Photo: Antonis Achilleos; Prop Styling: Christine Keely; Food Styling; Tina Bell Stamos
Once you’ve tried Nathalie Dupree’s Cheese Sauce, you’ll never go back to your usual recipe.Her version, made simply with Cheddar, Dijon mustard, milk, and a roux, is delicious atop cooked vegetables, but you can also use it to make macaroni and cheese (just add noodles), or even as a fancy, fondue-like dip for bread.
How to Make It
Step 1
Melt butter in a medium saucepan over medium. Whisk in flour until combined. Whisk in milk, and cook, whisking constantly, until mixture comes to a boil, about 2 minutes
Step 2
Remove from heat, and stir in cheese, mustard, salt, and pepper until smooth.
