Creamy Asiago Cheese Sauce (15 minute recipe)
253kcal
Ingredients
- 3 tablespoons butter
- 3 tablespoons flour
- 1 ¾ cups milk or cream warmed for 1 minute in the microwave
- 4 ounces shredded monterey jack cheese
- 4-5 ounces shredded Asiago cheese
- 1 teaspoon black pepper
- ½ teaspoon sea salt
- 1-2 tablespoons of milk if necessary
Method
- Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until bubbly (this removes the raw flour taste).
- Slowly pour in the warmed milk while whisking constantly to prevent lumps. Cook for 2-3 minutes until the sauce thickens enough to coat the back of a spoon.
- Reduce heat to low. Add the shredded asiago and Monterey jack cheeses a handful at a time, whisking until fully melted and smooth. Stir in the salt and pepper.
- If the sauce is too thick, whisk in an extra tablespoon of milk.
Nutrition
Serving6servingsCalories253kcalCarbohydrates7gProtein14gFat19gSaturated Fat12gPolyunsaturated Fat1gMonounsaturated Fat5gTrans Fat0.2gCholesterol54mgSodium683mgPotassium153mgFiber0.2gSugar4gVitamin A589IUCalcium459mgIron1mg
Notes
-
- Scaling Tip (Meal Prep): If you want to use this for lunches throughout the week, you can double the recipe. Store it in individual small mason jars. When ready to eat, microwave specifically on 50% power in 30-second intervals to prevent the sauce from breaking.
- Make Ahead: While best served fresh, you can store this in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk.
- Cheese Options: Fontina is a great substitute for Monterey Jack if you want a slightly earthier flavor that still melts well.
- Spicing it up: A pinch of cayenne pepper or a dash of nutmeg adds a nice depth without making the sauce overly spicy.