Ingredients:

  • 4 tablespoons (57g) unsalted butter
  • 3 tablespoons (25g) all-purpose flour
  • 2 cups (473ml) whole milk
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground nutmeg (optional)
  • 8 ounces (226g) sharp cheddar cheese, shredded
  • 2 ounces (56g) Gruyere cheese, shredded (optional)

Instructions:

  1. Melt butter in a saucepan over medium heat. Whisk in flour and cook, stirring constantly, for 1-2 minutes until smooth and bubbly, forming the roux.
  2. Gradually whisk in the milk, a little at a time, ensuring each addition is fully incorporated before adding more. Whisk constantly to avoid lumps!
  3. Continue whisking and cooking over medium heat until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes.
  4. Stir in salt, pepper, and nutmeg (if using).
  5. Remove the saucepan from the heat. Add the shredded cheddar and Gruyere (if using) a handful at a time, stirring constantly until the cheese is completely melted and the sauce is smooth. If the sauce seems too thick, add a splash more milk.
  6. Serve hot over your favourite dish or use in your desired recipe.