Beecher's Flagship Cheese Sauce
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The Martha Stewart Show, January Winter 2008
- Yield Makes about 4 cups
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Ingredients
- 4 tablespoons (1/2 stick) unsalted butter
- 1/3 cup all-purpose flour
- 3 cups milk
- 14 ounces cheddar cheese, preferably Flagship, grated (about 3 1/2 cups)
- 2 ounces Jack cheese, preferably Just Jack, grated (about 1/2 cup)
- 1/2 teaspoon coarse salt
- 1/4 to 1/2 teaspoon chipotle chile powder
- 1/8 teaspoon garlic powder
Directions
- Melt butter in a heavy-bottomed saucepan over medium heat; whisk in flour. Continue whisking and cooking for 2 minutes.
- Slowly add milk, whisking constantly. Cook, stirring frequently, until sauce has thickened, about 10 minutes. Remove from heat. Add cheeses, salt, chile powder, and garlic powder. Stir until cheese has melted and all ingredients are well incorporated, about 3 minutes. Use immediately or refrigerate up to 3 days.
- To reheat sauce, place in a saucepan over low heat, stirring frequently, until heated through.
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Great sauce! Some of my guests like a bit of cheese sauce on their asparagus and/or carrots! The chiile powder added just enough flavor to bring the taste up a notch!
It is a Pike Place in downtown Seattle
I live in California as well. I just found the Flagship Cheese at Smart and Final.
www.beechershandmadecheese.com
We are taking our 8 year old grandson to Seattle. Where is the cheese factory and can we take a tour? Mac and Cheese is his very favorite.
Where can I get Flagship Cheddar?I live in California and I have not seen it in my markets.