Creamy Cheddar Cheese Sauce (Printable version)

Luscious cheddar cheese blend, smooth and creamy, perfect for pasta, veggies, or dips.

# Ingredient List:

→ Dairy

01 - 2 cups whole milk
02 - 2 tablespoons unsalted butter
03 - 1 1/2 cups shredded sharp cheddar cheese
04 - 1/2 cup grated Parmesan cheese

→ Pantry

05 - 2 tablespoons all-purpose flour
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon ground white or black pepper
08 - 1/4 teaspoon ground mustard (optional)
09 - Pinch of cayenne pepper (optional)

# How to Make It:

01 - In a medium saucepan, melt butter over medium heat.
02 - Whisk in flour and cook, stirring constantly, for 1 to 2 minutes until foamy but not browned.
03 - Slowly pour in milk while whisking constantly to prevent lumps.
04 - Continue to cook, stirring until mixture thickens and gently bubbles, about 3 to 4 minutes.
05 - Reduce heat to low and add cheddar and Parmesan cheeses gradually, stirring until melted and smooth.
06 - Add salt, pepper, ground mustard, and cayenne pepper if using; adjust seasoning to taste.
07 - Serve warm over vegetables, pasta, or use as a dip.

# Expert Suggestions:

01 -
  • It comes together faster than ordering takeout and uses ingredients you probably already have.
  • The sauce is endlessly adaptable, working beautifully over vegetables, pasta, nachos, or even baked potatoes.
  • It tastes like something from a fancy restaurant but requires no special skills or equipment.
02 -
  • Pre-shredded cheese contains starches that prevent smooth melting, so grate your own if you want silky results.
  • If the sauce gets too thick as it sits, whisk in a splash of warm milk to bring it back to life.
  • Never let the sauce boil once the cheese is added or it will turn grainy and split.
03 -
  • Warming the milk before adding it to the roux helps it incorporate faster and reduces the chance of lumps.
  • A tiny pinch of nutmeg, though not listed, can add an unexpected warmth that makes people wonder what your secret is.
  • If you're making this for a crowd, double the recipe but use a larger pot so the sauce has room to bubble without overflowing.

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