Learn how to make a delicious and simple cheese sauce that is perfect for homemade macaroni and cheese or to drizzle over vegetables.
A couple of weeks ago I shared a recipe for béchamel sauce (with a fairly elaborate How-To and troubleshooting tips). Béchamel is a basic white sauce made from whisking melted butter and flour together into a paste and then using that paste to thicken milk. It’s used in all kinds of other recipes, such as lasagna (like this one!) and soufflés.
Adding Cheese To Béchamel
Béchamel is a basic sauce so it’s easy to flavor it up in different ways. One of my favorite things to add is cheese. In fact, homemade macaroni and cheese is made with a cheese-doused béchamel.
You start by making your béchamel and then you take it off the heat to add in the cheese. I also like to add some Dijon mustard and cayenne to mine. A small amount of spice helps to balance all that delicious creaminess.
Using The Cheese Sauce
While mac n’ cheese is the obvious choice, this cheese sauce is also an amazing dip or drizzle for vegetables, especially broccoli. Or how about pouring it over a baked potato and crumbling some bacon on top?
It’s so good you can even just dip bread or crackers in it. Go for it!
I’d love to hear all the ways you find to enjoy this.
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Best Cheese Sauce Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 cups 1x
- Category: Sauce
- Method: Stovetop
- Cuisine: American
DESCRIPTION
Learn how to make a delicious and simple cheese sauce that is perfect for homemade macaroni and cheese or to drizzle over vegetables. For making macaroni and cheese, or any kind of pasta, start with 8oz. (that’s 1/2 of a pound) of dry pasta, cook it, drain it, and then mix it with the sauce. For 16 oz. of pasta, make a double batch of the sauce.
Listen to learn how to make this recipe, along with some great tips from Christine:
Ingredients
- 2 Tbsp. unsalted butter
- 2 Tbsp. all-purpose flour
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1/2 tsp. salt
- 1 tsp. Dijion mustard (optional)
- a pinch of cayenne pepper (optional)
Instructions
- In a medium saucepan, melt the butter over medium-low heat. Add the flour and whisk together to form a paste. Cook for 2 minutes while whisking continuously.
- Add 1/4 cup of the milk and whisk until smooth. Repeat until you’ve added 1 cup of milk. Add remaining milk and stir to combine. Increase heat to medium-high and bring to a boil while whisking constantly.
- Let boil one minute and take off the heat.
- Add cheese, salt, and Dijon and cayenne pepper, if using. Stir until cheese is melted.
This post originally appeared in March 2017 and was revised and republished in July 2021.
Kat Roberts says
Poured over baked potatoes. Served along side a nice T-Bone Steak.
★★★★★
Christine Pittman says
Kat, That sounds amazing! I’ve never had it on baked potatoes but am not at all sure why. Trying it soon! Thanks for your comment and rating :-)
Rosie says
This is EXACTLY what I was looking for. The texture is spot on and it tastes like restaurant cheese sauce. The hubbie said he loved it too but that he didn’t like the dijon in there. I couldn’t really taste it so I don’t know what he meant. Giving it 5 stars!
★★★★★
Christine Pittman says
Rosie, I’m so happy you like it. Interestingly, my boyfriend doesn’t like the dijon either. I can only just taste it, like a tiny tang that cuts the richness. But I leave it out for him. Thank you for coming back to leave a comment and rating. I really appreciate it!
Betty Ingram says
Love this recipe
I didn’t have sharp cheese I used half herbarna and half bacon gouda it was perfect.
★★★★★
Christine Pittman says
Yum! Thanks for sharing, Betty!
Deb says
Brilliant basic cheese sauce. Adding the cheese off heat is key for me when dealing with cheddar especially retailer brand. I can just taste the sauce with brocc and cauli but tonight pasta/chili bake. Thanks for the recipe.
★★★★★
Christine Pittman says
You’re welcome, Deb! So happy it worked well for you.
Christine Kruk says
BUT can you can it?
Christine Pittman says
I’m not sure I understand your question, Christine. It won’t be shelf-stable to be canned and stored long term. It will keep in an airtight container in the fridge for 5 days. Reheat over low heat on the stove, stirring frequently. If you really need to reheat in the microwave, do short intervals and stir in between, to minimize separation. Hope that helps!
Christine Kruk says
I cant eat tomatoes and I want to make a cheese sauce that I can put in a jar and can in a pressure canner then just spoon over hot pasta when I make it for my family. I make my own tomato sauce and can it so I want to be able to do the same for myself.
I am disabled and winter is very hard on me and Im unable to do much cooking. So it would be nice if my husband could make meals for us both, but he is also disabled. Which is why I can as much as Im able to when I AM able to. lol
Christine Pittman says
Oh, I can understand that! I’m not very familiar with canning so I don’t have a good answer for you. Sorry!
Hansini says
Holyy!! This is AMAZING! Great texture, it’s like restaurant sauce! I used mozzarella cheese instead of sharp cheddar since I did not have any. But it is so good! I am going to cook this for my friends! I am a college student so this was super fast and easy! I never comment on blogs but this is so awesome I just had to. Thanks!
Christine Pittman says
Thanks so much for your comment, Hansini! Glad you enjoyed it!
Calvin says
Sounds good for the cheese lovers in the family.
Christine Pittman says
Absolutely, Calvin!
Amanda B. says
Going to give this a try for my kids!
Christine Pittman says
Wonderful, Amanda!
Debbie Yoder says
Would use this for a dip or on baked potatoes,Yum!
Christine Pittman says
Delicious, Debbie!
Susan P. says
This is the cheese sauce I make for scalloped potatoes (which is really potatoes au gratin). . I usually use 2 kinds of cheese, depending on what I have on hand. So easy.
Christine Pittman says
Yummy, Susan!
Deborah Waddell says
Great veggie sauce
Christine Pittman says
Thank you, Deborah!
Judy Gregory says
This sounds perfect for us . We eat a lot cheese sauce.
Christine Pittman says
Yummy, Judy!
Sarah L says
That does look pretty easy. I don’t think I’ve ever made a cheese sauce like this.
Christine Pittman says
It’s tasty, Sarah!
Andrea Hatfield says
This cheese sauce sounds delicious! Maybe if I make it I can actually get my sons to eat more veggies?!? Thank you for sharing!
Christine Pittman says
It’s worth a shot! Enjoy, Andrea!
Brenda Jackson says
Made this tonight to put over some extra Italian vegetable noodles. Â It was great. I halved the recipe and it turned out perfect!
My husband had thirds he liked it so much. Â I added chopped garlic as we has just harvested ours. Â Delicious!
Christine Pittman says
Brenda, the addition of the chopped garlic sounds amazing. I can’t wait to try that!
Chanda McBride says
I am absolutely in love with your site and your videos!! I googled up the recipe for cocktail sauce because I couldn’t remember the proportions and found myself still watching the quick recipe videos 45 minutes later!! Awesome site, awesome layout, awesome recipes and absolutely fabulous videos!! Thank you for putting your creative awesomeness out there! ?
Christine Pittman says
That’s so sweet, Chanda! Thank you and hope you continue to enjoy all the recipes.