Quick Homemade Cheese Sauce for Pasta

Ingredients

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup whole milk (room temperature works best)
• 1 1/2 cups shredded cheese (cheddar, Gruyere, or mix)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder (optional)
• Pinch of nutmeg (optional)
• 2-3 tablespoons pasta water (reserved from cooking pasta)

Instructions

Step 1: Make the Roux (1 minute)

1. Melt butter: In a medium saucepan, melt butter over medium heat.
2. Add flour: Whisk in flour and cook for 30-60 seconds, stirring constantly. This removes the raw flour taste.

Step 2: Add Milk (2 minutes)

3. Pour milk gradually: Slowly add milk while whisking continuously to prevent lumps.
4. Simmer: Continue whisking and cook for 1-2 minutes until mixture thickens slightly and coats the back of a spoon.

Step 3: Add Cheese (1 minute)

5. Remove from heat: Take the pan off the heat (this prevents the cheese from getting grainy).
6. Add cheese gradually: Add cheese in handfuls, stirring after each addition until melted and smooth.
7. Season: Add salt, pepper, garlic powder, and nutmeg if using.

Step 4: Final Adjustments (30 seconds)

8. Adjust consistency: If too thick, add pasta water 1 tablespoon at a time. If too thin, return to low heat for 30 seconds.
9. Taste and adjust: Add more salt, pepper, or cheese as needed.

Serving

Pour immediately over hot, drained pasta and toss to coat. The sauce will continue to thicken as it cools.

Tips for Perfect Cheese Sauce

• Temperature control: Keep heat at medium or below to prevent breaking
• Room temperature milk: Prevents the roux from seizing
• Good melting cheese: Use cheeses like cheddar, Gruyere, fontina, or Monterey Jack
• Grate your own: Pre-shredded cheese has anti-caking agents that can affect melting
• Off the heat: Always add cheese off the heat to prevent graininess
• Pasta water: The starchy water helps bind the sauce to pasta

Cheese Combinations

• Classic: Sharp cheddar + mild cheddar
• Gourmet: Gruyere + Parmesan
• Creamy: Monterey Jack + cream cheese (2 oz)
• Smoky: Smoked cheddar + regular cheddar
• Tangy: Cheddar + goat cheese (2 oz)

Quick Variations

• Bacon Mac: Add cooked bacon bits
• Spicy: Add cayenne pepper or hot sauce
• Herb: Stir in fresh thyme or chives
• Mustard: Add 1 teaspoon Dijon mustard
• Wine: Replace 1/4 cup milk with white wine

Troubleshooting

• Lumpy sauce: Whisk vigorously or strain through fine mesh
• Grainy texture: Heat was too high; add splash of cream and whisk
• Too thick: Add warm milk or pasta water gradually
• Too thin: Simmer gently for 1-2 minutes to reduce

Storage

• Immediate use: Best served right away
• Reheating: Add milk and reheat gently, whisking constantly
• Refrigerate: Keeps 2-3 days; will thicken when cold

Perfect Pasta Pairings

• Macaroni: Classic mac and cheese
• Shells: Holds sauce well in the curves
• Penne: Sauce gets trapped inside tubes
• Rotini: Spirals grab onto the cheese
• Cavatappi: Corkscrew shape is perfect for thick sauces

Prep Time: 1 minute
Cook Time: 4-5 minutes
Total Time: 5-6 minutes
Serves: 4 people (about 1 1/2 cups sauce)