What I really like most about this recipe is that it makes me really feel just like the culinary queen I’m not. Why? As a result of its simplicity makes it simple to execute and has made it so I’m the form of one who can “whip up a cheese sauce” on the drop of a hat.
There’s one thing refined and satisfying about whisking milk, butter, and flour to make a roux, and including cheese and sizzling sauce makes the expertise really feel decadent.
This tasty, versatile, and reheatable sauce can high tater tot nachos, veggies, burgers, hen wings, and anything you deem worthy of being slathered in cheese. (Or, in the event you’re like my child, you’ll need to eat the “cheese soup” by itself with a spoon.)
