It is white and what we're looking for.Instead, I use American cheese for two reasons. Neither does parmesan so I don't recommend it. The TYPE of cheese you use makes a difference.įor example, sharp cheese does not melt as well as a mild cheddar. Although there is not much room for error, there are a few things that you have to keep in mind.
The hard part is getting it SMOOTH and CREAMY! All I do for this white cheese sauce recipe is melt my cheese in MILK. Getting The Perfect ConsistencyĪ common question I hear is "How do you thicken a cheese sauce without flour?".Ĭheese is naturally thick so it doesn't necessarily need a thickener.
These cheeses are my recommended cheeses for the creamiest sauce.
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