Homemade Cheddar Cheese Sauce (Only 5 Ingredients)

It only takes a few fridge and pantry staples to make the creamiest and most delicious cheddar cheese sauce that’s perfect for dipping soft pretzels or drizzling over pasta for homemade Mac ‘n cheese.

One of the very first things I learned to make in the kitchen was a homemade white sauce, also known as a béchamel sauce. It took me years to figure out how to make it the right way every time, and now I don’t even need a recipe. This white sauce is literally made with just butter, flour and milk. Add some cheese, and now it’s a cheese sauce.

And let’s be honest, there’s just something about a rich, creamy homemade cheese sauce that makes everything better. Whether you’re pouring it over pasta for an easy weeknight mac and cheese, dipping in soft pretzels, drizzling it over steamed broccoli or using it for nachos it’s always a crowd please and tastes so much better than anything from a jar.

The best part? It only takes about 10 minutes from start to finish, so let’s make it!

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FAQs

What type of cheese works best to make homemade cheese sauce?

To make a really smooth and creamy sauce, you’ll want to pick cheeses that melt really well like cheddar and Monterey Jack. I personally love a good sharp cheddar cheese for the best flavor, but honestly, I use whatever cheese I have on hand that day. I’ve found that adding in some shredded parmesan amps up the flavor even more.

Can I use pre-shredded cheese to make a cheese sauce?

You absolutely can use pre-shredded cheese. In fact, I’ve done it literally a million times. However, I find that grating my own cheese, although a bit of a pain, makes the sauce better. Freshly grated cheese tends to melt better and results in a smoother sauce.

How can I use this homemade cheese sauce?

This simple cheese sauce is incredibly versatile. Try it:

• Stirred into pasta for homemade mac ‘n cheese
• Poured over steamed broccoli or cauliflower
• Drizzled over baked potatoes
• As a dip for soft pretzels or tortilla chips
• Layered into casseroles

How do I store this homemade cheese sauce?

This cheese sauce will last up to a week in an airtight container in the refrigerator. Note that the sauce will harden when it’s cooled, but you can either pop it the microwave, heating in 30 second intervals, or heat it slowly on the stove before using it again!

Common Issues and How to Troubleshoot

1. If your sauce is too thick, simply add more milk, a little at a time, until it gets to the right consistency.
2. If the cheese sauce is too grainy, that likely means that the heat was too high. Next time, turn it to a low-medium setting and it should turn out great.
3. When your cheese sauce is lacking flavor, add more salt and mustard powder. When cooking from scratch, you’re starting from bland, almost flavorless ingredients, so you need to add the flavor!
4. If your cheese isn’t melting well, it could be because it’s pre-shredded or a cheese that just doesn’t melt well. If you find int clumpy, give it some more time to melt and add more milk to offset the thickness.

Ingredients

Butter: I always prefer to use salted butter in almost all recipes, including this one. It adds just a little bit of extra saltiness to the sauce, making it that much better.

Flour: All-purpose flour is what I always use, but you can also use a gluten free 1:1 replacement as well.

Milk: I usually use whatever milk I have on hand, which is usually 1% or 2%. However, whole milk will give the richest cheese sauce. I’ve even used half and half and it still turns out wonderfully.

Seasonings: You can go really basic or extravagant when it comes to seasonings. I like to keep it simple with salt and pepper to taste, as well as a little garlic powder and mustard powder to add some depth of flavor. You could spice it up with some cayenne pepper or really any seasonings you prefer.

Cheese: Extra sharp or sharp cheddar cheese is my go-to for these cheddar cheese sauce because it’s super flavorful and melts well, especially when it’s freshly shredded. You could also use Colby jack or other cheese that melt well.

How to Make Homemade Cheddar Cheese Sauce

TOOLS YOU MAY NEED

• Medium saucepan
• Whisk
• Measuring cups and spoons
• Cutting board and knife
• Cheese grater

INGREDIENTS

• 4 tbs salted butter
• 4 tbs all purpose flour
• 2 cups milk (whole or 2% works best)
• 1/2 tsp mustard powder
• 1/2 tsp salt (or more to taste)
• 1/4 tsp pepper
• 1/2 tsp garlic powder
• 11/2-2 cups shredded Colby jack or cheddar cheese 

DIRECTIONS

Shred a block or blocks of your favorite cheddar cheese using a cheese grater and set it aside.

Add the butter to a saucepan and melt it on low-medium heat.

Once the butter is fully melted, whisk in the flour until the two are combined. Cook this mixture for 1-2 minutes.

Pour in the milk and whisk thoroughly, then add in mustard powder, salt, pepper and garlic powder, then continue to whisk until the sauce thickens, about 5 minutes.

Once the sauce has thickened, add in the shredded cheddar cheese and allow it melt fully.

Remove the sauce from the heat and use as a dipping sauce or for homemade mac ‘n cheese.

NOTES

• Pre-shredded cheese can be used in this recipe but it doesn’t melt as well as cheese you grate from the block.
• Keep the heat moderate — high heat can cause the sauce to separate.
• If the sauce gets too thick, add a splash of warm milk and whisk to loosen it.
• Taste and adjust the salt as needed (especially depending on how salty your cheese is).

ARE YOU LOOKING FOR BASIC RECIPES LIKE THIS?

Looking for more basic recipes like this homemade cheese sauce? Check these out!

• Homemade Yogurt Recipe
• How to Make Brown Sugar
• Homemade Bone Broth
• Easy Homemade Pizza Dough

There’s something so satisfying about making a simple staple like this at home. It’s affordable, wholesome, and made with ingredients you likely already have in your kitchen.

If you try this recipe, I’d love to know how you used it in your home. 💛