Cheese Sauce Recipe
Creamy, velvety, and oh-so-simple, this homemade Cheese Sauce Recipe comes together in minutes using just a handful of pantry staples—it’s the ultimate comfort food secret for drizzling over veggies, pasta, or even spicing up your favorite snacks.
Ingredients
- 2 tablespoons unsalted butter (Land O’Lakes or your favorite brand)
- 2 tablespoons all-purpose flour (or 1 tablespoon cornstarch for gluten free)
- 1 1/2 cups whole milk, room temperature (skim works too, but less creamy)
- 1 1/4 cups shredded sharp cheddar cheese (about 4 ounces; Cabot extra sharp is a favorite)
- 1/2 teaspoon kosher salt (adjust to taste)
- 1/4 teaspoon dry mustard powder (optional, adds a subtle tang)
- Pinch cayenne pepper or paprika (for warmth and color)
- 1 tablespoon cream cheese (optional, for extra silkiness)
Instructions
- In a medium saucepan over low–medium heat, melt the butter until it foams—keep a close eye, because burnt butter happens fast.
- Sprinkle it evenly, whisking constantly for about 1 minute to cook off any raw taste. You’re aiming for a golden sand texture.
- Pour the room-temperature milk in a slow, steady stream while whisking nonstop—this little trick keeps lumps at bay.
- Continue stirring until the sauce bubbles gently and coats the back of a spoon, about 3–4 minutes.
- Lower heat, then add cheddar a handful at a time, stirring each addition until fully melted—this prevents graininess.
- Mix in salt, mustard powder, and cayenne or paprika. Taste and tweak—sometimes I add just a smidge more cayenne for a cheeky kick.
- Drop in the cream cheese now if using, stirring until it swirls into the sauce with a glossy sheen.
- Pour over your favorite dish while hot, or transfer to a heatproof container if you’re making ahead.
Notes
Freshly shredded cheese melts better than pre-shredded blends with anti-caking agents. Overheating or rushing the cheese addition can cause a grainy texture—low and slow is key. Dry mustard powder boosts flavor without adding more liquid. For an even lighter texture, whisk in an extra splash of milk right before serving. I once skipped the mustard powder and found the taste a bit flat—lesson learned!
Love this recipe?Follow us at @Recipecs for more