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.
Can broccoli with gluten free cheese sauce be reheated ?
Thank you for your recipe, I was looking where to buy cheese sauce but your recipe is so simple, will be making it soon !!! :))
I used margarine and 1 1/2 cups of colby cheese and this was fantastic! I ate an entire head of broccoli all on my lonesome and was actually sad when I realized there wasn’t any more. Once it cooled, it got a little too thick, but it reheated just fine with a little milk mixed in. Perfect consistency when hot. Thank you, thank you!
if I make the cheese sauce with velvetta instead of cheddar will it be the same and can I make it ahead of time and then she heat it up later? Will the cheese re-melt if I do that or will it stay stuck and lumpy? Than you
Hi Kathy! Unfortunately I don’t have a lot of experience cooking with velveeta, so I can’t be sure. I think you could mix it with milk then heat until creamy!
DO NOT DO PRINT ON THIS SITE. YOU’LL WIND UP WITH 24 PAGES. A WASTE OF INK AND PAPER.
Hi Ray, if you click the blue print button on the recipe, vs file/print on your web browser, the recipe will print out on one page. I can’t control how your browser prints pages, so I provide an easy print recipe button!
Thank you for this recipe! It is a staple in my menu rotation, and the first time I’ve used it since summer began. I can’t wait to indulge in it over the winter. I look forward to trying some of your other recipes, too.
Must you use cheddar cheese? All I have on hand is sharp cheese.
You can use any good melting cheese – I’d just stay away from cheeses like feta or parmesan.
The milk never thickened. Not after 5 minutes, nor after 10. :(
Nevermind. My wife told me an unmarked vacuum-sealed bag was flour. It was powdered sugar. I’ll try again later. :)
why does it take 21 pages to print this recipe? The recipe starts on page 6. To fix this. I do not need all of the comments & ads. I won’t be back if you are going to waste that much ink & paper for every recipe
Hi Sally! If you click the blue “print” button within the recipe, versus “file/print” in your internet browser, you’ll get the recipe on one page instead of the whole site printing out on 20+ pages.
I did click on the blue button on the page. That’s how I got the 21 page print out.
Would you be willing to try one more time? I think we’ve got it figured out!
Great recipe, thanks. I had a package of frozen veggies and only a few minutes to make dinner with a stir fry, and this is a perfect cheese sauce base. My wife loved it. I just realized this is from an Iowa girls recipe site, and I am a Toronto Guy! So from up here in Toronto, pat yourself on the back your recipe is officially international.
This sauce ROCKS!! I will never (well, almost) buy stouffers mac & cheese again! Put this sauce over 2 cups cooked elbow macaroni & you will be in taste bud HEAVEN!! Thanks for the quick & easy & DELISH recipe!
This is the easiest, fastest and yummiest cheese sauce ever! I am a terrible cook but this turned out AMAZING! Thank you so much for sharing your recipe, my kids thank you!
How much of each ingredient should I add in order to have 1 pound of sauce at the end?