A great cheese sauce is just a Béchamel Sauce with 6 oz of any great melting cheese added to it.
It took me a couple of years after becoming a serious cook to try to make a classic French Béchamel sauce because I was so intimidated to try something so complicated and fancy (or at least that’s what I assumed).
I have to confess, I hardly ever make a proper gravy. I find it to be too big of a stressor to inflict upon myself right at the busiest time in the kitchen that inevitably happens at the moment before serving.
Call it Marinara, Gravy, or Red Sauce, this recipe is my go-to-sauce for pasta, meatball sandwiches, or for dipping any kind of Italian-inspired finger food.
