Homemade Cheese Sauce Recipe
Learn how to make cheese sauce from scratch using simple ingredients you likely have on hand. One bite of this homemade cheese sauce recipe, and you’ll never go back to store-bought options again!
For more easy dips, try our 4-ingredient guacamole recipe and jalapeno artichoke dip.
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You Will Love this Homemade Cheese Sauce!
Who can say no to a good cheese sauce recipe? Whether you’re using it to make whole wheat mac and cheese or creamy mushroom pasta, you can’t go wrong.
However, my favorite way to enjoy cheese sauce is as a simple dip. It’s a staple on all my appetizer platters right next to my BBQ chicken flatbread and sesame chicken wings.
I stopped using store-bought cheese sauce years ago after learning how easy it is to make at home! Now, I’ve perfected my recipe, achieving the best balance of rich tangy flavors and a creamy consistency that’s thick enough to dip yet runny enough to use as a traditional sauce.
Even better, it comes together with just eight ingredients I almost always have on hand! With my simple steps, you can have a homemade recipe ready to use in about 10 minutes. The end result is so delicious you’ll be pairing it with everything from pasta to casseroles, chips, and veggies.
Cheese Sauce Recipe Ingredients
See the recipe card for full information on ingredients and quantities.
- Unsalted butter: Use real, unsalted butter for a rich and smooth base.
- All-purpose flour: This helps create a thicker consistency. If needed, feel free to use a 1:1 all-purpose gluten-free flour instead.
- Half and half: This creates a rich flavor and a creamy consistency. Use more or less as needed to achieve your desired consistency.
- Dijon mustard: Adds tangy flavor.
- Spices: Garlic powder, salt, and freshly cracked pepper enhance the overall flavor.
- Cheddar cheese: Buy a block, and grate it yourself. Mild or sharp cheddar both taste great.
How to Make Cheese Sauce
You’ll need a single medium saucepan for this recipe. The recipe card below has all the details you need.
Step 1: Melt the butter over medium-low heat. Add the flour, and whisk constantly for about a minute.
Step 2: Gradually pour in the half and half, whisking continuously, and cook until the mixture begins to thicken.
Step 3: Stir in the Dijon mustard and garlic powder.
Step 4: Reduce the heat to low, and gradually add the shredded cheese, stirring constantly until smooth. Season to taste.
Troubleshooting
- Sauce is Too Thick: Add a small amount of milk, cream, or broth. Stir continuously over low heat until smooth.
- Sauce is Grainy or Gritty: This happens if the cheese overheats. To fix it:
- Remove from heat immediately and stir in a splash of warm cream or milk.
- Whisk vigorously or use an immersion blender to smooth it out.
- If it still feels gritty, add a little more dairy and let it rest for a few minutes before stirring again.
- Sauce is Oily or Separated: Separation occurs when the sauce gets too hot. Try this: Remove from heat and whisk in a teaspoon of warm cream or milk to help re-emulsify it. Stir constantly and gently until it comes back together.
- Sauce is Lumpy: If lumps form, blend the sauce with an immersion blender. The key is low and slow heat—cheese sauce doesn’t like to be rushed!
Cheese Sauce Recipe Variations
- Cheese: For a more complex flavor, use a combination of cheeses like sharp cheddar, Gruyère, or Monterey Jack. If you use extra-sharp cheddar cheese on its own, the sauce will have a more pronounced tanginess.
- Half and half: Swap the half and half with heavy cream or whole milk. I do not recommend anything lower in fat or non-dairy alternatives.
- Seasonings: Add onion powder, paprika, or red pepper flakes for a boost of flavor.
- More add-ins: Crumbled bacon, caramelized onions, jalapenos, green chiles, fresh herbs, or cooked ground chorizo.
How to Use This Homemade Cheese Sauce Recipe
- Warm pretzel bites
- Crispy tortilla chips
- Sliced baguette or crostini
- Roasted vegetables (broccoli, cauliflower, potatoes)
- Soft breadsticks or garlic toast
You can also use it in a variety of bakes and casseroles, such as Chicken and Broccoli Pasta Bake or as a base in Chicken Mushroom and Spinach Lasagna.
