Cheddar Cheese Sauce
A smooth and creamy cheddar cheese sauce perfect for drizzling over nachos, stirring into pasta, or using as a dip for vegetables.
Ingredients
Essential Ingredients
- 2 tablespoons Butter Unsalted butter is preferred.
- 2 tablespoons All-purpose flour Can be substituted with gluten-free flour.
- 1.5 cups Milk Use whole, skim, or plant-based milk.
- 2 cups Cheddar cheese (shredded) Freshly shredded for best results.
- 0.5 teaspoon Salt Adjust to taste.
- 0.25 teaspoon Black pepper Freshly ground is recommended.
Optional Add-Ins for Extra Flavor
- 1 pinch Garlic powder Optional for added flavor.
- 1 dash Hot sauce For a spicy kick.
- 1 teaspoon Mustard powder For tanginess.
- 1 teaspoon Smoked paprika For smoky flavor.
Instructions
Preparation
- Gather all your ingredients and measure them out.
- Shred your cheddar cheese and let your butter and milk come to room temperature.
Making the Roux
- Heat your saucepan over medium heat and melt the butter.
- Sprinkle in the flour while whisking continuously and cook for 1-2 minutes.
Adding the Milk and Cheese
- Gradually pour in the milk while whisking to avoid lumps. Cook until slightly thickened (3-5 minutes).
- Reduce heat to low and gradually add the shredded cheddar cheese, stirring constantly until melted.
Adjusting the Texture and Consistency
- If the sauce is too thick, add a splash of milk. If too runny, let simmer for a few minutes while stirring.
- Taste and adjust seasoning with salt and pepper.
Notes
Use freshly shredded cheddar cheese for the best texture. Customize the flavor with spices as desired.