Cheddar Cheese Sauce
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
15 mins
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Servings
8 servings
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Calories
95 kcal
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Course
Condiments
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Cuisine
American
Cheddar Cheese Sauce
Description
The recipe starts with warming milk gently to avoid curdling, while separately melting butter and combining it with flour to create a roux. Adding warm milk gradually while whisking forms a thickened base. Once thickened, grated cheddar is stirred in until fully melted, producing a creamy, thick sauce. Seasoning with cayenne or hot sauce adds subtle heat balancing the rich cheese flavor.
This cheddar sauce has a velvety texture appropriate for drizzling or mixing into dishes like macaroni, steamed vegetables, or casseroles. It can be strained to ensure smoothness, avoiding lumps that may have formed during cooking.
To store, keep it refrigerated in a sealed container for up to three days. Reheat gently over low heat, adding milk as needed to restore pouring consistency without breaking the sauce.
Ingredients
- 1 cup milk more, if needed, whole
- 2 tablespoons (1 oz) butter unsalted
- 2 tablespoons all-purpose flour
- 1 cup cheddar cheese grated
- 3/4 teaspoon ground cayenne pepper to taste, or store-bought or homemade hot sauce
- salt sea salt; freshly ground black pepper
- black pepper sea salt; freshly ground black pepper
Instructions
- Heat the milk in a large saucepan over medium heat until small bubbles ring the edge of the pan.
- Meanwhile, melt the butter in another saucepan over medium heat. Sprinkle the flour over the bubbling butter.
- Stir constantly until a thick paste, or roux, forms. It may become quite thick and almost paste-like. This is okay. And if it doesn’t become crazy thick, that’s okay, too. Expect this to take 1 to 2 minutes.
- Constantly whisking, slowly pour the warm milk into the flour and butter mixture in a steady stream.
- Continue cooking and whisking until the mixture thickens, 3 to 5 minutes. It should be thick but still spreadable and pourable.
- Stir in the cheese and whisk until completely melted.
- Season with the cayenne or hot sauce and salt and pepper to taste. Whisk until the sauce is smooth.
- If you’re the fussy sort (um, like me), strain the sauce through a sieve to remove any lumps before serving. The sauce will thicken even more upon cooling.
Notes
- Heat the milk gently without boiling to prevent curdling during sauce preparation.
- Store leftover sauce in a sealed container in the refrigerator for up to three days.
- Reheat slowly over low heat, stirring often, adding milk to loosen the sauce if it thickens too much.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 95 kcal
% Daily Value*
| Serving | 0.25cup | |
| Calories | 95kcal | 5% |
| Carbohydrates | 2g | 1% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 24mg | 8% |
| Sodium | 382mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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