1cup (4 ounces)gruyere cheesefreshly shredded (can substitute with sharp cheddar)
1 ½teaspoonssalt
1teaspoonground nutmeg
½teaspoonground pepper
Instructions
In a large sauce pan (at least 3 quarts), melt butter until bubbly on medium heat. Add flour, stirring with a whisk until thick and pasty. Cook for 2 minutes.
Slowly add milk, 1 cup at a time, stirring well in between cups until sauce is smooth. Add salt, nutmeg, and pepper.
Simmer on low-medium heat until the sauce has thickened, stirring frequently, about 5 minutes.
Stir in the sharp cheddar and the gruyere cheeses to the sauce.. Continue stirring until the cheeses are completely melted, and the sauce is creamy about 5 minutes. The thickened cheese sauce should coat the back of a spoon.
Serve white cheese sauce over pasta or vegetables. Or use as a dip for raw vegetables, pretzels and pretzel balls, cheese cubes, sausage balls, tortilla chips, or corn chips.
Notes
This recipe makes about 6 cups of white cheese sauce.Mix this sauce with 12 ounces to 16 ounces of pasta to make macaroni and cheese. I recommend using freshly shredded cheese. Pre-grated (pre-shredded) cheese contains anti-caking agents to keep the shreds from clumping together. That means the cheese won't melt as well when making a cheese sauce. It's worth the extra minutes of grating your own cheese for the creamiest cheese sauce possible!See our Macaroni and Cheese Recipe for my tips on choosing the best cheese for the tastiest, creamiest cheese sauce.