AlSawwaf advises using heavy cream or half and half for an extra rich dish, whole milk for most recipes, and 2% milk for a lower-fat alternative. 2 cups milk: The higher the fat content, the creamier your sauce will be.

Camembert and brie also melt well but don't forget to remove the rind. Other ideal options, according to AlSawwaf, include provolone, Colby, Swiss, Monterey jack, and muenster. Cheeses like gruyère, fontina, cheddar, and havarti are best for meltability.

1 ½ cups shredded cheese: AlSawwaf says it's perfectly fine to mix different cheeses together in your sauce, but make sure they share a similar flavor profile.įor example, parmesan and gruyère are a classic pairing, because they both have a delicately nutty quality.

The ultimate complement to comfort food, cheese sauce is one recipe you'll definitely want to keep in your back pocket.

Béchamel is a French white sauce, which combines butter and flour - a mixture that's also known as a roux - with milk. Simple yet supremely versatile, cheese sauce can be drizzled onto everything from vegetables and potatoes to pasta dishes.Īccording to professional chef Yasmeen AlSawwaf, there are many different kinds of cheese sauces, but most are based on the classic béchamel. One of the easiest ways to make any dish taste more indulgent is by adding a rich, velvety cheese sauce.

Cheese roux sauce with cream cheese