This super simple garlic cheese sauce is perfect to serve with steamed broccoli or cauliflower, roasted brussels sprouts, and other vegetables, whether poured on top or used as a dip. Whichever way you serve it, you really can’t go wrong with this flavorful recipe. If you love it, please be sure to share it with family and friends on Facebook, Pinterest, Instagram, and Twitter.
To make this garlic cheese sauce, you’ll need one head of garlic, Cabot Unsalted Butter, all-purpose flour, fat-free or regular milk, salt, pepper, garlic powder, and approximately 1½ cups of Cabot White Oak Cheddar.
Start by roasting the head of garlic (see our specific recipe directions below) until it’s soft and beginning to brown, approximately an hour. Once it’s done, remove it from the oven, allow it to cool, and then mash the cloves.
In the meantime, you’ll make the basic cheese sauce by melting butter in a saucepan over medium heat, stirring in flour to make a roux, and then whisking in milk until smooth. Add in seasonings and increase heat to medium-high. Then bring to a simmer and stir constantly until the mixture thickens. Remove from heat and stir in cheese until smooth. Whisk the roasted garlic into the sauce and it’s ready to be enjoyed!
Looking for another great cheese sauce? You’ll want to try our tasty Classic Cheddar Sauce. Cabot makes the highest quality and best tasting cheese and dairy products around. We make sure to only feature our very best recipes for you and your family to enjoy. We’d love for you to rate and review this roasted garlic cheddar cheese sauce recipe once you’ve given it a try.
1 head of garlic
2 tablespoons Cabot Unsalted Butter
2 tablespoons King Arthur All-Purpose Flour
1 ¼ cups fat-free milk or regular
¼ teaspoon salt
¼ teaspoon pepper (white pepper if desired)
¼ teaspoon garlic powder
6 ounces of Cabot White Oak Cheddar, shredded (about 1 ½ cups)
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EXPOSE individual garlic clove tips of 1 head garlic by cutting off with a serrated knife. Place root-side down on a double layer of aluminum foil and drizzle 1 teaspoon oil over the exposed garlic clove ends. Wrap foil into a packet. Roast at 350 degrees F until soft, fragrant and starting to brown, about 1 hour.
REMOVE from oven and open packet and allow garlic to cool and mash cloves.
MELT butter in a medium saucepan over medium heat.
ADD flour, and stir to make a roux.
WHISK in milk, and whisk until smooth, scraping roux out of the corners of the saucepan with a heat-proof spatula if necessary. Add salt, pepper and garlic powder and increase heat to medium high. Bring to a simmer, stirring constantly until the mixture thickens, 2 to 4 minutes.
REMOVE from heat and stir in cheese. Stir until smooth.
WHISK roasted garlic into sauce. Try this spooned over roasted brussels sprouts or steamed cauliflower.
Recipe courtesy of Katie Webster.