Cheese Sauce Recipe
This quick stovetop cheese sauce combines a simple roux, warm milk, and freshly grated sharp cheddar for a rich, velvety topping that melts smoothly without graininess.
Equipment
- Medium saucepan
- Whisk
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 2 cups shredded sharp cheddar cheese
Instructions
- Melt the unsalted butter in a medium saucepan over medium-high heat. The butter should be fully melted and lightly foamy, without browning.
- Whisk in the all-purpose flour until it forms a smooth paste, then cook it for about 60 seconds. The roux should stay pale and smell lightly nutty rather than floury.
- Gradually whisk in the milk and continue stirring until the mixture thickens. When it lightly coats the back of a wooden spoon, the milk base is ready for the cheese.
- Take the saucepan off the burner, then stir in the shredded sharp cheddar until melted. The cheese should dissolve into a glossy sauce that falls from the spoon in smooth ribbons.
Notes
Cheese selection: Grate cheddar fresh from a block. Pre-shredded packaged cheeses contain anti-caking starches that can make the sauce grainy or cause fat to separate.
Temperature tip: Always remove the pan from direct heat before adding the cheese so residual warmth melts the cheddar gently without curdling.
Reheating: Warm gently over low heat on the stovetop or in 15-second microwave bursts on low power, whisking in a splash of milk to restore a pourable texture.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.