it.

 To begin, melt butter in a medium-sized sauce pan.  Then add in the flour and whisk away.

 Keep whisking while the flour cooks into the butter.

 Then pour in the milk. Stir and cook for about 10 minutes as it deliciously thickens.

 Remove from heat (do as I say, not as I do...) and add the cheeses and spices.

Stir until lovely.

Here's the printable recipe.

Cheesy Dipping Sauce
Makes about 2 cups

2 tablespoons unsalted butter
2.5 tablespoons all-purpose flour
1.5 cups milk
7 ounces cheddar cheese grated (about 1.75 cups)
1 ounce Monterey Jack cheese (about 1/4 cup)
1/4 teaspoon coarse salt
1/8 to 1/4 teaspoon ground cayenne pepper powder (optional)
Pinch of garlic powder

Using a medium saucepan, melt the butter over medium heat.  Whisk in the flour and continue to whisk and cook for 2 minutes.
Slowly pour in the milk while continuing to whisk the butter/flour mixture.  The sauce will begin to thicken.  Stir for about 10 minutes.  Remove pot from heat and add in the cheeses and remaining ingredients.  Stir very well, until all cheese is melted and ingredients are well-incorporated.
Use immediately as a dipping sauce for veggies, breads, chips, etc.  Or as a sauce for pasta.  

Refrigerate unused sauce for up to 3 days.

Reheat cheese sauce in a saucepan over low heat, stirring until heated through.
(Recipe slightly adapted from here.)