Description

This Best Homemade Cheese Sauce recipe creates a smooth and creamy cheddar cheese sauce perfect for drizzling over veggies, nachos, fries, and more. Made with simple ingredients like sharp cheddar, butter, milk, and flour, it’s quick to prepare and delivers rich, cheesy flavor with a velvety texture. The secret to a lump-free sauce is warming the milk and slowly incorporating it into the roux, then melting the cheese gradually for the perfect consistency.

Ingredients

Scale

Cheese Sauce Ingredients

1 cup whole milk (can substitute half and half or 2%, but avoid skim)
4 ounces sharp cheddar cheese, freshly grated
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon salt, or to taste

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Instructions

Prepare Ingredients: Grate the sharp cheddar cheese using a box grater for the best texture and set aside. Warm the milk slightly in the microwave to keep the sauce smooth and prevent lumps during cooking.
Make the Roux: In a medium saucepan over medium heat, melt the butter. Sprinkle the flour over the melted butter and whisk continuously until the mixture is smooth and bubbly. Continue cooking and whisking for about 1 minute to cook off the raw flour taste.
Add Warm Milk: Slowly pour the warmed milk into the roux while whisking constantly to avoid lumps. Add the salt and keep whisking until the sauce thickens and becomes smooth, about 2 to 3 minutes.
Incorporate Cheese: Reduce the heat to low. Add the grated cheddar cheese gradually, whisking well after each addition. Stir until all the cheese melts completely and the sauce turns smooth and glossy.
Season and Serve: Taste the cheese sauce and adjust the salt if needed. Serve immediately over your favorite dishes like vegetables, nachos, fries, or pasta. Enjoy it hot and creamy!

Notes

Use freshly grated cheese for the best melt and smooth texture.
Warming the milk before adding it prevents lumps in the sauce.
Cook the roux sufficiently to eliminate the raw flour flavor.
Slowly add cheese and keep whisking to ensure a silky consistency.
Serve the sauce immediately for optimal texture; it may thicken as it cools.