Cheese Sauce Recipe

This foolproof Cheese Sauce Recipe begins with a classic butter roux and transforms into liquid gold with the addition of sharp cheddar and whole milk. It delivers a velvety, clingy texture that puts processed jarred sauces to shame, making it the ultimate finishing touch for steamed vegetables, nachos, or soft pretzels.

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Cheese Sauce Ingredients

The Roux Base:

• 2 tbsp Unsalted Butter: The fat foundation. Using unsalted allows you to control the sodium level, as cheese is naturally salty.
• 2 tbsp All-Purpose Flour: Equal parts flour to butter creates the thickening agent.
• 1/4 tsp Salt: To season the base.

The Liquid & Cheese:

• 1 cup Whole Milk: Room temperature. Using cold milk can shock the roux and create lumps. Whole milk ensures the creamiest mouthfeel.
• 1 3/4 cups Sharp Cheddar: Shredded by hand. Pre-shredded cheese contains anti-caking agents (cellulose) that prevent it from melting into a smooth emulsion. Sharp cheddar provides the necessary flavor punch to cut through the béchamel.

How To Make Cheese Sauce

1. Create the Roux: In a saucepan over medium heat, melt the unsalted butter until it is fully liquid and foamy. Sprinkle in the flour and salt. Whisk constantly for 1 to 2 minutes. Crucial Step: You want the mixture to bubble and turn a very pale blonde color; this “cooking out” process removes the raw flour taste.
2. Add the Milk: While whisking vigorously, slowly pour in the room-temperature whole milk. Do not dump it all in at once. A steady stream helps the roux absorb the liquid evenly.
3. Thicken: Continue to cook and whisk until the white sauce (Béchamel) comes to a gentle simmer and thickens enough to coat the back of a spoon. This usually takes 2-3 minutes.
4. The Melt: Reduce the heat to low. Add the hand-shredded cheddar cheese one handful at a time, whisking constantly. Wait for each batch to melt before adding the next. Once smooth and glossy, remove from heat immediately.
5. Serve: Pour hot over your dish of choice. The sauce will thicken further as it cools.

Recipe Tips

• The Grainy Truth: If your sauce turns grainy or oily, the heat was likely too high. Cheese separates at high temperatures. Always melt the cheese on low heat or even off the heat using the residual warmth of the milk.
• Room Temp Milk: Microwave your milk for 30-45 seconds before adding it to the roux. This ensures a silky transition from paste to sauce without clumps.
• Spice it Up: To transform this into a nacho sauce, whisk in a pinch of cayenne pepper, chili powder, or diced jalapeños during the melting stage.
• Skin Prevention: If you aren’t serving it immediately, press a piece of plastic wrap directly onto the surface of the sauce to prevent a skin from forming.

What To Serve With Cheese Sauce

• Steamed Broccoli: Transforms a healthy side into a comfort food.
• Soft Pretzels: The classic dipping partner.
• Baked Potatoes: Superior to just shredded cheese because it seeps into the potato flesh.
• Macaroni: Stir this into boiled elbow pasta for an instant stovetop mac and cheese.

How To Store Cheese Sauce

• Refrigerate: Store in an airtight container for up to 3 days. It will solidify into a block when cold.
• Reheat: Reheat gently in a saucepan over low heat. You will likely need to whisk in a splash of water or milk to loosen the emulsion back to a pourable consistency.
• Freeze: Freezing is not recommended. Béchamel-based cheese sauces tend to separate and curdle when thawed.

Cheese Sauce Nutrition Facts

• Calories: 110 kcal
• Fat: 9g
• Carbohydrates: 3g
• Protein: 5g
• Calcium: 150mg

Nutrition information is estimated per 2-tablespoon serving.

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