How to Store Homemade Cheese Sauce
Allow the sauce to cool completely. Then, transfer it to an airtight container. It will stay fresh in the fridge for 3-4 days.
Don’t worry if it hardens and becomes thick. This is completely normal!
Can you freeze cheese sauce?
It’s possible to freeze this recipe for 1-2 months. However, I don’t recommend it. The taste and texture are likely to change, and the sauce tends to become gritty once thawed.
However, if you do freeze this cheese sauce, thaw it in the fridge overnight. Then, reheat over low heat, adding a splash of milk or cream as needed to freshen it back up. Do not let the sauce come to a boil, or the dairy may curdle.
Simple Cheese Sauce FAQs
Do not add any thickeners to this sauce. It will thicken on its own as it continues to cook. If you prefer a thicker sauce, start with less half and half, and slowly add more as needed until your desired consistency is achieved.
Homemade cheese sauce can become grainy if the cheese overheats or if there’s not enough fat. To prevent this, combine the ingredients over medium-low heat, and be sure to use full-fat dairy products.
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Simple Recipe for Cheese Sauce
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 minutes
- Yield: 6 1x
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Description
With just a few simple ingredients, you can whip up a smooth, velvety cheese sauce that’s perfect for dipping, drizzling, or mixing into your favorite dishes. No processed ingredients, no store-bought shortcuts—just pure, cheesy goodness made right in your own kitchen.
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups half and half
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon garlic powder
- 1 1/2 cups freshly shredded mild or sharp cheddar cheese (cheddar is classic, but you can mix mozzarella, Gruyère, or Parmesan)
- Salt and freshly cracked black pepper, to taste
Instructions
- In a medium saucepan, melt the butter over medium-low heat. Add the flour and whisk constantly for about 1 minute. This cooks off the raw flour taste and creates a smooth base for the sauce.
- Gradually pour in the half and half while continuously whisking to avoid lumps. Continue to cook and whisk until the mixture begins to thicken, about 1-2 minutes. You should have a smooth, creamy consistency.
- Stir in the Dijon mustard and garlic powder.
- Reduce the heat to low and gradually add the shredded cheese, stirring constantly until fully melted and smooth. If the sauce gets too thick, add a little more half and half until you reach your desired consistency. Taste and adjust the seasoning with salt and freshly cracked black pepper.
- Once the sauce is smooth and creamy, remove from heat. Use immediately over pasta, vegetables, or as a dip. Garnish with extra cheese or chopped herbs, if desired. Makes 1 3/4 cups. If serving as a dip, this recipe makes enough for about 6 servings. If using it as part of a main dish, the servings may be smaller.
Notes
- Cheese variety: For a more complex flavor, use a combination of cheeses like sharp cheddar, Gruyère, or Monterey Jack. If you use extra-sharp cheddar cheese on its own, the sauce will have a more pronounced tanginess.
- Keep it smooth: Make sure to use freshly shredded cheese. Buy a block and shred it yourself so it melts quickly and smoothly.
- Adjust consistency: If you prefer a thinner sauce, add more half and half; for a thicker sauce, let it cook longer.
- Make it gluten-free: Use a 1:1 all-purpose gluten-free flour instead.
- Leftovers: Refrigerate for up to 3-4 days. Reheat over low heat with a splash of milk or cream.
Nutrition
- Serving Size: 1/4 cup
- Calories: 213
- Sugar: 3.1 g
- Sodium: 285.1 mg
- Fat: 15.7 g
- Carbohydrates: 8.6 g
- Protein: 9.4 g
- Cholesterol: 45.7 mg
Hi! I'm Katya -- a former corporate paralegal turned full-time recipe developer and blogger behind Little Broken. Here you'll find family-friendly and seasonal recipes made from real ingredients.
