Fontina cheese sauce has authentic Italian taste (even if it’s not authentically Italian) and is perfect served over pasta. This recipe is similar to Olive Garden’s – quick, easy and delicious.
Add Cajun seasoning through garlic salt and melt in the cheese. Keep stirring!
This sauce thickens up quickly so feel free to add a bit more milk to thin it out a little – I will the next time I make it.
Notes
Use freshly grated cheese. Pre-shredded cheeses contain an anti-caking agent that can result in a gritty/grainy texture. Freshly grate your cheese for the best texture.
Cook on low heat. Low heat prevents clumps from forming as the cheese melts.
Stir constantly. Make sure you’re constantly whisking as the cheese melts to keep the sauce nice and smooth.
Play with texture. Make the cheese sauce thicker or thinner by just adjusting the amount of milk used. It’s all personal preference here!
Use room-temperature milk. Cold liquids take longer to thicken. Set the measured amount of milk out on the counter for a while before making the sauce to let it warm up a bit.
Love spice? Be generous with the cayenne, or add in a splash of your favorite hot sauce.