To make a basic cheese sauce, follow these steps:
Ingredients
- Butter (about 2 tablespoons)
- All-purpose flour (about 2 tablespoons)
- Milk (1 cup or more, depending on desired thickness)
- Shredded cheese (2 cups sharp cheddar is common)
- Salt and pepper to taste
Instructions
- Make a roux: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1-2 minutes until it forms a bubbly, lightly golden paste. This cooks out the raw flour taste and thickens the sauce later
- Add milk: Gradually whisk in the milk, stirring constantly to avoid lumps. Keep stirring until the mixture thickens and becomes smooth and bubbly, usually a few minutes. Bring it to a gentle simmer but do not boil vigorously
- Add cheese: Remove the sauce from heat and stir in the shredded cheese a handful at a time until melted and smooth. If needed, return to low heat briefly to help melt the cheese but avoid overheating to prevent clumping or stringiness
- Season: Add salt, pepper, and optional spices like cayenne or chili powder to taste. White pepper is preferred for a smooth look, but black pepper works too
- Serve immediately over vegetables, pasta, nachos, or baked potatoes.
Tips
- Use good melting cheeses like sharp cheddar, Monterey Jack, Gruyère, or a mix for different flavors
- If the sauce thickens too much upon cooling, reheat gently and whisk in a splash of milk to loosen it
- For a spicy twist, add chili powder or cayenne pepper
This method yields a creamy, smooth cheese sauce ready in under 10 minutes
