How to Make Cheddar Cheese Sauce
Mac & Cheese
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 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 cooperative 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.
½ cup King Arthur Unbleached All-Purpose Flour
- 4 cups hot milk (1%)
- 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.
- Serving Size
- 1/4 cup
- per serving
- 15 grams
- Saturated Fat
- 9 grams
- 48 milligrams
- 254 milligrams
- 7 grams
- 0 grams
- 9.5 grams
- 279 milligrams
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.