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.
What type of flour you used please?
All purpose. :)
How much velveeta is Equal to 1 cup of Shredded Cheddar Cheese?
Thanks for the recipe! I’ve been looking for a healthier alternative to prepackaged icky powdered mac and cheese. I made your sauce with reduced fat (2%) sharp cheddar and 1% milk and tossed it with whole wheat penne and steamed broccoli. Definitely hit the mark for fairly healthy, pretty “easy mac”! I did need to add a bit more milk though.
Tried it tonight, and it was amazing! I ended up using pre-shredded cheese from our local dairy cooperative which turned out fine, the consistency was not perfect, though. Tastes much better than melted Velveeta or Cheese-Whiz. Thanks for sharing!
I’m wondering if I can use the shredded cheese that come prepackaged in the bags like Kraft cheese? If not why? Thanks! :)
Pre-shredded cheese has a coating which makes it not stick to each other in the bag, which in turn makes it not melt quite as well as freshly grated cheese. It will work in a pinch, though!
Thanks Iowa girl.
I’m going to try this tonight.
I was wondering (forgive my craziness) if I could use olive oil instead of butter? Would the spoil the flavour or the consistency of the sauce?
I think it should work! The taste might be a bit different, but it should be ok!
Hey so it turned out amazing with your recipe as is. I’m going to try olive oil in a day or two. :)
This cheese sauce was delicious. I made it the other day to pour on my pasta and my whole family devoured it within minutes. The sauce completed the dish. Thank You!!
Yummmm I love it I decided to put it on pasta and it tasted delicious!
Thank you!
Sincerely,
Alex Parker.
hi, if I make this and have some leftover, will it last in the fridge till the next day? Thanks! :)
Yep! Just add a little milk before microwaving.
I used this today in place of a can of cheddar cheese soup for a hotdish I was making. Turned out great! Thanks!
I am going to try this tonight, hoping it will help my 5-year old eat broccoli/cauliflower. The problem is, its just the two of us. How do you think this would re-heat?
It reheated just fine for me, but you could also halve the recipe and it will turn out great, too!
Made this last night with broccoli, cauliflower, sausage, and rice. It was so easy, so delish, and sooo cheesy! Thanks for the simple and perfect fix to an otherwise boring dish :)
I willl do this…..tonight! I’ve been thinking of a different way to eat the leftover broccoli and cauliflower in my fridge – and now I can’t wait :) Broccoli is my go-to veggie. I crave it sometimes, my roommates think I’m crazy!