Cheese Sauce
A smooth, silky cheese sauce made with a simple butter and flour roux, whole milk, and freshly shredded sharp cheddar—ready in just 15 minutes and perfect for broccoli, fries, pretzels, and more.
Equipment
- Medium stainless steel saucepan (2 quart / 1.9 liter) - A heavy base spreads the heat evenly and helps prevent scorching.
- Balloon whisk - The wires break up flour lumps faster than a spoon can.
- Box grater - Use it to shred the cheese from a block.
- Silicone spatula - Scrapes the corners of the pan so nothing sticks and scorches.
- Measuring cups and spoons - The roux ratio is small, so accurate measuring keeps the thickness consistent.
- Glass Storage Containers with Lids - Hold leftovers and can go straight into the microwave for reheating.
- Cutting board - A board under the grater keeps shredded cheese from scattering across the counter.
Ingredients
- 2 tablespoons unsalted butter - 28 g
- 2 tablespoons all-purpose flour - 16 g
- 1 cup whole milk - 240 ml, cold or at room temperature
- 2 cups sharp cheddar cheese - 225 g, about 8 oz, freshly shredded from a block
- ¼ teaspoon salt - 1.5 g, plus more to taste
- ⅛ teaspoon freshly ground black pepper - 0.3 g
- ½ teaspoon dry mustard - 1 g, optional, whisked into the roux in Step 3
- ⅛ teaspoon cayenne pepper - 0.3 g, optional, whisked into the roux in Step 3
Instructions
- Shred 8 ounces of sharp cheddar from the block on a box grater into a bowl until you have about 2 cups, lightly packed. Set it next to the stove and measure the milk, salt, pepper, and optional spices ahead of time.
- Place a medium saucepan over medium heat and add the butter. Let it melt completely, swirling the pan, about 1 minute, without letting it brown.
- Sprinkle the flour over the melted butter, adding the optional dry mustard and cayenne if using. Whisk constantly for 1 to 2 minutes until thick, pale, and slightly bubbly.
- Pour in about ¼ cup of the milk and whisk hard until smooth and thick, then gradually add the rest of the milk a splash at a time, whisking constantly and scraping the corners of the pan.
- Keep the heat at medium and whisk for 3 to 5 minutes until small bubbles appear at the edges and the sauce coats the back of a spoon. Never let it boil hard.
- Slide the saucepan off the burner or turn the burner off completely. Wait about 30 seconds, stirring, so the temperature drops and the sauce looks like a thick, smooth white sauce.
- Add the shredded cheddar in three or four handfuls, stirring until each is fully melted before adding the next. If needed, return to very low heat for 15 to 20 seconds, stirring constantly.
- Stir in the salt and black pepper, taste and adjust seasoning, and thin with a tablespoon of milk at a time if desired. Serve right away while warm and fluid.
Notes
- Shred the cheese yourself—bagged shreds are coated with starch or cellulose that prevents smooth melting.
- Always add the cheese off the heat; a full 30-second pause is the single most important step for a silky finish.
- Use sharp or extra sharp cheddar so the flavor survives being diluted with milk.
- Whole milk gives a creamier body than 2% because the extra fat helps the sauce emulsify.
- Cook the roux for at least a minute to remove the raw flour taste and thicken the milk properly.
- Add the milk gradually—a big pour of cold milk onto a hot roux makes lumps that are hard to whisk out.
- Store leftovers in an airtight container in the refrigerator for up to 4 days; press plastic wrap onto the surface to prevent a skin.
- Freeze for up to 2 months, thaw overnight in the refrigerator, and reheat gently with a splash of milk.
- Rescue a broken or oily sauce by taking it off the heat and whisking in a tablespoon of warm milk, or blend for 30 seconds with an immersion blender.
- For variations: swap ¼ cup milk for light lager (beer cheese), add cumin and green chiles (nacho), or use a 1:1 gluten-free flour blend for a gluten-free version.
Nutrition
Serving: 1ServingCalories: 330kcalCarbohydrates: 7gProtein: 16gFat: 27gSaturated Fat: 16gCholesterol: 80mgSodium: 530mgSugar: 3gCalcium: 470mg
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