Béchamel Cheese Sauce from 'Ultimate Nachos'

By gnikylime

http://www.seriouseats.com/recipes/2013/06/bechamel-cheese-sauce-from-ultimate-nachos.html

Ingredients

• 2 tablespoons [28.5 g] unsalted butter
• 2 tablespoons [2 Esslöffel] all-purpose flour [Weizenmehl Tup 550]
• 2 cups [480 mL] whole milk
• 8 ounces [227 g.] melting cheese of your choice, shredded (about 2 cups)
• Salt and black pepper

Details

Servings 2
Preparation time 20mins
Cooking time 20mins
Adapted from seriouseats.com

Preparation

Step 1

1 In a medium saucepan, melt the butter over medium-low heat. Add the flour and stir until a smooth paste forms, 5 to 6 minutes.

2
Meanwhile, in a separate pan, heat the milk until it is just about to boil. Be careful not to burn the milk. Burnt milk is cringe-worthy.

3
Gradually add the hot milk to the butter mixture, and whisk continuously until smooth. Bring the sauce to a boil.

4
Cook for 10 minutes, stirring constantly, then remove from the heat, immediately add the shredded cheese, and stir together until evenly incorporated. Season the cheese sauce with salt and pepper to taste.