Cheddar Cheese Sauce
This 4 ingredient recipe only needs 3-4 minutes to cook and is best started once the water for your noodles starts boiling when adding to pastas.
Butter, flour, milk and grated cheddar cheese is all you need!
This sauce goes great on veggies, in queso, or over macaroni and cheese.
Anywhere you want to add a bit of cheddar this sauce will do the trick.
Sure beats Velveeta! Sorry Velveeta lovers just my opinion.
these are the INGREDIENTS you will need:
- 1/4 cup unsalted butter
- 1/4 cup Gold Medal™ all-purpose flour
- 3 cups whole milk, warm
- 10 ounces to 12 ounces cheddar cheese, grated
- 2 dashes Salt and pepper, to taste
these are the INSTRUCTIONS for preparation:
- Add butter and flour to a medium pot over medium heat. Let the butter melt and whisk the flour into the butter. Let it cook for 3-4 minutes until mixture turns a light tan color and smells a bit nutty.
- Slowly start drizzling warm milk into the flour mixture, whisking constantly. Add the milk in a constant stream to avoid lumping. Start with 2-1/2 cups of milk and, depending on thickness, add the other 1/2 later if needed. Let the mixture heat as you whisk, thickening over a few minutes.
- Once the sauce is the consistency of a light gravy, add the grated cheddar cheese and whisk it into the sauce so it melts evenly.
- Season the sauce with salt and pepper to taste.
- Use the warm cheese sauce with pasta, or put it in a dish and serve with bread cubes or chips as a queso dip!
I just love cheese. I can put it on most everything savory.
This Cheddar Cheese Sauce just what a loaded baked potato needs.
How about on eggs? Or in wraps or burritos?
Have you thought about using it in a fondue with french bread or croutons?
The uses are limitless.
When the kids see me making a batch they immediately ask me “What’s for dinner, mom?”
Sometimes I just let them guess.
And sometimes I use their guesses for inspiration for the meal.
Try it with steamed or sautéed veggies, nachos, open-faced roast beef sandwiches.
Using sharp cheddar cheese is important if you want a zippy flavor mild just doesn’t have.
I have also added salsa, onion powder and garlic powder right to the sauce when wanting to add a spicier Mexican flair to the dish.
Needing some ideas for random meal add-ons to make this cheese pop?
Bacon bits, parsley, green peppers, mushrooms are all great choices.
One of the best things about this Cheddar Cheese Sauce is it can be made ahead of time, cooled to room temperature, and transferred to a container with a tight-fitting lid. I
t can be stored in the refrigerator for up to a week, and reheated in a saucepan over low heat when ready to use.
It makes a great gift to take for a housewarming, wedding shower, or holiday giving.
You always count on making a great impression when you gift a homemade dish.
What would work best in your home?
Cheddar Cheese Sauce
Ingredients
- 1/4 cup unsalted butter
- 1/4 cup Gold Medal™ all-purpose flour
- 3 cups whole milk, warm
- 10 ounces to 12 ounces cheddar cheese, grated
- 2 dashes Salt and pepper, to taste
Instructions
- Add butter and flour to a medium pot over medium heat. Let the butter melt and whisk the flour into the butter. Let it cook for 3-4 minutes until mixture turns a light tan color and smells a bit nutty.
- Slowly start drizzling warm milk into the flour mixture, whisking constantly. Add the milk in a constant stream to avoid lumping. Start with 2-1/2 cups of milk and, depending on thickness, add the other 1/2 later if needed. Let the mixture heat as you whisk, thickening over a few minutes.
- Once the sauce is the consistency of a light gravy, add the grated cheddar cheese and whisk it into the sauce so it melts evenly.
- Season the sauce with salt and pepper to taste.
- Use the warm cheese sauce with pasta, or put it in a dish and serve with bread cubes or chips as a queso dip!
Notes
Nutrition
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Conversion Information We get a lot of requests to help with conversions especially between various countries like Canada, the U.K. and Australia. These tables should help you make those conversions. For your convenience we have included a Conversion Chart.
Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.
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