Easy Cheese Sauce in 5 Minutes

This easy cheesy sauce is a real game changer. Now normally to make a cheese sauce you start with a roux, a combination of butter and flour that you cook up and then you add the milk and it's the flour that thickens it. This version in addition to being gluten-free is also a lot quicker to make. The first thing I do is measure my cold milk into the pan and I whisk in cornstarch. Yes I'm relying on cornstarch to thicken this sauce and the reason I have found I like it is because unlike a flour roux based cheese sauce, this sauce does not get thick and gloppy once it cools and you reheat it. It stays nice and silky. So at the same time I'm going to turn on my heat. There we go. I'll start slow just because I'm talking. While I'm heating this I'm going to add a little bit of Dijon mustard. The reason I add the Dijon and a little bit of nutmeg is to add some background flavour because a roux even though lightly cooked adds a little bit of background flavour and I find the nutmeg and the Dijon mustard replace that because I'm relying on the cornstarch for thickening it. So because this is cornstarch thickened I need it to come up to a full simmer. Using milk I do this on a medium to medium high heat as opposed to high heat just so I don't scorch the milk. The milk is slowly heating up so I don't need to whisk it constantly or too vigorously but once I start seeing steam then I know it's time to keep whisking so I have a nice smooth sauce. Essentially without the cheese this is like a cheater version of bechamel. Even easier than the cheesy sauce this is a gluten-free bechamel sauce. Just starting to thicken up now. It's such an easy recipe to remember. Essentially one tablespoon of cornstarch for every one cup of milk. There we go I'm waiting. I can see bubbles breaking the surface so now I can turn down the heat because I don't want the cheese to stick to the bottom of the pot as I'm melting it. So I'm using cheddar cheese today. I'm using an old cheddar cheese. I'll use this as a sauce to top broccoli. If I'm making something like mac and cheese I prefer using a medium cheddar and then of course you can switch up your cheese depending on what your dish is. Want to go French? Melt in some Emmental or Gruyere. Want more of an Italian cheese sauce? Well a mix of asiago and parmesan is absolutely spectacular. Just adding my cheese a little at a time. I've included all those proportions for the different styles of cheese sauce below so you can find this recipe but honestly after you've watched this recipe twice you won't have to review the recipe you'll know it by heart. And there it is right in front of your eyes the easiest cheesy sauce. A little salt a little black pepper and you can really see how silky smooth it is and it stays silky smooth. That's why I love this for mac and cheese. Spoon it over your cooked broccoli and you are in business. Seriously it doesn't get any easier than this cheesy sauce and if you like this recipe well make sure you hit the subscribe button because I've got lots more delicious cooking and of course baking recipes coming your way. Enjoy! Get cheesy!