Cheese Sauce

iamwinfred

This creamy, velvety cheese sauce comes together in just 15 minutes with simple ingredients you probably already have on hand. Perfect for drizzling over vegetables, tossing with pasta, topping nachos, or enhancing any dish that needs a boost of cheesy goodness. The recipe gives you complete control over flavor and consistency, making it easy to customize for any use.

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Prep Time 5

Cook Time 10

Total Time 15

Course Side Dish

Cuisine American

Servings servings

Calories 185 kcal

Equipment

Medium saucepan 2-3 quart size
Whisk
Wooden spoon
Measuring cups and spoons
Box grater If shredding your own cheese

Ingredients

3 tablespoons butter 42g
3 tablespoons all-purpose flour 24g
2 cups whole milk 480ml
2 cups sharp cheddar cheese 227g, freshly shredded
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder optional
cayenne pepper optional, pinch
1/4 teaspoon mustard powder optional

Instructions

Melt butter in medium saucepan over medium heat. Add flour and whisk vigorously for 2 minutes until mixture turns light golden and smells nutty.
Add milk gradually starting with 1/2 cup, whisking constantly until smooth. Pour in remaining milk while whisking continuously and simmer for 3-4 minutes until sauce thickens and coats the back of a spoon.
Reduce heat to medium-low and whisk in salt, black pepper, garlic powder, mustard powder, and cayenne pepper. Simmer gently for 1-2 minutes to develop flavors.
Turn heat to low and add shredded cheese in four batches (about 1/2 cup at a time), whisking continuously after each addition until completely melted before adding more.
Remove from heat and whisk vigorously for 30 seconds. If too thick, add milk 1 tablespoon at a time; if too thin, simmer 2-3 more minutes. Serve immediately while hot.

Notes

Use freshly shredded cheese - pre-shredded contains anti-caking agents that prevent smooth melting
Keep heat low when adding cheese to prevent graininess and separation
Warm milk to room temperature before adding to prevent lumps
Add cheese gradually in batches, never dump it all in at once
Store in airtight container in refrigerator for up to 5 days
Reheat gently over low heat, adding milk 1 tablespoon at a time to restore creaminess
Press plastic wrap directly onto surface before refrigerating to prevent skin formation
Can be frozen for up to 3 months, though texture may be slightly grainy after thawing
Customize with different cheeses like gruyere, fontina, or pepper jack
For spicy version, add diced jalapeños or increase cayenne pepper

Nutrition

Serving: 1ServingCalories: 185kcalCarbohydrates: 6gProtein: 9gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 40mgSodium: 320mgPotassium: 120mgSugar: 2gVitamin A: 12IUCalcium: 25mgIron: 2mg

Keyword cheddar cheese sauce, cheese sauce, creamy cheese sauce, easy cheese sauce, homemade cheese sauce