Looking for an easy cheese sauce recipe that you’ll make again and again? This classic cheddar cheese sauce is it! It’s delicious served over steamed veggies like broccoli and cauliflower, poured over tortilla chips for some great homemade nachos and stirred into pasta and rice. You’ll love how versatile this simple cheese sauce is! Feel free to share the recipe with friends and family on Facebook, Pinterest, Instagram, and Twitter!
To make 2 cups (for 8 - ¼ cup servings), heat milk in a microwave or on a stovetop to just below boiling point and set aside
Next, melt Cabot Salted Butter in a medium heavy-bottomed saucepan over medium-low heat. Add flour and whisk constantly for approximately 3 minutes, not allowing mixture to color.
Whisk in hot milk, in small additions at first. Continue whisking until smooth and incorporated after each addition. Then whisk in Dijon mustard, plus nutmeg and cayenne (if using). Continue whisking until sauce is simmering gently and thickened.
Cook the sauce for 10 minutes, adjusting heat to maintain a very gentle simmer. Stir often to be sure the sauce isn’t sticking to the bottom of pan.
Turn off heat under pan and add grated Cabot Sharp Cheddar cheese (or Cabot Extra Sharp Cheddar or Cabot Seriously Sharp Cheddar) a handful at a time, whisking to incorporate, until cheese is melted and sauce is smooth.
Season with salt and pepper. Serve immediately or cover to keep warm. If thinner sauce is desired, add additional milk.
Love the combo of cheese and bacon? Then you’ll love our Bacon Cheese Sauce with Cheddar! As a co-operative of 800 farm families, our goal is to make the highest quality and best tasting dairy products you’ll find. We’d love for you to rate and review this cheddar cheese sauce recipe once you’ve made it! Let us know what you served it with too!
1¾ cups milk (from lowfat to whole, depending on preference)
3 tablespoons Cabot Salted Butter
3 tablespoons King Arthur Unbleached All-Purpose Flour
½ teaspoon Dijon mustard
Pinches of ground nutmeg and cayenne (optional)
6 ounces Cabot Sharp Cheddar, Cabot Extra Sharp Cheddar or Cabot Seriously Sharp Cheddar, grated (about 1½ cups)
¼ teaspoon salt, or more to taste
⅛ teaspoon ground white or black pepper, or more to taste
HEAT milk in microwave or on stovetop to just below boiling point. Set aside.
MELT butter in a medium heavy-bottomed saucepan over medium-low heat. Add flour and whisk constantly for about 3 minutes, not allowing mixture to color.
WHISK in hot milk, in small additions at first and whisking until smooth and incorporated after each addition.
WHISK in mustard, plus nutmeg and cayenne if using. Continue to whisk until sauce is simmering gently and thickened.
COOK sauce for 10 minutes adjusting heat to maintain very gentle simmer, stirring often to be sure sauce is not sticking to bottom of pan, especially around bottom.
TURN off heat under pan. Add cheese a handful at a time, whisking to incorporate, until cheese is melted and sauce is smooth. Season with salt and pepper. Serve immediately, or cover to keep warm. Add additional milk if thinner sauce is desired.
WHISK again over low heat if cheese is not all melted or sauce is cold, but do not allow to simmer.
Wonderful sauce. I have been making it forever using yes slices. I never thought to heat the milk to speed up the process and thought I had to stir constantly. I am making a broc cheese for 12 for Easter and would love to know if I could double this recipe. Do you double milk, butter, flour exactly?? Thanks
Sue, Yes simply double all ingredients for your broccoli dish. Thanks for the review!