A rich cheese sauce can really bring out the various flavors of a dish. You can use a variety of different cheeses for a cheese sauce recipe, but we believe that cheddar cheese is the way to go! Our easy cheese sauce is fairly basic and straightforward to make and can be cooked up in only a few minutes. Use this sauce to add delicious flavor to cooked pasta, grilled or sautéed veggies, steak, baked potatoes, open-face roast beef sandwiches, nachos and more. If you’d like, you can also serve it as a sort of dipping sauce – we suggest using chips or crackers. If you enjoyed this easy cheese sauce recipe, please feel free to share it with friends and family on Facebook, Twitter, Pinterest or Instagram (use our handle @cabotcheese when posting on Instagram).
To make about 4 cups of cheese sauce, melt Cabot Salted Butter or Cabot Extra Creamy Premium Sea Salted Butter in large heavy-bottomed saucepan over medium heat. Whisk in flour a little at a time, until well blended. Continue stirring for a minute or two longer.
Whisk in milk and continue stirring until sauce is thickened. Add grated Cabot Extra Sharp Cheddar cheese, stirring until melted and blended.
For another rich, easy cheese sauce, make our Roasted Garlic Cheddar Cheese Sauce. Did you know Cabot is a co-operative of farm families who continuously strive to produce the best dairy products around? We’d really appreciate it if you could rate and review this cheese sauce recipe when you have the chance.
8 tablespoons (1 stick) Cabot Salted Butter or Cabot Extra Creamy Premium Sea Salted Butter
½ cup King Arthur Unbleached All-Purpose Flour
4 cups hot milk (1%)
16 ounces Cabot Extra Sharp Cheddar, grated (about 4 cups)
Cooking for fewer people?
To make only two cups of sauce simply halve the ingredients (as below) and use a medium sized saucepan. Cooking method remains the same.
4 tablespoons (½ stick) Cabot Salted Butter or Cabot Extra Creamy Premium Sea Salted Butter
¼ cup King Arthur Unbleached All-Purpose Flour
2 cups hot milk (1%)
8 ounces Cabot Extra Sharp Cheddar, grated (about 2 cups)
Get the ingredients you need at a convenient nearby location.
MELT butter in large heavy-bottomed saucepan over medium heat.
WHISK in flour a little at a time until well blended. Continue stirring for a minute or two longer.
WHISK in milk and continue stirring until sauce is thickened.
ADD cheese, stirring until melted and blended.
NOTE: Freezing unused portions in airtight containers is recommended for this recipe. To thaw, leave the container in the refrigerator overnight until thawed and warm gently in a small saucepan over medium-low heat.
Very easy and turned out great. I used cubed cheese instead of shredded and cold milk instead of hot. It mixed up perfectly. I added some salt, pepper, and garlic powder.
Congratulations Cabot! I already knew you were #1!
The best thing Ive since sliced bread! The best sauce in the universe. Mamba Out.
I used Cabot three year old Cheddar. Added a little fresh ground black pepper, followed the Cabot recipe and it was great.