Martha Stewart Beecher’s Flagship Cheese Sauce

Martha Stewart Beecher's Flagship Cheese Sauce turns sharp cheddar, Jack cheese and a little chipotle powder into a rich, velvety sauce in 20 minutes. This simple side dish sauce fits game day, potluck night and cozy family dinners, since you can make it ahead and reheat it in minutes.

Whisk the flour into the melted butter for a full 2 minutes before any milk goes in. Skip that and the sauce tastes pasty and floury instead of smooth and cheesy.

Martha's version pairs sharp aged cheddar with milder Jack, so the sauce melts silky while still tasting bold. A pinch of chipotle powder and garlic powder adds a smoky warmth that plain cheese sauces never get.

Martha Stewart Beecher's Flagship Cheese Sauce

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

280

kcal

A butter and flour roux thickens the milk into a creamy base that holds two cheeses without turning grainy. Stirring the cheese in off the heat keeps the sauce smooth and glossy.

Ingredients

• 1/2 stick (4 tablespoons) unsalted butter
  

• 1/3 cup unbleached all-purpose flour
  

• 3 cups milk
  

• 14 ounces cheddar cheese, preferably Flagship, grated (about 3 ½ cups)
  

• 2 ounces Jack cheese, preferably Just Jack, grated (about ½ cup)
  

• 1/2 teaspoon kosher salt
  

• 1/4 to 1/2 teaspoon chipotle-chile powder
  

• 1/8 teaspoon garlic powder
  

Directions

• Make the roux: Melt 1/2 stick unsalted butter in a heavy-bottomed saucepan over medium heat, then whisk in 1/3 cup flour. Keep whisking and cooking for 2 minutes so the raw flour taste cooks away.
• Thicken the milk: Slowly pour in 3 cups milk while whisking constantly. Cook, stirring frequently, for about 10 minutes until the sauce thickens, then take the pan off the heat.
• Melt in the cheese: Add 14 ounces grated cheddar, 2 ounces grated Jack cheese, 1/2 teaspoon kosher salt, 1/4 to 1/2 teaspoon chipotle-chile powder and 1/8 teaspoon garlic powder. Stir for about 3 minutes until the cheese has melted and everything is well combined.
• Serve or store: Use the sauce right away, or refrigerate it for up to 3 days. To reheat, set it in a saucepan over low heat and stir frequently until heated through.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, OXO 11-inch balloon whisk, OXO 4-sided box grater, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

How long does this cheese sauce keep in the fridge?

It keeps in the fridge for up to 3 days when stored in an airtight container. Press plastic wrap onto the surface before sealing so a skin doesn't form.

How do I reheat the sauce without it breaking?

Warm it in a saucepan over low heat and stir frequently until heated through. If it looks thick, whisk in a splash of milk, since cold sauce firms up as it sits.

Can I use different cheeses?

Yes, as long as you keep the same total weight. Swap the Jack for Colby or mild white cheddar, but grate the cheese yourself because pre-shredded bags melt less smoothly.

Can I make it less spicy?

Use the lower amount of chipotle-chile powder, 1/4 teaspoon, for a gentle smoky warmth. You can also leave it out and add a pinch more garlic powder if you're serving kids.

What's the most common mistake with cheese sauce?

Adding the cheese while the pan is still over the heat is the big one, because high heat makes cheese turn grainy and oily. Take the pan off the burner first, then stir the cheese in.