Homemade Cheese Sauce Recipe
Making homemade cheese sauce from scratch is one of the easiest and most versatile cooking skills. This cheese sauce recipe creates a smooth, creamy sauce perfect for mac and cheese, nachos, vegetables, or any dish needing cheesy goodness. Whether making comfort food for dinner or preparing snacks for game day, knowing how to make cheese sauce opens up endless delicious possibilities. You only need a few simple ingredients and about 10 minutes.
Why make homemade cheese sauce:
- Ready in just 10 minutes
- Costs less than jarred sauce
- No preservatives or artificial ingredients
- Customize thickness and flavor
- Works for countless dishes
- Tastes fresher than store-bought
How to Make the Cheese Sauce
Making cheese sauce requires just a few basic techniques. The process involves creating a roux, adding milk, and melting in cheese.
Ingredients
Base ingredients:
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups whole milk (room temperature)
- 2 cups shredded cheddar cheese (freshly shredded)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder (optional)
- Pinch of cayenne pepper (optional)
Optional additions:
- 1/4 cup cream cheese for extra creaminess
- 1 tsp mustard powder for tang
- Paprika for color
- Different cheese varieties
Using freshly shredded cheese is crucial for the smoothest sauce. Pre-shredded cheese has anti-caking agents that make sauce grainy. Sharp cheddar gives the strongest flavor, while mild cheddar creates subtle taste. Whole milk creates the richest, creamiest sauce.
Instructions
- Melt butter in medium saucepan over medium heat
- Add flour all at once and whisk constantly for 1-2 minutes (this creates a roux)
- Mixture should be smooth and paste-like with no raw flour smell
- Slowly pour in milk while whisking constantly
- Keep whisking to prevent lumps
- Cook and whisk 3-5 minutes until mixture thickens and coats back of spoon
- Remove pan from heat
- Add shredded cheese gradually, stirring after each addition
- Stir until cheese is completely melted and sauce is smooth
- Add salt, pepper, and any optional seasonings
- Taste and adjust seasonings
- Use immediately while hot and smooth
Keeping sauce warm: Transfer to double boiler or bowl over simmering water. Stir occasionally to prevent skin forming. If the sauce gets too thick, whisk in warm milk to thin.
Notes
Why the roux matters: The roux (butter and flour cooked together) thickens the sauce and gives it body. Cooking it removes the raw flour taste. Don’t skip this step.
Preventing lumps: Add milk slowly while whisking constantly. Make sure roux is smooth before adding milk. Remove from heat before adding cheese. Whisk vigorously if lumps form.
Sauce too thick: Whisk in more milk one tablespoon at a time until desired consistency. Warm milk is better than cold milk. The sauce thickens as it cools.
Sauce too thin: Simmer a few more minutes to evaporate liquid. You can also make small additional roux and whisk it in, or add cornstarch mixed with cold milk.
Cheese options: Try Gruyere for sophisticated flavor, pepper jack for spice, Parmesan for nutty taste, or Gouda for smooth mild sauce. Experiment with combinations.
Making it healthier: Use 2% milk and reduced-fat cheese. Replace some butter with olive oil. Add pureed cauliflower or butternut squash for vegetables.
Storage and reheating: Store in an airtight container refrigerated for up to 5 days. Reheat gently over low heat, whisking frequently and adding milk to thin. Don’t freeze as it separates.
Nutrition
Nutrition Facts (Per 1/4 Cup Serving)
| Nutrient | Amount |
| Calories | 160 |
| Total Fat | 12g |
| Saturated Fat | 7g |
| Cholesterol | 35mg |
| Sodium | 280mg |
| Total Carbohydrates | 6g |
| Dietary Fiber | 0g |
| Sugars | 3g |
| Protein | 7g |
| Calcium | 200mg |
Based on 8 servings per recipe
Cheese sauce is rich in calcium and protein but contains significant fat and calories. Enjoy in moderation.
Conclusion
Homemade cheese sauce is quick, easy, and tastes much better than jarred versions. This simple recipe takes just 10 minutes and uses basic ingredients. The key is making a smooth roux, adding milk gradually, and melting cheese off heat. Use for mac and cheese, nachos, vegetables, or any dish needing creamy cheese flavor. Store leftovers refrigerated for up to 5 days.
FAQs
Can I use pre-shredded cheese?
Freshly shredded works better because pre-shredded has anti-caking agents. If using pre-shredded, sauce may be slightly grainy.
How do I make the sauce thicker?
Simmer longer to evaporate liquid, add more cheese, or mix cornstarch with cold milk and whisk in.
Can I make this ahead?
Yes, make up to 5 days ahead and refrigerate. Reheat gently over low heat, whisking and adding milk to thin.
Why is my cheese sauce grainy?
Grainy sauce happens when cheese gets too hot or pre-shredded cheese is used. Remove from heat before adding cheese.
What can I use cheese sauce for?
Pour over pasta, broccoli, cauliflower, potatoes. Use for nachos, pretzels, vegetable dip, mac and cheese, or cheese soup.
