Cheese Sauce

We fold Cheese Sauce into scrambled eggs to keep them moist when baked in our Scrambled Egg and Crepe Casserole.

Cheese Sauce
Photo: Iain Bagwell; Styling: Buffy Hargett
Hands On Time:
15 mins
Total Time:
15 mins
4 cups


  • 1/3 cup butter

  • 1/3 cup all-purpose flour

  • 3 cups milk

  • 2 cups (8 oz.) freshly shredded sharp white Cheddar cheese

  • 3/4 teaspoon table salt


  1. Melt butter in a heavy saucepan over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 2 minutes. Gradually whisk in milk; cook over medium heat, whisking constantly, 5 minutes or until thickened. Remove from heat, and whisk in cheese and salt until smooth.

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