Easy Cheddar Cheese Sauce Recipe
This easy cheddar cheese sauce comes together in just 5 minutes and transforms ordinary meals into something special. Whether you’re drizzling it over steamed broccoli, dunking tortilla chips, or making the ultimate nacho cheese, this simple recipe delivers creamy, smooth results every time.
Made with just a handful of ingredients you likely have on hand, this homemade cheese sauce beats store-bought versions hands down. The secret is creating a proper roux with butter and flour, then slowly whisking in milk to create that perfectly smooth base before melting in the cheddar cheese.
If you’re looking for more delicious cheese-based recipes, try my Jalapeno Popper Mac and Cheese for a spicy twist, or these Cheesy Crash Hot Potatoes for the perfect side dish. For those who love a good dip, my Warm Reuben Dip is always a crowd-pleaser.
Table of Contents
Reasons You’ll Love This Easy Cheddar Cheese Sauce Recipe
- Quick and Simple: This cheese sauce recipe takes just 5 minutes to make from start to finish. With basic ingredients and straightforward steps, you’ll have homemade nacho cheese ready in no time.
- Versatile Base: Use this cheddar cheese sauce as a foundation for countless dishes. Pour it over baked potatoes, use it as nacho cheese dip, or drizzle it over roasted broccoli and cauliflower for an instant upgrade.
- Smooth and Creamy: By creating a proper roux and whisking in milk gradually, this sauce stays silky smooth without any grainy texture that often plagues homemade cheese sauces.
- Better Than Store-Bought: This homemade cheese sauce uses real cheddar cheese instead of processed cheese, giving you better flavor and control over ingredients like salt and pepper.
Easy Cheddar Cheese Sauce Ingredients
See the recipe card below for a complete list of ingredients and measurements.
Ingredient Notes:
- Butter – Use unsalted butter to control the sodium content of your cheese sauce. The butter creates the base for our roux, which prevents the sauce from becoming grainy.
- All-Purpose Flour – This combines with the butter to make our roux, which thickens the sauce and gives it structure. Make sure to cook the flour for a full minute to eliminate any raw flour taste.
- Whole Milk – Provides the creamy liquid base for our cheese sauce. Whole milk gives the best results, but you can use 2% if needed, though the sauce may be slightly thinner.
- Freshly Grated Medium Cheddar Cheese – The star of our nacho cheese sauce! I recommend grating a block of cheese yourself rather than using pre-shredded cheese, which contains anti-caking agents that can prevent smooth melting.
- Salt and Pepper – Season to taste, keeping in mind that cheddar cheese already contains some salt.
Substitutions and Additions
- Different Cheese Varieties – Try sharp cheddar for more intense flavor, or mix in some pepper jack cheese for heat. Colby jack creates a milder, creamier sauce.
- Spice It Up – Add cayenne pepper, chili powder, or a dash of hot sauce to create a spicy nacho cheese perfect for game day.
- Garlic Powder – A pinch of garlic powder adds depth to the flavor profile without overpowering the cheese.
- Green Chiles – Stir in diced green chiles for a Southwestern twist that pairs perfectly with tortilla chips.
How to Make Easy Cheddar Cheese Sauce (step-by-step directions)
STEP 1. Start by melting butter in a saucepan over medium heat. Once the butter is completely melted, whisk in the all-purpose flour and cook for 1 minute, stirring constantly to prevent burning. This creates your roux, which will thicken the sauce. (Photos 1 & 2)
STEP 2. Slowly pour in the milk while whisking continuously to prevent lumps from forming. Continue cooking over medium heat for 3-5 minutes, stirring constantly, until the white sauce thickens and starts to bubble. (Photos 3 & 4)
STEP 3. Remove the saucepan from heat and add the grated cheddar cheese. Stir until the cheese is completely melted and the sauce is smooth. Season with salt and pepper to taste, then serve immediately while hot. (Photos 5 & 6)
Recipe Tips
- Keep the heat at medium or medium-low – Too high heat can cause the sauce to burn on the bottom or thicken too quickly, leading to a grainy texture.
