This super easy Cheese Sauce recipe is a game changer in the kitchen and is way better than any store-bought kind! It’s so versatile, it can be used as a nacho cheese sauce on loaded nachos, mac and cheese sauce or even a cheese sauce for broccoli!
The kids will love this homemade cheese sauce because it goes with everything! And how much easier can it get with only a handful of ingredients? Honestly the best cheddar cheese sauce you’ve ever had.
How to Make a Roux for Cheese Sauce
The most important part of any good sauce is a ‘roux’ which is, essentially, a cooked, thickened combination of butter and flour.
This will be the base of the sauce and it only takes a few minutes to whip up! Be sure to stir it constantly and cook the flour to rid of any starchy flavor before adding the other ingredients.
Any Cheese Goes
You can use any type of cheese for this recipe based on what you’re pouring it over.
- Monterey Jack or Spiced Cheese for Loaded Nachos
- Swiss Cheese for Chicken Cordon Bleu or with ham dishes
- Sharp Cheddar (and a touch of grainy mustard for Oven Baked Soft Pretzels)
- Any combination for dipping breads or pouring over vegetables like Roasted Brussels or Parmesan Roasted Broccoli
How to Make a Cheese Sauce
Here’s where it gets good! Really good! To make a cheese sauce:
- Cook flour and seasonings with butter to remove any floury flavor
- Slowly add in some milk to the roux and whisk constantly (it will be super thick). Keep adding a little at a time until it smooths out.
- Whisk until it reaches a boil and let bubble 1 minute.
- Remove from heat and add cheese. Whisk until smooth.
Remember to always remove from the heat before adding cheese, the milk will still be plenty hot enough to melt it. Cheese can separate or become grainy if it gets too hot.
Be sure to adjust for taste, feel free to add a splash of hot sauce or garlic powder…anything that you want!
How to Thicken Cheese Sauce
The ratio below will create a perfectly thick and cheesy sauce and shouldn’t require thickening.
The best way to thicken a cheese sauce would be to add more cheese! Who can resist a thick, creamy, savory cheese sauce perfect for making Homemade Mac and Cheese too!
Another way to thicken a cheese sauce is to add a little bit of cornstarch slurry (equal parts cornstarch and water) added a little at a time to hot cheese sauce. This method is less desirable, you do risk the cheese separating if you re-heat it too much when thickening.
More Cheese Please
- Cheese Grits – southern classic
- Gooey Cheese Sticks (Fried or Baked) – kid friendly
- Crock Pot Mac and Cheese – so easy
- Pizza Grilled Cheese – my personal fav
- Homemade Mac and Cheese Casserole – cheesy and delicious
- Quick Broccoli and Cheese – two amazing flavors
Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ½ cups milk
- ¼ teaspoon onion powder
- ⅛ teaspoon white pepper or a pinch
- 1 ¼ cups shredded sharp cheddar cheese
- ¼ cup shredded Parmesan cheese
Instructions
- Melt butter in a saucepan. Add flour and cook for 1-2 minutes.
- Add milk a small amount at a time, whisking smooth after each addition.
- Add onion powder and white pepper.
- Continue to cook over medium heat, whisking continually until slightly thick.
- Remove from heat and add cheeses. Stir until melted.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dip, Sauce
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thank you for this recipe. i made a broccoli & cauliflower macaroni and cheese for my toddler. he ate it so well.
*skipped the white pepper but added half a pinch of cayenne pepper and a teaspoon of dried parsley!
That is awesome Jennifer. Glad he enjoyed it!
Hello I enjoy making your recipes I’m not the best cook but I’m a tryer!!
Very yummy and fast! I threw everything in at the same time and I kept stirring it until hot and ready. Turned out the same.yum!
Delicious, we used this for homemade soft pretzels, the sauce was perfectly yummy!
Too much cheese. Once added you can’t take it back. It was basically a huge glop of cheese. The sauce worked up fine. I recommend starting with 1/4 cup and adding slowly. I had to add more and more milk to try to save it. I have a feeling it will end up in the trash.
Oh no, sorry to hear that Amy! This recipe is a reader favorite. The cheese does need to be stirred in once removed from the heat and it should melt in nicely to a creamy sauce.
Is the purpose of the flour binding or thickening? I have to eat gluten free so I’m trying to decide if gluten free flour with xantham gum already added would work, or more likely I will use cornstarch.
The flour is used to make a roux and thicken the mixture.
Could I use almond flour?
Hi Laura, I have not tried this recipe with almond flour maybe another reader can offer some tips! But if you are trying to make it gluten-free an all-purpose gluten-free flour would work well.
Becca, I plan on making it with King Arthur gluten free flour for my Celiac son. I can let you know how it turns out!
It was FANTASTIC! I used freshly grated Tillamook Sharp White Cheddar, Kaukauna Sharp Cheddar with Almonds a touch of garlic and Cayenne Pepper. Guest liked it so I had to make more. Not bad for my first try for homemade.
Thank You
Joseph
Turned out great for me! I used all sharp cheddar and added some cayenne. Used this on a broccoli and rice it was yummy and filling!
this was delicious! Don’t know what the negative comments are about…i followed the recipe and added cheddar and gruyere and a splash of siracha and it was great! thanks
The recipe is not tasty at all, I wasted a lot of cheese for nothing
Sorry you didn’t enjoy it, this is a traditional white sauce with fairly basic ingredients and additions. What types of cheese did you add?
Really good I don’t know why other people dont like it. It’s really quick and tasty! So I highly recommend this dish. Five stars!!
Excellent recipe. Made as written except I let the milk come up to room temperature to prevent possible clumps. Whisking in the milk gradually helps a lot. Well done you!
This cheese sauce worked great for me when I was in a real hurry.
Great, great, great! My little boy learned what REAL nacho sauce tastes like this evening. :-) Thanks for the recipe!
Great recipe!
Cold milk added to flour/butter mix could also turn a sauce gritty.
That was the most horrible recipe waste of time and money can’t believe how bad it was. Went straight in trash never even made to to a plate !!
Sorry this didn’t work out for you, it’s a classic roux cheese sauce. I can’t say for sure what went wrong for you, what sort of problem did you have with the recipe?
Can you make this ahead of time and then reheat?
Hi Tina, it should be fine reheated. Let us know how it turns out!
What’s the yeild on this? About 2 cups I’m guessing?
That is correct Ryan, it makes about 2 cups of sauce.
Using grated parmesan cheese could also cause this. I highly recommend using shredded parmesan.
I did it followed the recipe for some reason it turned out gritty
Oh no, I’m sorry that happened Michelle! Did you remove it from the heat before adding the cheese? Cheese can separate or become gritty if it gets too hot.
Thank You soooo much! My daughter (age 9) is an 8 years cancer free survivor so eating something homemade that is not full of a bunch of chemicals is a plus! She could eat this cheese dip Every day! I’m Serious on Anything and Everything !
Look forward to your recipes , I’m making one of your soups for bdfinner tonight……… just gotta decide which one….hmmmmm yummmmy too hard to choose! Thank you again!
Thank you for your kind words Susan. I am so glad your daughter loves this sauce!