Ingredients
Dairy & Cheese
- 1 cup whole milk (can substitute half and half or 2%, but avoid skim)
- 4 ounces sharp cheddar cheese, freshly grated
Base
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
Seasoning
- 1/4 teaspoon salt, or to taste
Instructions
- Prep the Cheese and Milk: Grate the cheddar cheese using a box grater for best results and set aside. Warm the milk slightly in the microwave and set aside; this keeps the sauce smooth and prevents lumps.
- Make the Roux: In a medium saucepan over medium heat, melt the butter. Sprinkle the flour over the melted butter and whisk together until smooth and bubbly. Continue to cook and whisk for about 1 minute to remove the raw flour taste.
- Add Milk and Season: Slowly pour the warmed milk into the roux, whisking constantly to avoid lumps. Add the salt and continue to whisk until the mixture thickens and is fully combined and smooth, about 2-3 minutes.
- Incorporate the Cheese: Reduce the heat to low and add the grated cheese a little at a time, whisking well after each addition. Stir until all the cheese is melted and the sauce is smooth and glossy.
- Finish and Serve: Taste and adjust the salt if needed. Serve immediately over veggies, nachos, fries, or as desired. Enjoy while hot and creamy!
Notes
- Freshly grated cheese melts smoother than pre-shredded cheese.
- Use whole milk, half and half, or 2% milk for the best creamy results—avoid skim milk.
- If the sauce is too thick, whisk in a splash more milk to adjust consistency.
- Cheese sauce is best served immediately, but leftovers can be stored in the fridge and gently reheated.
- Try adding a pinch of cayenne or paprika for a little kick.
- Prep Time: 2 minutes
- Cook Time: 5 minutes
- Category: Appetizers
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: about 1/4 cup
- Calories: 110
- Sugar: 1g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 25mg