How to thicken cheese sauce?

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.

Why is my cheese sauce grainy?

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.

Simple Cheese Sauce - Little Broken

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

Scale

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

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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