Cheese Sauce I

Introduction

This three-cheese sauce comes together in one saucepan and takes about 20 minutes from start to finish. The roux base keeps the cream from breaking, while a blend of cream cheese, cheddar, and mozzarella builds a rich, smooth finish that clings to pasta, vegetables, or potatoes without separating.

Recipe Details

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Servings: 4

Ingredients

• 2½ tablespoons butter
• 1½ tablespoons flour
• 1 cup heavy whipping cream or ½ cup whole milk, hot
• 1 cup cream cheese
• ½ cup grated cheddar cheese
• ⅓ cup grated mozzarella cheese
• ½ teaspoon mustard (optional)
• 1½-2 pinches of salt

Instructions

1. Melt the butter in a saucepan. Add the flour and whisk together over medium heat for 2-3 minutes, to make a white roux. Do not allow to brown. Remove from heat and allow to cool nearly to room temperature.
2. Gradually add hot heavy whipping cream to the roux, whisking to combine. This will also work with a hot roux and room temperature heavy cream or milk.
3. Add the salt, cheese, and mustard, then heat till just simmering and cheese has melted.

Variations

• Smoky depth: Stir in ¼ teaspoon smoked paprika after the cheese melts for a subtle smoky note without changing the texture.
• Extra tang: Replace the mozzarella with an equal amount of sharp white cheddar or aged gouda for a more pronounced cheese flavor.
• Herb finish: Whisk in 1 teaspoon of fresh thyme or ½ teaspoon of garlic powder once the sauce reaches a simmer to add herbaceous complexity.
• Lighter version: Use all whole milk instead of heavy cream to reduce richness while keeping the sauce creamy and stable.
• Spiced kick: Add a pinch of cayenne pepper or white pepper along with the salt for subtle heat.

Tips for Success

• Cool the roux nearly to room temperature before adding hot cream—this prevents lumps from forming when the two temperatures meet.
• Whisk constantly as you add the cream to ensure even incorporation and a smooth final texture.
• Add cheese in stages (cream cheese first, then cheddar and mozzarella) rather than all at once so each melts fully and blends evenly.
• Watch the heat carefully once cheese is added; keep it at a bare simmer, not a rolling boil, or the sauce may become grainy or separate.
• If the sauce seems too thick after cooling slightly, whisk in a splash of warm milk or cream to reach your preferred consistency.

Storage and Reheating

Store in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools.

To reheat, place the sauce in a saucepan over low heat and whisk in a splash of milk or cream until it reaches the desired consistency. Stir frequently to ensure even warming. Alternatively, reheat gently in the microwave in 30-second intervals, stirring between each, until warm throughout.

FAQ

Can I use block cheese instead of shredded?

Yes, but finely grate or dice it first so it melts smoothly and quickly. Pre-shredded cheese contains anticaking agents that can make the sauce slightly grainy.

What if my sauce breaks or becomes grainy?

Remove it from heat immediately. Whisk in a small amount of cold milk slowly while off the heat, then return to very low heat and stir constantly until the texture smooths out.

How thick should the sauce be when finished?

It should coat the back of a spoon and fall off slowly when tilted. Remember it will thicken further as it cools, so pull it from heat while still slightly loose if you want a pourable consistency at serving time.

Can I make this ahead?

Yes. Prepare the roux and cream base the night before and store separately in the fridge. Add the cheeses and seasonings just before serving to ensure the best texture and prevent the sauce from sitting at simmering temperature for too long.