Ultimate Cheddar Cheese Sauce
Creamy, dreamy, and ready in 10 minutes! Perfect for nachos, burgers, or even veggies.
Ingredients
- 2 tbsp butter (salted or unsalted—your call!)
- 2 tbsp all-purpose flour (for gluten-free, use cornstarch)
- 1 cup whole milk (substitute with oat milk for dairy-free)
- 1.5 cups shredded sharp cheddar cheese (pre-shredded works, but block cheese melts better!)
- Pinch of salt (adjust after adding cheese—it’s salty!)
- 1 tsp finely chopped red chili *(optional, but adds a *killer* kick)*
Step-by-Step Instructions
- Make the Roux: Melt butter in a saucepan over medium heat. Add flour and whisk constantly for 1–2 minutes until it smells nutty and turns golden. Pro Tip: Don’t rush this step—it cooks out the raw flour taste!
- Whisk in Milk: Gradually pour in milk while whisking vigorously to avoid lumps. Keep stirring until the mixture thickens to a gravy-like consistency (~3–4 minutes).
- Cheese Time: Remove from heat and immediately stir in shredded cheddar. Whisk until melted and silky. No heat here—high heat makes cheese grainy!
- Season & Spice: Add salt and red chili (if using). Taste and adjust—I add a dash of smoked paprika for depth!
Why This Works
This sauce is my secret weapon for turning bland meals into crave-worthy dishes! Inspired by Southern-style cheese gravies but simplified for busy kitchens. It’s:
Foolproof: No fancy tools—just a whisk and patience!
Customizable: Swap cheddar for Gouda, pepper jack, or even blue cheese.
Kid-Approved: My picky niece licks the spoon clean!
Serving Ideas
- Nacho Night: Drizzle over tortilla chips with jalapeños and guac.
- Comfort Food Upgrade: Smother steamed broccoli or baked potatoes.
- Burger Bliss: Pour over grilled patties with crispy bacon.
Pro Tips & Fixes
- Too Thick? Stir in 1–2 tbsp milk or broth while reheating.
- Too Thin? Simmer gently (but don’t boil!) to reduce.
- Storage: Keep in a jar for 3 days in the fridge. Reheat low and slow!
- Creamier Version: Add 2 tbsp heavy cream with the cheese for luxe texture.
