Easy Cheddar Cheese Sauce Recipe


  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon dry mustard (optional, for tang)
  • 2 cups milk (whole milk provides the creamiest results)
  • 2 cups (8 ounces) shredded sharp cheddar cheese


1. Make the roux: Melt the butter in a medium saucepan over medium heat. Once melted, whisk in the flour, salt, pepper, and optional dry mustard. Continue whisking for about a minute until the mixture is smooth and slightly bubbly.

2. Add the milk: Gradually whisk the milk into the roux. Continue whisking constantly to prevent lumps from forming.

3. Thicken the sauce: Bring the mixture to a gentle simmer over medium heat. Continue cooking, stirring frequently, until the sauce thickens, about 3-5 minutes.

4. Melt the cheese: Reduce the heat to low. Gradually add the shredded cheddar cheese, a handful at a time, stirring continuously until each addition melts before adding more.

5. Season and serve: Taste the sauce and adjust salt and pepper if needed. Serve immediately for the best consistency.


  • Use freshly grated cheese: Grating your own cheese will melt more smoothly and avoid a grainy texture in the sauce.
  • Experiment with cheese: Try different cheeses like Monterey Jack, Colby, or a blend for varied flavors.
  • Spice it up: Add a pinch of cayenne pepper, a splash of hot sauce, or a bit of Worcestershire sauce for some kick.
  • Storage: Leftover cheese sauce can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently over low heat, stirring constantly.


– Over nachos

– With steamed broccoli or cauliflower

– As a dip for pretzels or chips

– Base for macaroni and cheese


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