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.
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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.
My mom always made baked potatoes, broccoli and cheese sauce (pretty much your exact recipe) as dinner growing up – it was always one of my favorites!
Cheese makes everything better–this is a great way to get the kiddos to eat their veggies!
Almost licked the screen … thats how dang good these pictures are … looks sooooooo good.
This looks great and simple enough! I always want a cheese sauce but never took the time to figure out how to make one. I am going to try this for our baked potatoes next time. Thanks for posting!
I love the idea of drizzling this over a baked potato – yum! When my brother was little I remember the only way we got him to eat broccoli was to call them “tree stars” – my brother loved The Land Before Time!
The “trunks” were (and remain) my favorite part. Too bad we couldn’t have tag teamed that as kids! I will definitely be trying this cheese dip soon; even as a mostly grown up, I need some extra encouragement to eat the veggies. And, I think the brocoli and cheese would be amazing on top of a potato. Kind of like the ones you get at Wendys, but healthier.
LOVE this! It was totally the only way I would eat broccoli as a kid, although that was cheese sauce from a jar ;-) I’m definitely making this!
This looks like a perfect addition to broccoli (or any other veggie!! YUM!
Broccoli with cheese sauce is one of my most favorite things!! Yay to no more cheez whiz!! Totally trying this :)
That is a great basic cheese sauce that every new cook needs to add to his/her recipe box. That makes so much sense about the coating on the cheese. Duh!
I pin just about everything you post. You’ve made my life/meal-planning so much easier with your recipes. Keep up the good work! My tummy (and my husband’s) is so thankful.
Brocolli trunks are my favourite bit!
I did not know that about coated per shredded cheese, good to know and this is yummy looking!!