Cheese Sauce

From the kitchen of: David Speakman

3 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon ground black or white pepper (I use white)
1 1/2 cups milk
2 cups grated cheese


Melt butter; remove from heat. Stir in flour and seasonings. Gradually add milk, stirring until well mixed. Cook over low heat, stirring constantly, until thickened and smooth. Cook for 5 minutes longer; add cheese. Stir until smooth and well blended.

If it is too thick – add milk to get it the correct consistency. Salt to taste (if ti tastes too floury, add a little more salt)

Also – feel free to add more cheese to make it cheesier.
Serve with pasta or vegetables.

Extra can be refrigerated and re-heated (add milk to thin as needed)

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Cheese Sauce

From the kitchen of: Elsie the Cow.

  • 1/2 pound Velveeta cheese, cubed
  • 1/4 cup milk
  • 1/4 teaspoon Worcestershire sauce
  • 1/8 teaspoon dry mustard
  • 1/8 teaspoon paprika

In small saucepan, combine ingredients. Over low heat, cook and stir until cheese spread melts. Serve warm over vegetables, baked potatoes, burgers or tortilla chips. Refrigerate leftovers.

Microwave in 1 quart glass measure with handle, combine ingredients. Cook on high 2 to 3 minutes, stirring after each minute or until cheese spread melts. Proceed as above.

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