Quick and Creamy Homemade Cheddar Cheese Sauce
Make a smooth, lump-free cheese sauce from scratch in under 15 minutes. This recipe uses a simple roux base for a velvety texture perfect for macaroni, nachos, or vegetables.
- Prep Time: 5 min
- Cook Time: 10 min
- Total Time: 15 min
- Yield: About 1 1/2 cups
- Category: Sauce
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 1/2 cups whole milk, warmed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 8 ounces sharp cheddar cheese, shredded
Instructions
- Melt the butter in a medium saucepan over medium heat.
- Whisk in the flour to create a smooth paste (roux). Cook for 1 minute, stirring constantly.
- Gradually whisk in the warm milk until the mixture is smooth.
- Continue cooking, stirring often, until the sauce thickens enough to coat the back of a spoon, about 3 to 5 minutes. Do not let it boil rapidly.
- Remove the saucepan from the heat. Stir in the salt, pepper, and paprika.
- Add the shredded cheddar cheese one handful at a time, stirring until each addition is completely melted and smooth before adding the next.
- Stir until the cheese sauce is fully incorporated and velvety. Serve immediately.
Notes
- Shred your own cheese; pre-shredded cheese contains anti-caking agents that prevent smooth melting.
- Warm the milk slightly before adding it to the roux to help prevent lumps.
- For a sharper flavor, substitute half the cheddar with Gruyère or Monterey Jack.
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 2
- Sodium: 250
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 0
- Protein: 8
- Cholesterol: 35