- Grate your own cheese – Pre-shredded cheese contains additives that can prevent smooth melting. Fresh grated cheese melts much better.
- Add milk slowly – Pouring the milk in gradually while whisking prevents lumps and ensures a smooth sauce.
- Stir constantly – This prevents the sauce from sticking to the bottom of the pan and burning.
Storing Tips
- Storage: Allow the cheese sauce to cool completely before covering and refrigerating.
- Refrigerator: Store your leftover cheddar cheese sauce in an airtight container for 3-4 days. The sauce will thicken as it cools but reheats beautifully.
- Freezing: This cheese sauce doesn’t freeze well as dairy-based sauces tend to separate when thawed, changing the texture significantly.
- Reheating: To reheat, warm the sauce in a saucepan over medium-low heat, adding a splash of milk to thin if needed. Stir constantly until heated through and smooth.
Serving Suggestions
This versatile cheese sauce pairs perfectly with so many dishes! Drizzle it over Roasted Brussels Sprouts with Balsamic Glaze for a kid-friendly twist, or pour it over Air Fryer Roasted Potatoes for the ultimate comfort food.
For game day entertaining, serve this nacho cheese with Flavor-Infused Seasoned Baked Tortilla Chips or use it as the base for loaded nachos. It’s also fantastic over steamed broccoli and cauliflower, turning plain vegetables into something kids will actually ask for seconds of.
Recipe FAQs
A grainy cheese sauce usually results from cooking over too high heat or adding cheese when the sauce is too hot. Always remove from heat before adding cheese, and use freshly grated cheese rather than pre-shredded varieties.
Yes! You can make this cheese sauce up to 3 days ahead. Store it covered in the refrigerator and reheat gently over low heat, whisking in a little milk to restore the smooth consistency.
Transfer the cheese sauce to a slow cooker set on warm, or keep it in the saucepan over very low heat, stirring occasionally. You can also use a small fondue pot to keep it warm while serving.
Absolutely! This recipe doubles easily. Just use a larger saucepan and be patient when whisking in the milk to ensure a smooth sauce.
Simply whisk in a little more milk, one tablespoon at a time, until you reach your desired consistency. Heat gently while whisking to combine everything smoothly.
Need More Sauce Recipes? Try These:
- Simple Homemade Tartar Sauce
- Easy Blender Hollandaise Sauce Recipe
- Easy Homemade Teriyaki Sauce
- Copycat In-n-Out Animal Sauce Recipe
- Copycat Chick-fil-A Sauce Recipe
- See all our Basics recipes!
Easy Cheddar Cheese Sauce Recipe
Ingredients
- 2 tablespoons butter
- 2 tablespoons all purpose flour
- 1 cup (236 ⅗ ml) whole milk plus more to thin sauce if needed
- 1 ½ cups (169 ½ g) medium cheddar cheese freshly grated
- Salt and pepper to taste
Instructions
- Start by melting butter in a saucepan over medium heat. Once the butter is completely melted, whisk in the all-purpose flour and cook for 1 minute, stirring constantly to prevent burning. This creates your roux, which will thicken the sauce.2 tablespoons butter,2 tablespoons all purpose flour
- Slowly pour in the milk while whisking continuously to prevent lumps from forming. Continue cooking over medium heat for 3-5 minutes, stirring constantly, until the white sauce thickens and starts to bubble.1 cup whole milk
- Remove the saucepan from heat and add the grated cheddar cheese. Stir until the cheese is completely melted and the sauce is smooth. Season with salt and pepper to taste, then serve immediately while hot.1 ½ cups medium cheddar cheese,Salt and pepper
Notes
- Keep the heat at medium or medium-low – Too high heat can cause the sauce to burn on the bottom or thicken too quickly, leading to a grainy texture.
- Grate your own cheese – Pre-shredded cheese contains additives that can prevent smooth melting. Fresh grated cheese melts much better.
- Add milk slowly – Pouring the milk in gradually while whisking prevents lumps and ensures a smooth sauce.
- Stir constantly – This prevents the sauce from sticking to the bottom of the pan and burning.
Nutrition Information
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