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The Perfect Cheese Sauce

This recipe makes enough cheese sauce to turn a pound of cooked pasta into creamy mac and cheese.
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Servings 2 cups

Ingredients
  

  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose unbleached flour
  • 2 cups warm whole milk
  • 1⁄2 medium onion peeled
  • 3 whole cloves
  • 1 bay leaf
  • 1⁄4 teaspoon mustard powder Pinch cayenne pepper
  • 1⁄4 cup freshly grated gruyère
  • 1⁄4 cup freshly grated parmesan

Instructions
 

  • In a small heavy saucepan over medium heat, melt butter but do not let it brown. Add flour and use a wooden spoon to quickly stir. Continue stirring until the roux slightly dries out and turns golden, about 2 minutes. Pour in 1⁄4 cup warm milk and stir vigorously to loosen up the thick flour mixture.
  • Trade wooden spoon for a whisk and gradually add rest of the milk, whisking constantly to get a smooth mixture. Stud onion with cloves and add to sauce with bay leaf. Simmer until sauce reduces by 20 percent, about 10 minutes.
  • Whisk in mustard powder and cayenne pepper. Slowly add cheese by sprinkling in a handful at a time, whisking mixture until it is smooth after each addition. Use sauce immediately or cool to room temperature before refrigerating in an airtight container.