Are you intimidated to make an amazing Cheese Sauce Recipe? Our recipe is quick and easy, and absolutely delicious!! It is perfect for veggies, french fries, soft pretzels, nachos, baked potatoes, mac and cheese, plain tortilla chips, and more!
Want more sauces for veggies? Then try our amazing Whole Roasted Cauliflower with Parmesan Cream Sauce or our Roasted Cabbage with Blue Cheese Sauce.
Helpful Items For This Recipe
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Classic 1-Quart Nonstick-Hard-Anodized, Saucepan w/Cover
Stainless Steel Wire Whisk Set of 3 -Heat Resistant Kitchen Whisks for Non-stick Cookware
Portmeirion Sophie Conran Sauce Jug & Mini Ladle, Porcelain White
What is Cheese Sauce Made of?
Cheese is cheese, right? Nope, not for a sauce like this! But finding the right cheddar cheese is easy. So what cheese melts the best for cheese sauce?
You want cheese that melts easily, so don’t buy the already pre-shredded cheese variety, as it contains other ingredients so that it won’t clump or mold. It doesn’t melt as well because of that.
You need to find an “old” cheddar cheese or, as some are labeled, aged or sharp cheddar. The more flavor, the better, as this is what gives all the yumminess to a homemade cheese sauce. Plus, using a cheese that you shred yourself, you will get an amazingly smooth and creamy texture too.
I see cayenne in there, but I don’t want my cheese sauce spicy. Just adding in a pinch of cayenne doesn’t make the sauce spicy but gives it just a slight edge; you will be happy you did it. Alternatively, you can use a dash of hot sauce too.
Ingredients
Butter – This ingredient is an important part of making a roux which is how you start off your sauce by first incorporating melted butter and flour into a paste.
All-Purpose Flour – Personally, I have never made a gluten-free cheese sauce and have always used all-purpose flour.
Dry Mustard – This adds that tanginess to the sauce that makes it extra special; don’t omit the mustard!
Pinch of Cayenne Pepper – As mentioned above, this won’t make the sauce spicy but adds just a slight edge to the sauce.
Milk – I like to use creamier milk, like at least 2%, but 3% works really well too. See the Recipe Pro Tips for more information.
Aged Cheddar Cheese – As mentioned above, you will want to grate this cheese yourself. If you do want your sauce a bit spicy, then add in a spicier cheese with the cheddar like a Monterey Jack. You can also use any good melting cheese like gouda, asiago, or Gruyere.
I know you want to stick your finger in there and grab that drip. Nothing better than homemade cheese sauce.
How to Make Cheese Sauce
Here is an easy step-by-step on how to make this quick cheese sauce. Once you master this, you will be wanting to make it for everything!
Let’s start by learning how to make a roux for cheese sauce. In a medium saucepan, melt the butter over medium heat.
Once the butter is melted, add the flour, dry mustard, and cayenne pepper. Whisk the mixture to create a roux; you want to cook the flour for 1 – 2 minutes. The mixture should be thick and clumpy. You need to cook the flour so that you won’t taste it later.
Continue to whisk constantly and slowly add the milk. Your sauce should be smooth with no lumps. If you heat your milk, you can add it faster, but if the milk is cold, then add it slowly and constantly whisk.
Reduce the heat to low or take the pot completely off the hot element and add the cheese that you have grated. Stir until the cheese is completely melted into the sauce.
Serve warm however you like. This is the perfect sauce to serve over steamed broccoli or cauliflower, but try it with other dishes too.
Recipe Pro Tips!
Here are some quick, easy pro tips to make the best cheese sauce:
- Heating your milk before adding it to the roux will make sure you don’t have any lumps to worry about later. If your milk is icy cold, then add it very slowly to the roux and whisk quickly.
- Use full-fat cheese, grate the cheese yourself, and don’t use pre-grated cheese.
- Turn the sauce down to very low or take it off the heat when you add your cheese. If the sauce is too hot, the cheese has the potential of clumping.
- Don’t add cold cheese from the refrigerator but let it warm up slightly after grating.
- I don’t add salt as the cheese is normally salty enough, but you can adjust to taste.
How to Store Cheese Sauce
I recommend making this cheese sauce and using it right away. Refrigerating cheese sauce makes it less creamy and smooth and not as wonderful as when it is freshly made.
If you do have leftovers, let the cheese sauce cool to room temperature and then transfer it to an airtight container in the refrigerator. It can be stored in the refrigerator for 5-6 days. Reheat it in a saucepan or slowly in a microwave, stirring frequently.
Cheese Sauce Recipe
Ingredients
- 2 Tbsp butter
- 2 Tbsp flour
- ½ tsp dry mustard
- Pinch of cayenne pepper
- 1 cup milk
- 2 cups aged cheddar cheese grated
Instructions
- In a medium saucepan, melt the butter over medium heat.
- Once the butter is melted, add the flour, dry mustard, and cayenne pepper. Whisk the mixture to create a roux; you want to cook the flour for 1 – 2 minutes. The mixture should be thick and clumpy. You need to cook the flour so that you won't taste it later.
- Continue to whisk constantly and slowly add the milk. Your sauce should be smooth with no lumps. If you heat your milk, you can add it faster, but if the milk is cold, then add it slowly and constantly whisk.
- Reduce the heat to low or take the pot completely off the hot element and add the cheese that you have grated. Stir until the cheese is completely melted into the sauce.
- Serve warm however you like. This is the perfect sauce to serve over steamed broccoli or cauliflower.
Comments & Reviews
papa's burgeria says
Nice! I really like vegetables