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King of Kings Authentic Cheese Sauce Recipe

January 20, 2010


Decadent and creamy! Who needs a basic cheese sauce recipe in their arsenal? We all do of course! Here’s my basic sauce I have always used in any recipe calling for cheese sauces such as for welsh rabbit, mac-n-cheese, or over veggies for baking in casseroles or even pouring over a pseudo lobster thermidor in crepes for a baked casserole dish that’s simply out of this world! and by the way – National Lobster Thermidor is coming up on January 24th.

The possibilities are endless as is your imagination! Enjoy making this easy and quick recipe for authentic cheese sauce. This makes your macaroni scream for the real deal.

King of Kings Authentic Cheese Sauce Recipe


  • 2 cups milk
  • 4 tablespoons butter or margarine
  • 4 tablespoons flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh cracked pepper (purists might prefer to use white pepper so it’s tasted but not seen)
  • 2 cups grated cheese (my faves? Use a mixture of two or more cheeses for a more authentic and complex cheese sauce – use cheeses such as cheddar, gouda, swiss and even goat cheese)
  • 1 teaspoon worcestershire sauce

Tools and Equipment needed:

  • One working stove top
  • 1-1/2 quart sauce pan
  • Whisk


  1. With sauce pan on top of stove, put on medium-low heat and add butter, salt and pepper and melt butter slowly .
  2. Once butter is completely melted, add flour and whisk till well combined.
  3. Don’t skip those sides, scrape with whisk any of the flour down from the sides of the sauce pan and cook for two minutes.
  4. Slowly add first 1/2 cup of the milk.
  5. Whisk till all bumps are removed and sauce gets a little thick but especially smooth.
  6. Add second 1/2 cup of milk, and do the same as above but bump up heat now to a medium heat.
  7. Next add remaining one cup of milk, stirring while making sure heat is now medium-high.
  8. Continue stirring – hey remember this it’s some form of exercise to burn off those cheese sauce calories and stir till it bubbles, remembering to scrape the bottom of sauce pan since this is where it will get thick quickly.
  9. Bring heat back down to medium heat and slowly add 1/2 cup of cheese at a time, making sure all is melted prior to adding the next 1/2 cup of cheese.
  10. Continue adding remaining cheese in the same way until all is melted and oh so creamy and smooth.
  11. Add worcestershire sauce and taste-test – see if you would like to add more pepper or salt.
  12. Use as you would for any recipe calling for cheese sauce.

Oh so cheesy and oh so good! And yes, my Lobster Thermidor Recipe is coming to this blog in a couple of days!

Chow Ciao for Now ~Chef Maven

5 Comments leave one →
  1. January 23, 2010 11:53 am

    Good information here. I enjoyed reading this and can’t wait for more. Keep up the good work.

  2. January 23, 2010 2:36 pm

    How do you come up with all of this? You must have some good foundation on the subject right?

  3. January 24, 2010 12:18 am

    Helloy’all . First Of All wonderful page . I enjoyed reading your post.Thought I’d tell you, I voted your site up at delicious . Have a good one

  4. chefmaven permalink
    January 24, 2010 2:27 pm

    Jim – I have been cooking since I was a little girl standing on top of a stool, helping out both my mother and her mother while they lovingly answered all my many questions, like most children. I cannot thank them enough for the information they shared. Thank you for your lovely comment!

  5. January 26, 2010 5:02 pm

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