Cheese Sauce
This cheese sauce is a béchamel variation that uses three cheeses: cream cheese for body, cheddar for sharpness and mozzarella for stretch. The base is a white roux of butter and flour, cooked gently so it stays pale. A small spoonful of mustard sharpens the flavor if you want it. Simmered briefly it is ready quickly, and a long, slow simmer makes it smoother as the starch swells.
Instructions
Melt the butter in a saucepan over medium heat. Add the flour and whisk for 2 to 3 minutes to make a white roux, taking care that it does not brown.
Take the pan off the heat and let the roux cool until it is nearly at room temperature.
Add the hot cream (or hot milk) a little at a time, whisking after each addition until the mixture is smooth. A hot roux with room temperature cream or milk also works.
Stir in the salt, cream cheese, cheddar, mozzarella and the mustard if you are using it. Heat until the sauce just reaches a simmer and the cheese has fully melted.
For a smoother sauce, bring it to a boil, then turn the heat to low and simmer very gently for about 45 minutes. Stir every so often with a whisk so nothing sticks to the bottom, and do not let the sauce brown.
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