Cheese Sauce - Fox 28: South Bend, Elkhart IN News, Weather, Sports

Cheese Sauce



  • 1/2 pound Monterey Jack Cheese-shredded
  • 1/2 pound Velveeta-cubed
  • 3/4 pound Cracker Barrel Vermont White Cheddar-shredded
  • 1 quart Heavy Cream
  • 1/8 teaspoon of Salt
  • 1/8 teaspoon of pepper
  • 3 tablespoons of Flour
  • 3 tablespoons of Butter



  1. In a 3 quart sauce pan add heavy cream, salt, pepper and bring to almost a boil, turn to medium heat. Add Velveeta, mix until dissolved, repeat process with the rest of the cheese until all cheeses are incorporated and turn heat to a low simmer. In a small skillet, medium high heat, add butter and flour, mix well, and cook the roux for 3-5 minutes. Make sure to keep stirring, add roux to cheese sauce and mix well, if it thickens to much add water to loosen it up. Add cheese sauce to you favorite cooked pasta, top it with a buttery cracker and bake in the oven until golden brown.
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