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Cheese sauce is usually made with flour to create a roux, but since flour is chametz I substituted it with potato starch instead so you can enjoy a good cheese sauce even on Pesach! Using Pepper Jack cheese adds some heat, for those who enjoy that.
3 tablespoons unsalted butter
1/4 cup Gefen Potato Starch
1 and 1/2 cups milk
1 teaspoon kosher salt
1 (6-ounce) package Pepper Jack cheese
In a small saucepan over medium heat, melt butter. Once completely melted, add the potato starch while mixing with a spoon. As soon as that is combined, add the milk and stir again to break any lumps.
Allow milk to come to a boil, stirring every minute. Once it comes to a boil, add the kosher salt and cheese and allow it to melt. Stir occasionally to help the melting process.
Once the cheese is melted, remove from heat and serve. Store in an airtight container or a loaf pan in fridge.
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