- 6 Tbsp unsalted butter
- 1/2 cup flour
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 tsp paprika
- 2 tsp regular mustard
- 2 1/2 cups 1 or 2% milk
- 2 1/2 cups Fairlife Milk
- 6 cups (25–26 oz) cheese: 1 package light cream cheese (8 oz); 1 smoked Gouda (7 oz), shredded; make up the rest of shredded cheddar cheese. Set 2 cups of the shredded cheese aside.
Melt butter in a large pan and add flour until fully incorporated. Add salt, pepper, paprika, and mustard, and cook a few minutes on mid to low heat. Add milk and stir every few minutes to keep from sticking to the pan. Cook until thickened, 10-15 minutes, and add the 4 cups of cheese and stir in over very low heat.
The base recipe is from Kitchen Treaty, and has been my go-to cheese sauce recipe for a few years now. It’s so good and full of ooey-gooey cheese. I always double the recipe for a 9 x 13 pan, and we eat the leftover sauce.
This is the best version of this recipe I’ve made so far–that or I forget just how good it is each time. This version was made with riced cauliflower, and it was okay. Florets would probably be better, but that’s much more expensive. I didn’t think to get a picture when I was making it, so this image is from another bake with the same base recipe–sometimes I really miss pasta!