General Seasoning Principles

• Salt and acidity are essential to making a good-tasting cheese sauce. Since most cheese is already salty, you may not need to salt your sauce at all. The only way to know for sure is to taste the sauce after you add seasonings to see if it tastes good to you. If not, add more salt and some acidity to brighten up the flavor. For acidity, use a small amount of vinegar or white wine to most cheeses and lemon juice to a feta or goat cheese sauce.

Warm and Cold Cheese Dips

• Cold cheese sauces used for dipping need more seasoning than warm sauces. Cold sauces have fewer aromas to heighten your perceptions of taste and your taste buds are less active. For a blue cheese dipping sauce, add thyme and either white wine or white wine vinegar. For ricotta or goat cheese, add bacon bits, basil and lemon juice or zest. For a warm cheddar sauce, add red or green salsa, cayenne pepper and smoked paprika.

Mild-Flavored Mac and Cheese

• For a mildly seasoned macaroni and cheese sauce, just a hint of nutmeg and dash of pepper are all you need. For a bit more flavor, add ground or fresh thyme and a few tablespoons of Parmesan cheese to your cheddar-based sauce. For bright but not overpowering flavors, try diced bacon or finely chopped ham, Dijon mustard and a dash of Worcestershire sauce for either a cheddar or a Monterey Jack sauce.

Macaroni and Cheese With a Twist

• For daring adults and children, the cheese sauce for pasta can vary from spicy to elegant to zesty. For a spicy cheddar sauce, sprinkle on chili powder or add a bit of chipotle in adobo sauce for a smoky-spicy flavor along with chopped jalapenos and scallions. An elegant lobster pasta with a fontina or Gruyere sauce needs an elegant, subtle herb, such as tarragon and a dash of dry mustard. For an earthy sauce, try sage and thyme, and for a bright zesty sauce, try citrus-flavored sumac powder.