Another year, another Cinco de Mayo. Let’s be honest…it’s just another excuse for Americans to drink, but hey, we aren’t here to judge. We are here to provide you with the perfect cheddar cheese sauce recipe to pair with your copious amounts of beer. Beer and cheese go better together than….well….most things! Enjoy Cinco de Drink-o with this delectable recipe, courtesy of My Recipes:
1% low-fat milk, divided
4 teaspoons all-purpose flour
1/4 teaspoon salt
1.5 ounces sharp cheddar cheese, shredded (about 1/3 cup packed)
1/4 teaspoon freshly ground black pepper
Combine 1/4 cup milk and flour in a saucepan; stir with a whisk. Stir in remaining 3/4 cup milk and salt; bring to a boil over medium heat, stirring frequently. Reduce heat to low; simmer 2 minutes or until slightly thickened, stirring constantly. Remove from heat. Stir in cheese and pepper, stirring until cheese melts.
Tips: Remove from heat, then stir in the cheese to ensure that the sauce doesn’t curdle. The flour helps stabilize the dairy mixture, but if it’s boiled after the cheese is added, the sauce will separate or curdle.