What kind of cheese do you use for cheese sauce?

What kind of cheese do you use for cheese sauce?

I made cheese sauce with sharp cheese though I did not like the sharp cheese.

For comfort food, I like a mixture of mostly sharp cheddar with some gruyere mixed in. My 'secret' is to add a little mustard to make the cheese taste stand out. It adds a little something something in my opinion.

If you are looking for like a queso-esq dipping sauce, white American cheese is a good bet.

I like strong cheeses. A sharp cheddar, an aged gruyere, a mild blue or even some goofy washed-rind cheese are what I'm most likely to have sitting in the fridge and what I use in a sauce depends on mood and audience.

silly question: whatcha all putting this cheese sauce on? We don't eat much pasta, and between the lactose intolerants in the family and the lack of nachos where I live cheese sauce sort of fell off my radar in the last few years. But I'm always looking for new ideas...

Tereza Okava wrote:...whatcha all putting this cheese sauce on?

Thinly sliced potatoes!
Maybe pasta once in a while.
A drizzle on sauteed asparagus or broccoli occasionally (but I'm more likely to toss them toasted sesame and black pepper before roasting and serve as is).
I make nachos every couple of weeks, but don't use a sauce -- just cheese.

Tereza Okava wrote:....But I'm always looking for new ideas...

My go-to vegan versions for a few replicas:

1)  Alfredo Sauce:  Blend 0.5 c slivered (no skin) almonds with 1.5 - 2 c water making thicker-side of milk.  Blend well....as if you are actually making a nut milk.  Sautee garlic in sauce pan with butter/margarine and extra spices if desired.  When garlic is getting close to browning, add the almond milk, 1/2 tsp salt, [1 tsp nutritional yeast flakes (optional)] and a tablespoon (for starters) of lemon juice.  Stir the mixture on medium heat until you get some bubbling, then reduce heat just enough to keep bubbling.   Start tasting while stirring....and with it bubbling, you should see it start to thicken. Add some black or white pepper to taste and additional items as desired.  For additions like cooked veggies or meat (vegan or not), add these when sauteeing the garlic so they cook before adding milk.  Serve on pasta or as pizza base.

2)  Faux Parmesan:   Almond flour with salt and nutritional yeast to taste.  I add a smidgen of lactic acid for hint of sharpness. Fluff it all up and use on pasta, in scrambled eggs, or on toast with tomato.