Cheddar cheese sauce is an easy, creamy, indispensable, and versatile homemade go-to in your recipe repertoire, whether destined for burgers, tater tots, broccoli, chili, nachos, cauliflower, baked potatoes…get the picture? Here's how to make it.

Cheddar cheese sauce being ladled over a chili-topped burger.

Adapted from Spike Mendelsohn | The Good Stuff Cookbook | Wiley, 2010

This Cheddar cheese sauce creates a spectacular cheese sauce so stupendously rich and gooey and versatile you'll want to slather it onto everything by the ladleful. And when we say everything, we mean everything, including the ridiculously indulgent Uncle D's Chili and Cheddar Burger. Or a classic Uncle D's Chili. Or a baked potato. Or a roasted sweet potato. Or fries. Or broccoli. Or macaroni. Or nachos. Or cauliflower. Or tater tots. Or, well, use your imagination. Any which way, this recipe is a keeper. As the author says, "Warm, oozing cheese is never a bad idea." Amen to that.–Renee Schettler

CAN YOU REHEAT CHEDDAR CHEESE SAUCE?

Reheating cheese sauce can seem like a daunting task—all that solidified dairy, seemingly immovable. But wait, it can be done. The best way to do it, is not in the microwave, but on the stovetop. Slowly reheating over low heat, and stirring frequently, is the best way to ensure a smooth sauce on the second day.

Cheddar Cheese Sauce

Cheddar cheese sauce being ladled over a chili-topped burger.

Cheddar cheese sauce is an easy, creamy, indispensable, and versatile homemade go-to in your recipe repertoire, whether destined for burgers, tater tots, broccoli, chili, nachos, cauliflower, baked potatoes...get the picture? Here's how to make it.

Prep 15 mins

Cook 15 mins

Total 15 mins

  • 1 cup whole milk
  • 2 tablespoons (1 oz) unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup grated Cheddar cheese
  • 3/4 teaspoon ground cayenne or store-bought or homemade hot sauce to taste
  • Sea salt and freshly ground black pepper

  • Pour the milk in a large saucepan, place it over medium heat, and let it warm until you see small bubbles forming along the edge of the pan.

  • Meanwhile, in another saucepan over medium heat, melt the butter.

  • Sprinkle the flour over the bubbling butter and stir constantly until a thick paste, or roux, forms. It may become quite thick and almost paste-like. This is okay. And if it doesn't become crazy thick, that's okay, too. Expect this to take 1 to 2 minutes.

  • Constantly whisking, slowly pour the warm milk into the flour and butter mixture in a steady stream. Continue cooking and whisking almost constantly until the mixture thickens considerably, about 5 minutes. It should be thick but still spreadable and perhaps even pourable.

  • Add the cheese and whisk constantly until it completely melts. Season with the cayenne or hot sauce and salt and pepper to taste. If you're the fussy sort, you can strain the sauce through a sieve to remove any lumps before serving. The sauce will thicken even more upon cooling.

Serving: 0.25 cup Calories: 95 kcal (5%) Carbohydrates: 2 g (1%) Protein: 4 g (8%) Fat: 8 g (12%) Saturated Fat: 5 g (31%) Trans Fat: 1 g Cholesterol: 24 mg (8%) Sodium: 382 mg (17%) Potassium: 30 mg (1%) Fiber: 1 g (4%) Sugar: 1 g (1%) Vitamin A: 324 IU (6%) Vitamin C: 1 mg (1%) Calcium: 112 mg (11%) Iron: 1 mg (6%)

Originally published June 17, 2010

Recipe © 2010 Spike Mendelsohn . Photo © 2010 Joe Shymanski. All rights reserved. All materials used with permission.

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