Mac 'n' cheese, mushroom and sausage gnocchi, and cheesy roasted cauliflower—all these recipes are a cinch to make as long as you prep a big batch of our sauce.
- Prep time 45 minutes
- Total time 45 minutes
Ingredients
Method
In large saucepan or Dutch oven, melt butter over medium heat; cook onion, stirring occasionally, until softened but not browned, about 5 minutes. Add flour, garlic powder, nutmeg, pepper and salt; cook, stirring constantly, until mixture begins to stick to pan, about 1 minute.
Whisk in mustard; gradually whisk in milk, 1 cup at a time, whisking after each addition. Increase heat to high; bring to boil, whisking constantly and scraping pan bottom. Reduce heat to medium-low; simmer, whisking constantly, until thickened, 7 to 8 minutes. Remove from heat; gradually stir in cheddar, Gruyère and mozzarella, 1/2 cup at a time, stirring after each addition,
until melted and smooth
Test Kitchen Tip: Smooth sauce: Prevent clumps by ensuring that the milk is warm when whisking into the butter and flour mixture.
Makes 12 cups.
Nutritional facts Per 1/2 cup: about
- Fibre 0 g
- Sodium 264 mg
- Sugars 5 g
- Protein 10 g
- Calories 185
- Total fat 13 g
- Potassium 164 mg
- Cholesterol 40 mg
- Saturated fat 7 g
- Total carbohydrate 8 g
%RDI
- Iron 3
- Folate 6
- Calcium 26
- Vitamin A 14
- Vitamin C 2
