|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||25%|
|Saturated Fat 10g||52%|
|Total Carbohydrate 19g||7%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A cheese sauce is a welcome addition to a variety of dishes, and when a little mustard is mixed in, it takes that dish to a whole new level. In this easy cheese sauce recipe, dry mustard and garlic powder add a burst of flavor and a hint of spice. Butter and flour are cooked into a roux, milk and cheddar cheese are mixed together until creamy and thick, and then the sauce is seasoned with the mustard and garlic powders. It is delicious spooned over steamed broccoli and cauliflower, grilled chicken, and even noodles. You can also use it as a casserole sauce, or as a dip for soft pretzels or chicken nuggets.
Sharp cheddar cheese will make for a stronger tasting sauce, but if the goal of this recipe is to get the kids to eat their vegetables, you may want to consider choosing a mild version. The mustard powder, which is simply ground up mustard seeds, adds a nice tanginess to the cheese sauce and cuts through the rich taste of the cheese. But if you'd like a richer sauce, use half-and-half or light cream in place of the milk.
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- Dash of pepper
- 1 cup milk
- 1/2 cup cheddar cheese (sharp or mild)
- 1/2 teaspoon dry mustard
- Dash of garlic powder
Gather the ingredients.
In a small saucepan over medium-low heat, melt the butter.
When the butter begins to foam, stir in the flour; cook and stir for about 1 minute.
Stir in the salt and pepper.
Gradually stir in the milk.
Cook over low heat, stirring constantly until the sauce has thickened.
Add the shredded cheese, dry mustard, and garlic powder.
Continue to cook and stir until the cheese is melted.
Enjoy spooned over a main or side dish or as a dipping sauce.
To prevent the cheese sauce from becoming lumpy, it's important to follow a few steps. First, allow the milk to come to room temperature before adding as cold milk can curdle when it is combined with hot ingredients. Also, be sure to keep the heat no higher than medium-low when cooking the sauce. Lastly, add the milk very slowly, stirring constantly.
What Is a Roux?
A roux (pronounced "roo") is a French term for a cooked mixture of fat and flour. It is used to thicken a wide variety of sauces and is a key part of several Cajun or Creole recipes. When making a roux, it's important to monitor the heat and stir constantly to prevent the mixture from burning.