Making your own cheese sauce at home is simple and rewarding. It’s versatile, delicious, and a great way to enhance many dishes. Plus, it’s free from the preservatives and additives found in store-bought versions. We love it with our Pretzel Pigs In A Blanket!
Delicious Homemade Cheese Sauce
Cheese seems to go with so many things, and having your own cheese sauce ready when needed sure comes in handy. Sure, you could buy the store-bought kind, but it’s just not the same. Plus, you probably have all the ingredients on hand to make your own. It’s also a great way to get kids to finish their vegetables, and maybe you too! This sauce is the perfect for pouring over our homemade or for dipping our air fryer french fries in.
Tips for Perfect Cheese Sauce
Whisking: Continuous whisking will help avoid lumps and make your sauce extra creamy.
Cheese: Use freshly shredded cheese instead of pre-shredded cheese. Pre-shredded cheese contains additives to prevent clumping, which can affect the smoothness of your sauce. Switch up the cheese to alter your flavor, pepperjack makes a spicy variation that we love!!
Serving Suggestions
This recipe is mild and kid-friendly, making it versatile for many dishes. Here are some serving ideas:
- Baked Potato: Pour over a hot baked potato with some steamed broccoli.
- Totilla Chips: Perfect for dipping or drizzling over nachos.
- Pretzels or Bread: Use as a dip for soft pretzels or rip off a piece of rustic bread!
Storage Instructions
Once you start putting cheese sauce on everything, it won’t last long! However, if you need to store it, keep it in an airtight container in the refrigerator for up to four days. When reheating, you may need to thin it out with a little milk to get the right consistency.
Cheese Sauce
Ingredients
- 1 cup whole milk, divided
- 4 teaspoons all-purpose flour
- ½ teaspoon kosher salt
- 3 ounces sharp cheddar cheese, ⅔ cup, shredded
- ¼ teaspoon black pepper
Instructions
Prepare the Thickener
- In a medium saucepan, whisk together ¼ cup of the whole milk and the all-purpose flour until smooth.
Combine and Heat
- Pour in the remaining ¾ cup of milk and add the kosher salt. Bring the mixture to a boil over medium heat, stirring frequently to prevent lumps.
Simmer
- Once the mixture reaches a boil, reduce the heat to low. Simmer for about 2 minutes, stirring constantly until the mixture starts to thicken.
Finish the Sauce
- Remove the saucepan from the heat. Stir in the shredded sharp cheddar cheese and freshly ground black pepper until the cheese is fully melted and the sauce is smooth.
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