Homemade Cheese Sauce
A rich and creamy homemade cheese sauce made with real cheddar, perfect for drizzling over vegetables, nachos, pasta, and more.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 8 servings
- Course: Salads/Sauces/Butters’
- Cuisine: Greeks
Nutrition Facts
- Calories: 152
- Fat: 12.4 g
- Carbohydrates: 3.3 g
- Fiber: 0.1 g
- Sugar: 2.3 g
- Protein: 7.3 g
Ingredients
- 1 cup Milk
- 2 tablespoons unsalted butter
- 4 tsp all-purpose flour
- 1/4 tsp dry mustard
- 1 cup cheddar cheese, grated (mild or sharp)
- ¼ tsp freshly ground black pepper
- ¼ tsp salt
Directions
- In a saucepan, melt the unsalted butter over medium-low heat. Once melted, remove the saucepan from the heat.
- Take 1/4 cup of milk and combine it with the all-purpose flour in the same saucepan. Use a whisk to stir until well blended. Then add the remaining 3/4 cup of milk, salt, and dry mustard. Stir together.
- Place the saucepan back on the stove and set heat to medium. Stir frequently and bring to a boil.
- Once boiling, reduce heat to low and simmer for about 2 minutes, stirring constantly until it thickens slightly.
- Remove from heat and add grated cheddar cheese and freshly ground black pepper. Stir until the cheese completely melts into the sauce.
- Serve immediately or store in an airtight container. Reheat gently on low heat, adding a splash of milk if needed.
FAQs – Table of Contents
- What ingredients are needed to make the Homemade Cheese Sauce?
- What are some common dishes that can be enhanced with the addition of homemade cheese sauce?
- Can the recipe be made without milk or other dairy products to accommodate dietary restrictions?
- How can I adjust the thickness or texture of the cheese sauce if it is too thin or too thick?
- What are some recommended dishes or foods to serve with the Homemade Cheese Sauce?
- Is it possible to make the cheese sauce ahead of time and reheat it later? If so, what is the best way to reheat it?
- Can the recipe be adjusted to include additional seasonings or flavors, like herbs or spices?
- How long can the cheese sauce be stored in the refrigerator or freezer, and what is the best way to store it?
- Are there any tips or tricks for avoiding lumps in the cheese sauce while cooking?
- Can the recipe be made using a different type of cheese, like Parmesan or Swiss? How would that affect the flavor and texture of the sauce?
- Is it possible to make the cheese sauce in a slow cooker or instant pot instead of on the stovetop?
- How can I adjust the recipe to make a larger or smaller quantity of cheese sauce?
- What are some suggested dishes or foods that Homemade Cheese Sauce can be used on or paired with?
- Can the recipe be adjusted to make it spicier or milder?
- What are some recommended types of cheese to use in the recipe?
- Are there any vegan or dairy-free substitutions that can be made for the milk and cheese?
- Can the sauce be stored and reheated for later use, or does it need to be made fresh each time?
- How long does it take to prepare and cook the recipe?
- What type of cheese works best in the recipe, and can it be adjusted to include different types of cheese?
- What are some suggested ways to serve the Homemade Cheese Sauce?
- Can the recipe be adjusted to make it more or less creamy?
- What are some common mistakes to avoid when making the Homemade Cheese Sauce?
- Can the recipe be easily doubled or halved to make more or less?
- Are there any variations or substitutions that can be made to the recipe?
- How does the taste of the Homemade Cheese Sauce compare to store-bought cheese sauces or other homemade cheese sauces?
What ingredients are needed to make the Homemade Cheese Sauce?
Milk, unsalted butter, all‑purpose flour, dry mustard, shredded cheddar cheese, salt, and freshly ground black pepper.
What are some common dishes that can be enhanced with the addition of homemade cheese sauce?
Macaroni and cheese, nachos, baked potatoes, broccoli, cauliflower, grilled cheese sandwiches, and more.
Can the recipe be made without milk or other dairy products to accommodate dietary restrictions?
Yes. Substitute with almond, soy, or oat milk and use dairy‑free cheese alternatives.
How can I adjust the thickness or texture of the cheese sauce if it is too thin or too thick?
To thicken, add more cheese or whisk in a cornstarch slurry. To thin, stir in additional milk.
What are some recommended dishes or foods to serve with the Homemade Cheese Sauce?
Vegetables (broccoli, cauliflower), French fries, potato wedges, chips, chicken wings, burgers, nachos, and more.
