Creamy Cheese Sauce
A rich, silky homemade cheese sauce made in one saucepan in under ten minutes. Built on a classic butter-flour roux with sharp cheddar, paprika, and garlic powder — smooth, deeply savoury, and endlessly versatile over fries, nachos, burgers, pasta, and more.
- Total Time10 minutes
- Yield4 servings 1x
Ingredients
Units
Scale
Cheese Sauce
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup milk (240 ml)
- 1 cup cheddar cheese, freshly shredded (120 g)
- 1/2 tsp salt
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp black pepper
Instructions
- Melt the Butter: Place a medium saucepan over medium heat. Add the butter and let it melt completely until liquid and glistening, without browning.
- Make the Roux: Add the flour all at once and whisk immediately and continuously for 1 minute until a smooth, pale paste forms and the mixture smells faintly nutty.
- Add the Milk Slowly: Pour in the milk in a slow, steady stream while whisking continuously. Do not rush — gradual addition prevents lumps and creates a smooth, silky sauce.
- Cook Until Thickened: Continue stirring over medium heat for 2–3 minutes until the sauce thickens enough to coat the back of a spoon.
- Add the Cheddar: Add the shredded cheddar in two or three additions, stirring between each until fully melted and incorporated into a smooth, creamy sauce.
- Season the Sauce: Stir in the salt, paprika, garlic powder, and black pepper until evenly distributed throughout the sauce.
- Final Cook and Serve: Return to medium heat and cook for 1 more minute, stirring constantly, until completely smooth and creamy. Pour immediately over fries, nachos, burgers, sandwiches, or pasta.
Notes
Always shred cheese fresh from the block — pre-shredded cheese contains anti-caking agents that cause a grainy sauce. Add milk slowly and whisk continuously to avoid lumps. Keep heat at medium throughout; high heat can cause the cheese to separate. Let shredded cheese come to room temperature for a few minutes before adding for the smoothest melt. Sauce thickens further as it cools — reheat gently over low heat with a splash of milk to loosen.
- Prep Time: 2 minutes
- Cook Time: 8 minutes
- Category: Condiment, Sauce, Side
- Cuisine: American, International
Nutrition
- Calories: 180
- Sodium: 320
- Saturated Fat: 8
- Protein: 8
- Cholesterol: 38
