SaveThis cheese sauce recipe makes a smooth, creamy cheddar sauce from five pantry staples: butter, flour, milk, sharp cheddar and a few seasonings. You cook a quick roux, whisk in the milk until it thickens, then melt in the cheese off the heat. It takes about 15 minutes from start to finish. Use it as is for mac and cheese and steamed broccoli, or thin it for nachos and fries. Below you’ll find how to get the texture right for each use, how to fix a grainy or thin sauce, and how to reheat leftovers safely.
What Is Cheese Sauce?
Classic cheese sauce starts as a white sauce: butter and flour cooked together into a roux, then thickened with milk. Shredded cheese is stirred in at the end until it melts. The roux holds the sauce together, so it stays smooth and pourable instead of turning oily. Cheddar is the most common choice, but any good melting cheese works.
Ingredients You’ll Need
- Unsalted butter (2 tablespoons / 28 g): the fat for the roux and a rich flavor.
- All-purpose flour (2 tablespoons): thickens the sauce. Equal amounts of butter and flour are the standard roux in these recipes.
- Milk (1 1/4 cups): the body of the sauce. Whole milk makes it creamiest; lower-fat milk works but is thinner.
- Sharp cheddar cheese (6 ounces / about 1 1/2 cups, shredded): the flavor. Sharp cheddar tastes stronger than mild.
- Dry mustard (1/4 teaspoon): adds a little depth to the cheese flavor.
- Garlic powder (1/4 teaspoon), salt (1/4 teaspoon) and black pepper (a pinch): seasoning. Taste before adding more salt, since cheese is salty.
- Cayenne or smoked paprika (a pinch, optional): a little warmth or color.
How to Make Cheese Sauce
- Make the roux. Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook, whisking, for about 1 minute, until it smells toasty but is still pale.
- Add the milk. Slowly whisk in the milk, a little at a time at first, until smooth. Whisk in the dry mustard, garlic powder, salt and pepper.
- Thicken. Bring to a gentle simmer and cook, whisking constantly and scraping the corners of the pan, for 3 to 5 minutes, until the sauce coats the back of a spoon.
- Melt the cheese. Take the pan off the heat. Add the cheese a handful at a time, stirring until each addition melts and the sauce is smooth.
- Adjust and serve. Taste, add cayenne if you like, and thin with a splash of milk if needed. Serve warm.
Thick or Thin: Matching the Sauce to the Dish
| Use | Texture | What to do |
|---|---|---|
| Mac and cheese, baked potatoes | Thick and creamy | Use as written |
| Steamed broccoli or cauliflower | Thick, spoonable | Use as written |
| Nachos | Pourable | Whisk in 2 to 4 tablespoons more warm milk |
| Fries | Dippable | Whisk in 1 to 2 tablespoons more warm milk |
For mac and cheese, stir the sauce into hot, drained pasta until it’s well coated. If you like burgers with a cheesy topping, it’s also good spooned over a patty alongside our burger sauce.
How to Fix Cheese Sauce
- Too thick: whisk in warm milk, a tablespoon at a time.
- Too thin: return it to low heat and simmer gently for another minute or two, stirring, before adding more cheese.
- Grainy or oily: the cheese may have been added over too much heat. Take the pan off the heat before adding cheese next time, and add it gradually. Whisking in a splash of warm milk can help smooth it.
- Lumpy: whisk the milk in slowly at the start, and keep whisking as it thickens.
Gluten and Allergy Notes
- Gluten: all-purpose flour contains wheat. Some recipes use a gluten-free all-purpose flour instead; check every label, including the cheese.
- Milk: butter, milk and cheese are dairy, a major food allergen.
Frequently Asked Questions
How do I make cheese sauce for mac and cheese?
Make the sauce as written, then stir it into hot, drained pasta until every piece is coated.
Can I make cheese sauce for baked potatoes?
Yes. Use it thick, as written, and spoon it over hot baked potatoes with broccoli or chives.
How do I firm up a cheese sauce?
Simmer it gently for another minute or two to thicken the roux, then stir in a little more cheese off the heat.
Does cheese sauce contain gluten?
This one does, because it’s thickened with all-purpose flour. Use a gluten-free flour and check your labels for a gluten-free version.
How do I reheat cheese sauce?
Reheat it gently on the stove over low heat, stirring often and adding a splash of milk to loosen it. Reheat leftovers to 165°F, as the CDC recommends.
