Cheese Sauce - Master Cookbook Recipe # 593
This quick and easy Cheese Sauce is a total game-changer for nachos, broccoli, or even baked potatoes! By using a simple blend of Mexican cheese and half-and-half, you get a velvety, pourable sauce that beats anything from a jar. It’s the perfect speedy addition to any meal when you need that extra bit of cheesy goodness.
This is recipe #593 in Tammy’s Master Cookbook.
Ingredients
- 2 cups shredded Mexican blend cheese
- 3/4 cup half-and-half
- 1/4 cup water
Instructions
- Combine: Place the shredded cheese, half-and-half, and water into a microwave-safe bowl or a large liquid measuring cup. Using a measuring cup makes for much easier pouring later!
- Heat: Microwave the mixture on high in 1-minute intervals.
- Whisk: After each minute, take it out and mix thoroughly with a fork or a small whisk.
- Smooth Out: Continue this process until the cheese is completely melted and the sauce is smooth and creamy.
Notes
Tammy's Tips
For the absolute best results, I always recommend grating your own cheese fresh from a block. Pre-shredded cheese is often coated in starch to keep it from sticking, which can make your sauce a little grainy. Freshly grated cheese will give you that ultra-smooth, restaurant-style finish every time! If it thickens up too much as it sits, just add a tiny splash of warm water or half-and-half to loosen it back up.