Basic Cheddar Cheese Sauce
A creamy cheese sauce dresses up plain pasta or vegetables, and is essential for a baked gratin.
A good cheddar cheese sauce is one of those kitchen basics that’s endlessly useful. With just a handful of everyday ingredients, you can create a smooth, velvety sauce that makes vegetables more tempting, pasta more comforting, and snacks instantly more exciting. It comes together quickly on the stovetop, yet it has the richness and depth you’d expect from a sauce that simmered much longer.
This recipe is wonderfully flexible, too. Keep it classic for macaroni and cheese, drizzle it over baked potatoes, or serve it as a warm dip for pretzels or tortilla chips. You can adjust the thickness, change the cheese, or add spices to fit whatever you’re cooking. Once you learn the simple base technique, you’ll find yourself making this sauce again and again.
What You’ll Like About This Recipe
Silky and smooth texture. This sauce starts with a simple roux, which thickens the milk and creates a stable base for the cheese. The result is a velvety sauce that pours beautifully and clings well to pasta and vegetables.
Just the right cheddar flavor. Using freshly shredded cheddar helps the sauce melt evenly and taste richer than pre-shredded cheese. The mustard powder subtly boosts the cheese flavor without making the sauce taste “mustardy.”
Quick and reliable. The entire sauce comes together in minutes, and the technique is straightforward. As long as you stir consistently and melt the cheese gently, it turns out perfectly smooth every time.
Extremely versatile. This is a foundational recipe you can customize endlessly—switch the cheeses, add spices, fold in vegetables, or use it as the base for a creamy casserole or stovetop macaroni and cheese.
Family-friendly and budget-friendly. With simple pantry ingredients and an affordable block of cheddar, you can make a homemade sauce that tastes better than store-bought versions and avoids unnecessary additives.
Ingredient Notes
- Butter: Forms the base of the roux and helps the flour cook evenly. It adds richness and ensures the final sauce tastes smooth rather than starchy.
- All-purpose flour: Thickens the sauce once the milk is added. Cooking it briefly in the butter removes the raw flour taste and keeps the texture silky.
- Ground mustard powder: Enhances the sharpness of the cheddar and rounds out the flavor. It doesn’t make the sauce spicy—just more “cheesy.”
- Milk or half-and-half: Creates a creamy, pourable texture. Whole milk works beautifully, but half-and-half makes the sauce extra rich.
- Shredded cheddar cheese: Freshly shredded cheese melts more smoothly than packaged shreds. Mild cheddar is creamy and soft, while sharp cheddar adds a stronger tang.
- Salt and black pepper: Add these at the end so you can balance the seasoning once the cheese has melted into the sauce.
How to Make It
- Melt the butter in a saucepan until it stops foaming.
- Stir in the flour and mustard powder and cook briefly to form a smooth roux.
- Gradually whisk in the milk and let the mixture thicken into a creamy base.
- Add the cheese and stir until fully melted and smooth.
- Adjust the consistency with a splash of milk if needed and season to taste.
Pro Tips
- Shred the cheese yourself for the smoothest sauce. Pre-shredded cheese contains anti-caking agents that prevent fully melting and can cause graininess.
- Keep the heat moderate after adding the milk. High heat can cause scorching or cause the sauce to thicken too quickly before the cheese melts properly.
- Add the cheese off the heat or over very low heat. This prevents separation and ensures a creamy texture.
- If the sauce becomes too thick, whisk in small splashes of milk until it reaches your preferred consistency.
- For extra flavor, stir in a pinch of paprika, cayenne, garlic powder, or a small spoonful of cream cheese for added richness.
Recipe Variations
- Make it extra sharp.
Use sharp or extra-sharp cheddar for a bolder cheese flavor. A mix of cheddar and Parmesan also adds savory depth and a slightly saltier finish. - Add spice for a kick.
A pinch of cayenne, smoked paprika, or chopped pickled jalapeños turns this into a spicier sauce ideal for nachos or roasted vegetables. - Swap the cheese entirely.
Monterey Jack, Gruyère, Swiss, or pepper jack all melt beautifully. Mixing two cheeses adds complexity and helps balance meltability and flavor. - Create a thicker, dip-style sauce.
Use a little less milk and more cheese to make a sturdier sauce perfect for pretzels, fries, or breadsticks. - Make it gluten free.
Substitute a measure-for-measure gluten-free flour blend when making the roux. The texture remains smooth, and the sauce thickens reliably.
Serving Suggestions
- Serve over steamed broccoli, cauliflower, or baked potatoes for an easy side dish.
- Add the sauce to cooked macaroni or shells for quick stovetop mac and cheese.
- Pair with soft pretzels, tortilla chips, or roasted vegetables as a warm dipping sauce.
- Choose this as a topping for loaded fries, nachos, or a cheeseburger-inspired casserole.
How to Store
Refrigerate: Cool the sauce and transfer it to an airtight container. Refrigerate for up to 3 days. The sauce will thicken as it chills, but it will loosen again when reheated.
Freeze: Freezing is possible, though the texture may change slightly because of the dairy. Freeze in small airtight containers for up to 1 month. Thaw overnight in the refrigerator before reheating.
Reheat: Warm gently in a saucepan over low heat, stirring often and adding small splashes of milk to restore creaminess. Avoid high heat to prevent curdling.
Frequently Asked Questions
Basic Cheddar Cheese Sauce
Ingredients
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 teaspoon ground mustard powder
- 2 cups milk, or half-and-half
- 2 cups shredded cheddar cheese, 8 ounces
- salt and freshly ground black pepper, to taste
Instructions
- Melt the butter in a medium saucepan over medium heat.
- When the butter is hot and the foaming subsides, add the flour, and ground mustard and cook for 2 minutes, stirring constantly.
- Gradually add the milk and continue cooking until thickened and bubbling, stirring constantly.
- Add the cheese and continue cooking until melted, stirring frequently.
- Thin the sauce with extra milk, if necessary.
- Add salt and freshly ground black pepper, to taste.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
