Cheese Sauce – Easy McDonald’s Copycat

This homemade cheese sauce is a simple, creamy version of the classic McDonald’s-style dip — smooth, melty, and easy enough to make in 10 minutes. It’s budget-friendly, beginner-proof, and works on everything from fries to broccoli to late-night everything-bagels. No special tools, no drama. Just a pan and a little stirring.

Quick Summary

• Prep time: 5 mins
• Cook time: 5 mins
• Flavor: rich, sharp, buttery
• Great for: dipping, pouring, comforting carbs

Why I Like This Recipe

I didn’t want to cook. I just… wanted cheese. Something warm and low-effort. Turns out, this one hits every time. It’s smooth, salty, and takes like 10 minutes start to finish. Fries? Pasta? A spoon? It works.

Ingredients

• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• ¼ tsp salt
• 1 cup whole milk (room temp is best)
• 1¾ cups sharp cheddar, shredded

How To Make Cheese Sauce

• Melt the butter: Medium heat. Don’t walk away. Wait till it’s fully melted and foamy.
• Whisk in flour + salt: It’ll look like paste. Let it cook 1–2 mins. You want a light roux — not raw flour taste.
• Add milk slowly: Whisk constantly. Don’t dump it in all at once or you’ll get lumps. It thickens up after a few minutes.
• Add cheese + stir: Turn the heat low, toss in the shredded cheddar, and stir until smooth and melty. That’s it.
• Serve hot: Pour it over anything or dunk stuff in it. It stays silky for a while — not forever, so don’t wait too long.

Tips for Success

• Use freshly shredded cheese — pre-bagged stuff doesn’t melt as smooth
• Don’t crank the heat when adding cheese — it breaks the sauce
• If it thickens too much later, add a splash of warm milk to bring it back
• Whisk the whole ime during milk step — seriously

Storage and Reheating

• Fridge: Store in a lidded container. Up to 4 days.
• Freezer: Nah. Doesn’t come back the same.
• Reheat: Low heat in a pan or microwave. Add a little milk, whisk it smooth again.

Frequently Asked Questions

• Can I use low-fat milk?
  Yeah, but it won’t be quite as creamy. Whole milk is best for texture.
• What kind of cheese works best?
  Sharp cheddar melts great and gives flavor. You can mix in others, but don’t skip the cheddar.
• Is this the same as nacho cheese?
  Close, but not spicy. Add a pinch of cayenne or hot sauce if that’s the vibe you want.
• Can I double the recipe?
  Yup. Just keep whisking and don’t rush the heat when you scale it up.
• What can I use it on?
  Fries, veggies, burgers, soft pretzels, pasta, eggs, chips… it’s flexible.

Common Mistakes and How to Dodge Them

• Adding milk too fast: You’ll get lumps. Pour it in slowly, whisk the whole time.
• Turning the heat up after adding cheese: Cheese breaks at high heat. Keep it low so it melts, not separates.
• Using pre-shredded cheese: It’s coated with anti-caking stuff. Doesn’t melt well. Shred it fresh — sorry, it’s worth it.
• Not cooking the roux long enough: If it still smells like flour, keep it on the heat another minute.
• Trying to reheat without milk: It’ll be too thick. Add a splash of milk before reheating, always.

Nutrition Facts (Per Serving)

• Calories: 100 kcal
• Total Fat: 8g
• Saturated Fat: 5g
• Cholesterol: 25mg
• Sodium: 180mg
• Potassium: 35mg
• Total Carbohydrate: 2g
• Dietary Fiber: 0g
• Sugars: 1g
• Protein: 4g

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