Beechers Flagship Cheese Sauce Recipes

BEECHER'S FLAGSHIP CHEESE SAUCE

Beecher's Flagship Cheese Sauce image

Starring two types of cheese-cheddar and Jack-this rich sauce from Kurt Beecher Dammeier's "Pure Flavor" cookbook is the secret-weapon ingredient in his World's Best Mac and Cheese.

Provided by Martha Stewart

Categories Food & Cooking Main Dish Recipes

Yield Makes about 4 cups

Number Of Ingredients 8

Ingredients

1/2 stick (4 tablespoons) unsalted butter
1/3 cup unbleached all-purpose flour
3 cups milk
14 ounces cheddar cheese, preferably Flagship, grated (about 3 1/2 cups)
2 ounces Jack cheese, preferably Just Jack, grated (about 1/2 cup)
1/2 teaspoon kosher salt
1/4 to 1/2 teaspoon chipotle-chile powder
1/8 teaspoon garlic powder

Steps:

Melt butter in a heavy-bottomed saucepan over medium heat; whisk in flour. Continue whisking and cooking for 2 minutes.
Slowly add milk, whisking constantly. Cook, stirring frequently, until sauce has thickened, about 10 minutes. Remove from heat. Add cheeses, salt, chile powder, and garlic powder. Stir until cheese has melted and all ingredients are well incorporated, about 3 minutes. Use immediately or refrigerate up to 3 days.
To reheat sauce, place in a saucepan over low heat, stirring frequently, until heated through.

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