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pouring cheese sauce over macaroni
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Cheese Sauce

This creamy cheese sauce is a true kitchen staple. Pour it over broccoli, stir it on pasta for quick mac n' cheese, or serve it as a dip for pretzels and chips!
Course Sauce
Cuisine American
Keyword cheese sauce recipes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 5 -6 servings
Calories 320kcal
Author Kathleen

Ingredients

  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 2 cups whole milk
  • 8 ounces cheddar cheese shredded, 2 ½ cups
  • 1/4 teaspoon Tabascco sauce or other vinegar based hot sauce
US Customary - Metric

Instructions

  • In a saucepan over medium heat, melt 3 tablespoons of butter. Whisk in flour (3 tablespoons), salt (1/2 teaspoon), and cayenne pepper (1/4 teaspoon), until no streaks of flour remain. Continue to cook, stirring constantly, until roux is light brown and fragrant, 1-2 minutes.
  • In a thin steady stream, add milk (2 cups) to the roux, whisking constantly. Continue to cook, stirring regularly until thickened, 6-7 minutes, a few bubbles may appear, but do not bring to a rolling boil.
  • Remove the pot from the heat, add cheese a handful at a time, about 1 cup, stirring constantly until melted after each addition.
  • Stir in 1/4 teaspoon Tabasco sauce. Taste, then add a few drops more if desired for extra brightness.
  • Serve warm over vegetables, pasta, casseroles, or as a dip for pretzels and chips.

Notes

  1. Brighten it up. A dash of Tabasco (for the vinegar tang, not the heat!) or even a squeeze of lemon juice will balance the richness and make the sauce taste even smoother.
  2. Shred your own cheese. Freshly grated melts smoother than pre-shredded, which is coated in starch that makes sauces lumpy.
  3. Cook the roux fully. Let it turn lightly golden and nutty before adding milk — this prevents a raw flour taste.
  4. Whisk constantly. Add the milk in a thin, steady stream while whisking to keep the sauce smooth.
  5. Keep the heat gentle. Don’t let the sauce come to a rolling boil — high heat can cause it to split.
  6. Pan choice matters. A rounded-edge saucepan helps prevent clumps in the corners. If you use a straight-sided pan, be sure to scrape thoroughly.
  7. Make it your own. Stir in extras like garlic powder, smoked paprika, or diced jalapeños for a fun twist.

Nutrition

Serving: 1serving | Calories: 320kcal | Carbohydrates: 9g | Protein: 14g | Fat: 25g | Saturated Fat: 15g | Monounsaturated Fat: 6g | Cholesterol: 75mg | Sodium: 573mg | Potassium: 188mg | Sugar: 5g | Vitamin A: 823IU | Calcium: 444mg