Cheese sauce, prepared from recipe

A from-scratch cheese sauce starts as a butter-and-flour roux whisked with milk into a smooth bechamel, then finished with melted cheese until glossy and pourable, the sauce that turns steamed broccoli or cauliflower, baked potatoes, nachos or homemade macaroni into a heartier dish. It's typically seasoned simply with salt, pepper and sometimes a touch of mustard powder or cayenne to sharpen the cheese flavor. A shredded, well-melting cheese like cheddar or a cheddar-Gruyere blend is the usual choice, since pre-shredded bags with anti-caking coatings can make the sauce grainy.

Cheese sauce is best made close to serving time and reheated gently, such as in a double boiler or over low heat while stirring, since high heat or a microwave can cause it to break or separate; refrigerate leftovers and use within a few days. A tablespoon-sized 30 gram serving reflects 197 calories per 100 grams with 10.3 grams of protein, and the sauce provides 24% of the Daily Value for calcium and 21% for protein, so spooning it over vegetables adds both flavor and a meaningful nutrient boost to an otherwise plain side. Building the roux over low heat before adding the milk gradually also helps the sauce thicken evenly without lumps.