Gameday Queso Level 2
Queso made from a roux - béchamel sauce and sharp cheddar, optional salsa for salsa con queso
Equipment
- 1 Saucepan
- 1 Whisk
Ingredients
- 2 tbsp All-purpose flour
- 2 tbsp Butter
- 2 cups Milk 2% or whole
- 1 lb Cheese, shredded 1-1.5 lbs, roughly 4-6 cups shredded
- Salt/pepper or all-purpose seasoning (optional) to taste video uses my personal all-purpose seasoning
- Salsa (optional) to taste remove as much liquid as possible
Instructions
- Add butter and melt on medium-low.2 tbsp Butter
- Add flour (and seasoning, if desired) and whisk until there are no more clumps of the flour and the flour is cooked enough to be safe to eat.Hint: The reason you shouldn’t eat raw cookie dough isn't because of the eggs, but because of the flour. Raw, uncooked flour can carry E.coli or salmonella. For recipes where you know you’ll be snacking on the dough, prepare heat-treated flour (flour that has reached a temp of 160 degrees) ahead of time.Once cooked down and blended, it will look and feel like you’re just scraping the bottom of the pan. You now have a roux.2 tbsp All-purpose flour, Salt/pepper or all-purpose seasoning (optional) to taste
- Slowly start adding the milk and whisk constantly until smooth, then add more milk and whisk, etc. Repeat until you’ve used up the milk or reached the consistency you want (it will get thicker when the cheese is added). You now have a béchamel.2 cups Milk
- Once it reaches the desired consistency, slowly start adding the shredded cheese.As always, obligatory “shred your own cheese” warning; pre-shredded from the store will work-ish, but it won't be smooth.Keep whisking until all the cheese has melted in and you’ve got a beautiful, silky smooth cheese béchamel.1 lb Cheese, shredded
- If desired, this is the point where you can incorporate any add-ins. In my recipe, I used a homemade salsa that's really just roasted jalapeños and tomatoes. Remove as much liquid from any add-ins as possible so your sauce doesn't break.Salsa (optional) to taste
Video
