Put this on macaroni, cauliflower, fries, dip things into it. Dear god.
Killer as in awesome, not deadly. That wouldn’t be good.
This recipe is for a creamy cheese sauce, with a blend of sharp white cheddar and regular cheddar, cracked black pepper and cayenne pepper. You get the sharpness of the cheese cutting through the richness of the cream, and a little pop of heat from the peppers. Amazing.
- 3 tbsp butter
- 3 tbsp flour
- 1/2 tsp cracked black pepper
- 1/2 tsp cayenne pepper
- 1 tsp kosher salt
- 2 cups heavy cream (sorry, this isn’t a diet recipe)
- 1/2 cup sharp white cheddar
- 1/2 cup old fort cheddar (make these 1/2 cups, uh, very hearty 1/2 cups)
Melt yee butter.
Add your pepper, cayenne, salt and flour. Mix with a whisk and cook for a minute or two to get rid of that "floury" taste.
Add DE CREME! You can use milk with this if you wish, but I'd cut it down to about 1 1/2 cups. Since milk is significantly thinner than cream, you'll need to use less to achieve the same "thicklyness". It's a new word, write it down.
Bring to a boil-ish, until it thickens. Then turn down the heat to low. You musn't, ever, EVER boil a sauce that has cheese in it. Or the cheese will curdle and be awful. And you will never be called "The Cheese Sauce Champ".
I used this great 7 year old white cheddar, and regular ol "I bought it on my way home from work at Shoppers Drug Mart" - Cheddar. Add the cheese to the cream mixture and mix until fully encorporated. Turn off heat, and serve!
Cauliflower! This head of cauliflower was actually bigger than my head.
YEaaaaaaaaaaaah. I mean. Pour the cheese sauce over and enjoy!
Pour over fries as well. Pour this over everything.
I am not responsible for any cheese related guilt.