Cheese Sauce Recipe
This creamy homemade cheese sauce comes together in 15 minutes, making it the perfect easy comfort food topping for tacos, pasta, veggies, or game-day snacks.
Ingredients
- 2 tablespoons unsalted butter try Kerrygold for rich flavor
- 2 tablespoons all-purpose flour for a smooth roux
- 1 cup whole milk or low-fat for a lighter version
- 1 cup sharp cheddar cheese freshly shredded, avoid pre-shredded for meltiness
- 1/2 teaspoon Dijon mustard adds tang and depth
- 1/4 teaspoon garlic powder or one clove minced
- smoked paprika optional, for warmth
- Salt and freshly ground black pepper to taste
Instructions
- Melt the butter over medium heat in a 2-quart saucepan. Watch it bubble but not brown.
- Sprinkle in the flour and whisk constantly for about 1 minute until the mixture is golden—this is your roux, key for a lump-free sauce.
- Slowly pour in the milk while whisking vigorously. Keep going until the mixture is smooth and starting to thicken. Lower heat to medium-low and stir in the Dijon mustard, garlic powder, and paprika. Taste and season with salt and pepper. Gradually add the shredded cheddar, a handful at a time, stirring until fully melted before adding more. When the sauce is smooth and thick enough to coat the back of a spoon, remove it from heat. If it’s too thick, whisk in a splash more milk.
- Serve hot over pasta, nachos, steamed veggies, potatoes—or use as a dip alongside crusty bread sticks.
Notes
Shred your own cheddar and measure by packing loosely. Wipe your saucepan clean between steps for a perfect sauce.
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