Just four basic ingredients make up this simple, extra-creamy cheese sauce, which goes well with a variety of foods like broccoli, cauliflower, baked potatoes, and more.

Okay, so there are a few things you should be aware of to ensure that your mixture has a super creamy consistency. Otherwise, you risk having a grainy texture.

How to Melt Cheese for the Creamiest Consistency

If the cheese is at room temperature before melting, it will have the best, creamiest consistency.

Pre-shredded cheese should not be used. If you buy the cheese in a block and shred or slice it at home, the cheese will melt more easily.

Skip the aged cheeses. Avoid hard cheeses such as Parmesan. They won't melt as easily.

Gradually incorporate cheese into a warm base. The cheese fat will separate too quickly and the liquid will have a grainy or clumpy consistency if the temperature is too high.

What to Serve with Cheese Sauce

You can drizzle cheese sauce over homemade french fries or burgers in addition to serving it with roasted broccoli, cauliflower, and baked potatoes! It also works well as a dip for other foods like tortilla chips, pretzels, breadsticks, and chicken fingers.

Storing Leftover Cheese Sauce

If possible, keep this sauce in the fridge and use it within 3-5 days.

Reheating

In a skillet, reheat the food over low heat. To loosen it up and return it to its original form, add a few splashes of milk.

Can You Freeze Cheese Sauce?

I love to freeze anything and everything, but sauces with a creamy, dairy base, like this one, typically freeze poorly because the consistency changes when they are warmed.

Easy Cheese Sauce

This easy, extra creamy cheese sauce has just four simple ingredients and tastes great with broccoli, cauliflower, baked potatoes, and more!

Print Pin Rate

Course: Side Dish

Cuisine: American

Keyword: Easy Cheese Sauce

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: CUPS

Calories: 659kcal

Ingredients

2 Tablespoons butter
2 Tablespoons Flour
1 cup milk
8 oz. cheddar cheese, shredded

Instructions

Shred the cheddar cheese and set it aside, it should be at room temperature when you add it to the sauce.
Melt the butter over medium heat in a small saucepan.
Whisk in flour. Continue to whisk for 1-2 minutes, until you can no longer smell flour.
Slowly add the milk in splashes, whisking continuously as you do so. Bring to a gentle boil, then reduce to a simmer.
Reduce the heat to low. Gradually sprinkle in the cheddar cheese, whisking constantly as you do so. Continue to whisk until the mixture is well-combined.
Let the sauce continue to heat over low heat, it may appear thin at first but it will continue to thicken upon standing.
Once it's reached your desired level of thickness, remove it from the heat and serve!

Notes

Colby and Monterey Jack Cheese can also be combined with Sharp Cheddar in this cheese sauce if you want to mix it up!

Nutrition