Is it possible to make the cheese sauce ahead of time and reheat it later? If so, what is the best way to reheat it?
Yes. Store in an airtight container in the refrigerator for up to 1 week. Reheat on low heat, stirring constantly, adding a splash of milk if needed.
Can the recipe be adjusted to include additional seasonings or flavors, like herbs or spices?
Absolutely. Try garlic powder, smoked paprika, cayenne pepper, chili flakes, or fresh herbs like thyme, rosemary, or chives.
How long can the cheese sauce be stored in the refrigerator or freezer, and what is the best way to store it?
Refrigerate up to 1 week; freeze in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
Are there any tips or tricks for avoiding lumps in the cheese sauce while cooking?
Whisk constantly, start with a smooth roux (butter + flour), add cheese gradually off‑heat, and ensure ingredients are at similar temperatures.
Can the recipe be made using a different type of cheese, like Parmesan or Swiss? How would that affect the flavor and texture of the sauce?
Yes. Parmesan yields a nuttier, sharper flavor; Swiss makes it creamier and milder. You may need to adjust milk amounts for consistency.
Is it possible to make the cheese sauce in a slow cooker or Instant Pot instead of on the stovetop?
Yes. In a slow cooker, combine ingredients and cook on low for 1–2 hours, stirring occasionally. In an Instant Pot, use “Sauté” then switch to “Keep Warm.”
How can I adjust the recipe to make a larger or smaller quantity of cheese sauce?
Scale all ingredients proportionally, keeping the same ratios of milk, butter, flour, and cheese.
What are some suggested dishes or foods that Homemade Cheese Sauce can be used on or paired with?
Pizza, quesadillas, tacos, burritos, pasta bakes, baked potatoes, steamed vegetables, nachos, chili, and more.
Can the recipe be adjusted to make it spicier or milder?
Yes. Add hot sauce, cayenne pepper, chipotle powder, or extra dry mustard for heat; omit or reduce these for a milder taste.
What are some recommended types of cheese to use in the recipe?
Cheddar (mild or sharp), Monterey Jack, Colby Jack, Gouda, Fontina, Gruyère, or a blend of your favorites.
Are there any vegan or dairy-free substitutions that can be made for the milk and cheese?
Use unsweetened almond, soy, or oat milk; substitute vegan cheese shreds, nutritional yeast, or homemade cashew cheese.
Can the sauce be stored and reheated for later use, or does it need to be made fresh each time?
It can be stored and reheated—see storage instructions above—but tastes best when freshly made.
How long does it take to prepare and cook the recipe?
Approximately 15 minutes prep + 10 minutes cooking = 25 minutes total.
What type of cheese works best in the recipe, and can it be adjusted to include different types of cheese?
Cheddar melts smoothly and offers great flavor; you can blend in other melting cheeses for unique profiles.
What are some suggested ways to serve the Homemade Cheese Sauce?
As a dip for pretzels or veggies, drizzled over steamed or roasted vegetables, poured on pasta or potatoes, poured over chili or burgers.
Can the recipe be adjusted to make it more or less creamy?
Increase milk or add a splash of heavy cream for extra creaminess; reduce cheese or milk slightly for a thinner sauce.
What are some common mistakes to avoid when making the Homemade Cheese Sauce?
Overheating the cheese (causes graininess); using pre‑shredded cheese (anti‑caking agents can affect melt); adding too much flour; not seasoning properly.
Can the recipe be easily doubled or halved to make more or less?
Yes—simply double or halve all ingredient amounts while maintaining the same proportions.
Are there any variations or substitutions that can be made to the recipe?
See above: different cheeses, non‑dairy milks, gluten‑free flours, added spices, pureed veggies, or protein mix‑ins (bacon, ham).
How does the taste of the Homemade Cheese Sauce compare to store-bought cheese sauces or other homemade cheese sauces?
It’s richer, less processed, and fully customizable—no additives or stabilizers, just real cheese, butter, and milk for superior flavor.
What ingredients are needed to make the Homemade Cheese Sauce?
Milk, unsalted butter, all‑purpose flour, dry mustard, shredded cheddar cheese, salt, and freshly ground black pepper.
What are some common dishes that can be enhanced with the addition of homemade cheese sauce?
Macaroni and cheese, nachos, baked potatoes, broccoli, cauliflower, grilled cheese sandwiches, and more.
Can the recipe be made without milk or other dairy products to accommodate dietary restrictions?
Yes. Substitute with almond, soy, or oat milk and use dairy‑free cheese alternatives.
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