Name: Easy Cheese Sauce
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 8
Cuisine: American
Ingredients: 2 tablespoons butter; 2 tablespoons all-purpose flour; 1 cup whole milk, plus more to thin the sauce if needed; 1 ½ cups freshly grated medium cheddar cheese; salt and pepper, to taste

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No clumps, no complicated steps. Just velvety, homemade, Easy Cheese Sauce from scratch in 10 minutes. It’s perfect for snack trays, movie nights, or quick weeknight dinners.

Spoon pouring easy cheese sauce into white bowl

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When I need something cheesy fast, this little wonder whips up in a flash. No roux drama. No mystery powders. Just real ingredients and velvety cheese goodness in every bite. I keep this recipe in my back pocket for when friends drop by or I want a snack that feels like a hug in a bowl.

Why I love this recipe

What I love most is how customizable it is. I can keep it mild and classic or throw in a little spice when the mood hits. It’s the kind of base recipe I come back to again and again.

If you love quick, flavor-packed sauces, you should try my Remoulade Sauce and Tzatziki Sauce too. They are rich, creamy, and just as comforting.

Ingredients

butter
all-purpose flour
whole milk
medium cheddar cheese
salt and pepper

Step by step

In a medium saucepan, melt the butter over medium heat. Add the flour and stir constantly for about one minute to avoid burning.
Slowly add the milk while whisking continuously. Let it cook for a few minutes, stirring all the while, until the sauce is thick and bubbling.
Add in the cheese and stir until the mixture is fully melted and creamy.
Sprinkle with salt and pepper if you like, and serve with your favorite dippers or vegetables.

flour and melted butter in pot for easy cheese sauce

pouring milk into roux to make easy cheese sauce

Tips for best results

I recommend grating a block of cheese instead of using pre-shredded cheese. Packaged shreds often contain anti-caking agents that affect the melt.
Don’t use high heat, or the sauce can scorch on the bottom and thicken too fast.
You can adjust the consistency. If too thin, add more cheese. If too thick, whisk in a splash of milk and heat gently. Keep the cheese over the stovetop on low heat to keep warm.

Variations

Experiment with different cheeses. I used medium cheddar cheese, but you can experiment with different cheeses like sharp cheddar, colby jack, or pepperjack cheese if desired.

Flavor the cheese as desired. If using it for nachos, you can add chili powder, cayenne pepper, or hot sauce for some spice. If using it as a dip for pretzels, a little garlic powder is always delicious. Taste and adjust as needed.

Serving suggestion

This cheese sauce is perfect for dipping pretzels, tortilla chips, or even drizzling over roasted potatoes or roasted cauliflower, or steamed artichokes. You can also use it as a topping for nachos, burgers, or anything else that could use a creamy, cheesy boost.

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Storage

Once the sauce has cooled, transfer it to an airtight container and store it in the fridge for up to 3 to 4 days. When reheating, warm it gently over medium heat on the stovetop. Add a little milk if it needs thinning, and stir constantly until it’s back to its creamy, smooth texture.

If you try this recipe please comment and rate it below, I love hearing from you!