Description
This Best Homemade Cheese Sauce recipe is a quick and easy way to make a creamy, smooth, and flavorful cheese sauce from scratch. Made with simple ingredients like sharp cheddar cheese, butter, flour, and milk, it’s perfect for drizzling over vegetables, nachos, fries, or pasta. The recipe ensures a lump-free sauce by warming the milk beforehand and making a classic roux base, resulting in a rich, glossy, and irresistible cheese sauce ready in just 7 minutes.
Ingredients
Scale
Cheese Sauce Ingredients
- 1 cup whole milk (can substitute half and half or 2%, but avoid skim)
- 4 ounces sharp cheddar cheese, freshly grated
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt, or to taste
Instructions
- Prep the Cheese and Milk: Grate the sharp cheddar cheese using a box grater for best texture and flavor. Warm the milk slightly in the microwave to keep the sauce smooth and prevent lumps when combining.
- Make the Roux: In a medium saucepan set over medium heat, melt the butter completely. Sprinkle the flour into the melted butter and whisk continuously until the mixture becomes smooth and bubbly, cooking it for about 1 minute to eliminate the raw flour taste.
- Add Milk and Season: Slowly pour the warmed milk into the roux, whisking constantly to avoid lumps. Add the salt and keep whisking until the sauce thickens and is smooth, about 2 to 3 minutes.
- Incorporate the Cheese: Lower the heat to low and gradually add the grated cheddar cheese, whisking well after each addition to ensure it melts evenly and the sauce becomes smooth and glossy.
- Finish and Serve: Taste the sauce and adjust salt if needed. Serve immediately over your favorite veggies, nachos, fries, or dishes while hot and creamy for best flavor.
Notes
- Use sharp or extra-sharp cheddar for a more intense cheese flavor.
- Warming the milk beforehand helps to avoid lumps in the sauce.
- You can substitute whole milk with half and half or 2% milk, but avoid skim for best creaminess.
- Serve the cheese sauce immediately as it thickens upon cooling.
- For a thinner sauce, add a splash more milk to adjust consistency.
