Liven up everything from broccoli to baked potatoes, or drizzle this 5 minute easy cheddar cheese sauce recipe over a tray of loaded nachos! The possibilities are endless for this easy homemade recipe that's made without processed cheese.
“The only cheese sauce recipe you’ll ever need! Turns out perfect every time.” – reader, Holly
My parents were lucky in that my brothers and I didn’t need much convincing to eat our vegetables when we were growing up.
Well besides lima beans. If I never see a bag of frozen succotash again, it’ll be too soon.
That said, if your kiddos (or you) need a little coaxing, I can’t tell you how effective my Easy Cheddar Cheese Sauce recipe is in making veggies a little more exciting to eat.
Watch How to Make It
Ways to Use Homemade Cheese Sauce:
This cheddar cheese sauce recipe takes just 5 minutes to make and is totally luscious. Here are my favorite ways to use it!
- Drizzled over steamed broccoli or cauliflower.
- Drizzled over baked potatoes with the works (chopped bacon, chives, sour cream, etc.)
- Dunked into with tortilla chips
- Stirred into cooked pasta or rice
- Drizzled into breakfast burritos
The recipe is adapted from the cheddar cheese sauce I made to swirl into my Cheesy Taco Soup, except it has a tad more shredded cheddar to really pump up the flavor.
The result is sensational! Thick and extra-cheesy – perfect for convincing any veggie hater to eat their greens or, for those who don’t really need an extra push, a special, occasional treat.
Pin this now to find it later
Pin ItWhy is My Cheese Sauce Grainy?
If you’ve ever made homemade cheese sauce that came out grainy, I feel for you. It’s a truly disappointing feeling! That said….
- The key to achieving a smooth and creamy cheddar cheese sauce is to never let the milk boil. The milk should should stay at a very gentle simmer – really, an occasional bubble – while thickening. This will result in a smooth and creamy cheese sauce.
Can I Use Pre-Shredded Cheese?
Pre-shredded cheese contains anti-caking agents to prevent the shreds from sticking together, which can result in an overly-thickened, gloopy cheese sauce.
For a super smooth sauce, stick with freshly-grated cheddar cheese.
Now let’s get you some!
How to Make Easy Cheddar Cheese Sauce
Step 1: Make the roux.
Start by melting butter in a saucepan over medium heat, then whisk in gluten-free flour (or AP flour if not GF) and cook for 1 minute.
Step 2: Whisk in milk.
Next, slowly whisk in milk, season with salt and pepper, then cook while stirring constantly until the mixture has thickened, 3-4 minutes.
Again, do not let the milk boil! Turn the heat down a touch if the milk starts to go beyond a very gentle simmer.
Step 3: Stir in freshly shredded cheese.
Turn off the heat then add freshly shredded cheddar cheese and stir until smooth. Taste then add additional salt and pepper if desired.
That’s all she wrote! Drizzle the cheese sauce over your favorite cooked vegetables then devour. I hope you love this decadent, delicious, and EASY recipe – enjoy!
More Easy Side Dish Recipes
- Creamy Parmesan-Garlic Orzo
- Air Fryer Green Beans
- Air Fryer Asparagus
- Healthy Mashed Potatoes
- Air Fryer Corn on the Cob
- Green Beans and Bacon
- The Best Way to Cook Spaghetti Squash
- Creamy Garlic Shells
Ingredients
- 2 Tablespoons butter
- 2 Tablespoons gluten free flour, or AP flour if not GF
- salt and pepper
- 1 cup milk, 2% milk fat or higher recommended
- 1-1/2 cups freshly shredded cheddar cheese, not pre-grated
Directions
- Melt butter in a saucepan over medium heat. Add flour then whisk for one minute. Slowly whisk in milk to create a smooth sauce then season with salt and pepper and stir to combine.
- Cook while stirring slowly yet constantly until milk has thickened, 4-5 minutes, being careful to adjust the heat so that the milk never boil. Turn off the heat then sprinkle in the cheese. Stir until sauce is melted and smooth then taste and add additional salt and pepper if necessary. Serve immediately.
Notes
- Always use freshly grated cheese as pre-shredded cheese is coated with anti-caking agents that keep it from melting smoothly.
- The key to getting a non-grainy cheese sauce is to never let the milk boil. It should always be at a gentle simmer.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
cheese sauce or not, the broccoli stalks are my *favourite* parts – the little tree bits are definitely second rate!
This looks yummy! I wonder if I can use Veggie Shreds instead of real cheese… my son has a dairy allergy, so that’s what I use for him when anything calls for cheese. He’s always saying he wishes he could have nachos! :)
My mom used to make green beans with a certain processed cheese when us kids were growing up. Although I’d never buy a block of that stuff for myself, I could certainly get a little nostalgic by making this not-so-naughty version :)
I almost never have cow milk on hand! I always have almond or soy milk, however. Can i use it for this recipe? I was just thinking that I needed a way to jazz up my veggies and would love to try this!
Can almond milk be substituted?
I haven’t tried, so I can’t vouch for the consistency, but I think it would work!
Is is the cow part that’s a problem? I’ve made cheese sauce with evaporated milk before and it’s delicious. Of course, it’s still cow, so, that may not be helpful for you.
Cheese sauce makes everything better but I can definitely go to town on some steamed broccoli. Yours looks perfect!
Perfect! I had to sit myself down for a come to Jesus talk today because I’ve been slacking off on the whole lose weight before summer thing. We decided that I needed to eat more veggies. This will definitely make that easier.
No kids, but my husband still asks for cheese on his broccoli! I think I will try freezing some of this sauce to have on hand.
Yum!
What don’t you like about bell peppers? I’m not a fan of raw carrots but cooked are okay.
I’ve always made cheese sauce with Velveeta but will try this recipe in an attempt to get the kids to eat broccoli. Thanks for the info about the shredded cheese. Didn’t know about that coating but makes sense. Did you use a mild or sharp cheddar?
Looks decadent!
That’s how I make the cheese sauce for my personal serving of mac & cheese… right down to the switch from whisk to wooden spoon. It’s soooooo good. (Add roasted broccoli to eat with & I’m happy!)
does that make me odd that i love lima beans, lentils,bell pepper, cooked carrot and pretty much any veggie and ALWAYS have? hmmmm? cheese looks yummy
NO…I love all veggies also.
Everything is better with cheese! Especially broccoli. And Friski…such a a cute name. I wish they could out-live us!