The best type of cheese for a homemade cheese sauce
For a rich and bright cheese sauce, strong yellow cheddar is the best choice, although it depends on the dish it accompanies.
For macaroni and cheese, cooked vegetables, French fries, or crackers, a strong-flavored cheese is best, as a mild one will be bland. American white cheese or pepper jack are also good choices for a cheese sauce. Yellow or orange cheddar, available in strong or extra-strong versions, adds a delicious flavor and an attractive color.
Sharp cheddar is the most classic base, and it's affordable: you can find it in almost any supermarket. A basic sauce simply contains cheese, whole milk, butter, and a few seasonings. To add a nutty touch, you can blend the cheddar with a milder cheese, such as Gruyère, while still keeping the cheddar as the star.
For nacho sauce, all you need is milk and butter, and you can use cheddar or a processed cheese like Velveeta or any American yellow cheese, which is salty and melts easily. For queso fresco, processed cheese works too, and a little pepper jack adds just the right amount of heat: if you use only pepper jack, the sauce will be too spicy. Queso fresco usually includes chopped tomatoes and at least one spicy ingredient.
In a traditional fondue, cheddar isn't the best choice, although it's possible to make it. A classic recipe uses fontina, Gruyère, or Swiss cheese, or a combination of mild, slightly nutty cheeses, ideal for dipping bread or apples.
