Homemade Cheese Sauce Recipe

Why You’ll Love This Recipe

This cheese sauce is quick to make, uses pantry staples, and tastes far better than anything from a jar or box. It’s silky, flavorful, and can be customized with different cheeses or seasonings to match your dish. Whether you’re making mac and cheese, a dipping sauce, or a topping for baked potatoes, this recipe delivers creamy perfection every time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

butter
all-purpose flour
milk (whole milk preferred for creaminess)
cheddar cheese, shredded (or a mix of your favorite cheeses)
salt
black pepper
optional: mustard powder, garlic powder, paprika, hot sauce

Directions

1. In a medium saucepan over medium heat, melt the butter.
2. Whisk in the flour and cook for 1–2 minutes, stirring constantly to form a roux.
3. Slowly pour in the milk, whisking to avoid lumps. Cook until the mixture thickens and begins to simmer.
4. Lower the heat and stir in the shredded cheese a handful at a time until fully melted and smooth.
5. Season with salt, pepper, and any optional spices or flavorings.
6. Serve warm, or keep over low heat, stirring occasionally.

Servings and timing

This recipe makes about 2 cups of cheese sauce and takes approximately 15 minutes to prepare.

Variations

• Spicy: Add hot sauce, jalapeños, or cayenne pepper for a spicy kick.
• Smoky: Use smoked cheddar or add a pinch of smoked paprika.
• Extra creamy: Stir in a splash of heavy cream or cream cheese.
• Different cheeses: Try Monterey Jack, Gruyère, mozzarella, or a blend for varied flavor.
• Nacho-style: Add salsa or taco seasoning for a Tex-Mex twist.

Storage/Reheating

Store leftover cheese sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat or in the microwave in short intervals, stirring frequently. Add a splash of milk if needed to restore creaminess. This sauce does not freeze well, as it may separate upon thawing.

FAQs

Why is my cheese sauce grainy?

Graininess can happen if the cheese is added to liquid that’s too hot or if pre-shredded cheese (with anti-caking agents) is used. Use freshly shredded cheese and low heat for best results.

Can I make cheese sauce without flour?

Yes, for a flourless version, use cornstarch as a thickener or make a cream-based sauce using just cheese and cream.

What type of milk should I use?

Whole milk is best for a rich, smooth texture, but 2% also works. Avoid using skim milk for this recipe.

Can I use pre-shredded cheese?

You can, but freshly shredded cheese melts more smoothly without added starches that can affect texture.

How do I thicken my cheese sauce?

Let it simmer a bit longer or add a small slurry of cornstarch mixed with cold milk.

Is this sauce good for mac and cheese?

Yes, it’s perfect for stirring into pasta for creamy stovetop mac and cheese.

Can I make it gluten-free?

Yes, use a gluten-free flour blend or cornstarch instead of all-purpose flour.

How can I add flavor to the sauce?

Try mustard powder, garlic powder, onion powder, or a splash of Worcestershire sauce.

Can I double the recipe?

Absolutely. Just keep the ratios the same and use a larger saucepan.

Can I use plant-based ingredients?

Yes, use vegan butter, plant-based milk, and dairy-free cheese for a vegan version, though texture and flavor may vary.

Conclusion

Homemade cheese sauce is a quick and easy way to add rich, creamy flavor to your favorite dishes. With endless possibilities for customization and use, it’s a recipe worth mastering. Whether you’re making mac and cheese, loading up nachos, or drizzling it over veggies, this velvety sauce will quickly become a staple in your kitchen.

Homemade Cheese Sauce Recipe

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Homemade cheese sauce is a creamy, flavorful sauce made from butter, flour, milk, and cheese—perfect for mac and cheese, nachos, veggies, and more.

• Author: Laura
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 2 cups
• Category: Sauce
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk (whole milk preferred)
• 2 cups shredded cheddar cheese (or a mix of cheeses)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional: 1/2 teaspoon mustard powder, 1/4 teaspoon garlic powder, 1/4 teaspoon paprika, dash of hot sauce

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Instructions

1. In a medium saucepan over medium heat, melt the butter.
2. Whisk in the flour and cook for 1–2 minutes, stirring constantly, to form a roux.
3. Slowly pour in the milk, whisking constantly to avoid lumps.
4. Continue cooking, whisking frequently, until the mixture thickens and begins to simmer.
5. Reduce heat to low and gradually stir in the shredded cheese, a handful at a time, until fully melted and smooth.
6. Season with salt, pepper, and any optional spices or flavorings.
7. Serve warm, or keep over low heat, stirring occasionally to maintain texture.

Notes

• Use freshly shredded cheese for the smoothest texture.
• Whole milk gives the richest, creamiest result.
• Adjust thickness with a splash of milk if the sauce thickens too much when reheating.
• Great as a base for mac and cheese, or served over fries, nachos, or steamed veggies.

Nutrition

• Serving Size: 1/4 cup
• Calories: 180
• Sugar: 2g
• Sodium: 270mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 5g
• Fiber: 0g
• Protein: 8g
• Cholesterol: 35mg