To thin it out again, simply reheat in a saucepan and whisk in 1-2 Tablespoons milk/broth if needed. Note: it will change the texture and thicken once chilled.
Serve immediately or store the sauce in the fridge for up to 4 days. Add the nutritional yeast, turmeric, and paprika last stirring over low heat or off heat. Once it reaches a soft boil, reduce to medium low or low and whisk for 30 seconds. Depending on the type of flour you use, you need to add more to help thin it out. Keep adding a little at a time until it smooths out. Whisk constantly as it will be very thick. The texture might be very viscous at first, but keep stirring with a spatula or spoon to cook out the starchy flavor. Stir and cook for 2-3 minutes on medium-low until the color of roux gets slightly nuttier in color. 
Once melted, whisk in flour, garlic powder, salt, and pepper.
To prepare the roux, melt butter into a medium saucepan over medium heat. The rule of thumb when it comes to melting cheese for a sauce is to always melt it at the lowest heat possible because, if you use high heat to melt cheese, you risk losing the moisture and fat in the cheese. Add more milk to thin it out when rewarming, if needed. Place the non-stick pan with your shredded cheese and roux on the stove and turn the heat to the lowest setting. Warm up in the microwave or over low heat in a pan on the stove, stirring occasionally. Prepare From Frozen: Thaw in the refrigerator or using the defrost setting on the microwave. Serve warm over steamed broccoli, pasta, baked potatoes, chicken, or whatever you want! Store cooled leftovers in the fridge or freezer for later (see tips below).įreeze For Later: Freeze leftovers in an air-tight freezer container for up to 3 months. Then stir in the shredded cheddar, a little at a time, until well incorporated. Stir in the cream cheese until fairly smooth. When the milk thickens to the consistency of thin gravy (approximately 3-5 minutes), turn off the heat and remove from the burner. Do your sauces come out to thick and un-pourable Adjust a mixture that is too thick, using stock. Pour in the milk and continue whisking to break up any lumps. Whisk in the flour, stirring constantly to prevent lumps, until the mixture darkens a little, about 1 to 2 minutes. Melt the butter in a medium sauté pan over medium-low heat. Add as much flour to the skillet as you did fat (so, if you added a 1/2 cup of fat, add a 1/2 cup of flour). Now you can see why I keep these ingredients on hand at all times and whip up this cheese sauce regularly for a weeknight dinner. This recipe is very easy to double or triple for feeding more people!. Easy enough to memorize! Even my middle school daughter can make this sauce now. It’s relatively cheap and fast to make this sauce, making it a valuable part of a nutritious weeknight dinner. 
I’ve tested it many times and was shocked that it rewarmed so well. Season the sauce with salt and pepper to taste.
Once the sauce is the consistency of a light gravy, add the grated cheddar cheese and whisk it into the sauce so it melts evenly. Let the mixture heat as you whisk, thickening over a few minutes. Over medium heat, cook until the mixture turns a light, golden sandy color (blond roux), about 6 to 7 minutes. Start with 2-1/2 cups of milk and, depending on thickness, add the other 1/2 later if needed. Add the gluten-free flour and whisk until smooth. Believe it or not, leftovers of this cheese sauce stores really well in the fridge AND even in the freezer. In a medium-sized, heavy duty saucepan, heat the butter over medium-low heat until melted (or warm the oil).This homemade cheese sauce is super versatile and can be used for all kinds of dishes.That’s important to me, because when you read the ingredients in Velveeta cheese (the main ingredient of most quick “cheese” sauces), you’ll quickly realize that it’s filled with additives and preservatives (read: things our bodies don’t need or want).
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