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If you ask me, almost everything tastes better with a drizzle (or dunk) of Cheddar Cheese Sauce. This rich, creamy sauce comes together in minutes with just a few simple ingredients—and it’s seriously addicting. Whether you’re serving it with pretzels, fries, or veggies, it’s the kind of recipe you’ll want to keep on repeat. No roux or flour needed—just smooth, velvety cheese perfection every time.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“This cheese sauce recipe is exactly what I was looking for. Perfect for dipping all sorts of goodies in.” – Jo
“Making this again over the weekend for movie night, So yummy!” – Safira
“I love pretzels and cheese dip. This recipe is delicious.” – Jeremy
Why I Love This Sauce
There’s just something magical about melty, gooey cheddar cheese sauce. Whether I’m dipping one of our soft pretzels, drizzling it over steamed broccoli, or pouring it on a plate of crispy French fries, this Cheddar Cheese Sauce takes everything to the next level. It’s rich, creamy, and packed with cheesy flavor—and the best part? It only takes a few minutes to make!
If you’ve ever tried to make cheese sauce and ended up with a grainy mess, don’t worry—I’ve been there too. But this recipe is super simple and foolproof if you follow a few easy tips. It’s one I turn to again and again for nacho nights, game-day snacks, drizzled on a baked potato or just a cozy bowl of mac and cheese.
🩷 Erica
Ingredients You’ll Need
- Sharp cheddar cheese – Hand-shredded melts best! Pre-shredded cheese contains anti-caking agents that don’t melt as smoothly.
- Cornstarch – Helps thicken the sauce and prevent separation.
- Evaporated milk – Adds creaminess and a slightly sweet richness.
- Dry mustard – Enhances the cheese flavor and helps the sauce stay smooth.
- Cream cheese – Makes the sauce extra thick, creamy, and luscious.
Ingredient Additions and Substitutions
- Cheeses to try: Monterey Jack, mozzarella, gouda, extra sharp white cheddar, or pepper jack (for spice).
- Spicy version: Swap some cheddar for pepper jack, then stir in a few dashes of hot sauce and chopped jarred jalapeños at the end.
- No dry mustard? Try a small splash of Dijon mustard.
- No cream cheese? You can use a bit of butter or heavy cream to add richness (though it won’t be quite as thick).
How to Make Cheddar Cheese Sauce
- In a bowl, combine the shredded cheddar cheese and cornstarch. Shake off any excess and transfer to a saucepan.
- Shake off any excess and transfer to a saucepan.
- Add half of the evaporated milk and dry mustard. Heat over low, stirring constantly.
- Keep stirring gently until the cheese melts and the sauce thickens, adding more evaporated milk as needed.
- Once the cheddar has melted smoothly, add cream cheese and stir until completely blended.
- Enjoy immediately, or keep warm in a small slow cooker on low heat, stirring occasionally to prevent clumping.
Recipe Tips
- Use freshly shredded cheese. It melts better than bagged cheese.
- Melt slowly over low heat. High heat can cause the cheese to break and become grainy.
- Constant stirring is key. Don’t walk away!
- Add milk gradually. This helps control the thickness of your sauce.
- Don’t microwave leftovers. It can cause the texture to turn gritty.
- Keep it warm: If serving at a party, use a mini Crockpot to keep it smooth and dip-ready.
What to Serve with Cheddar Cheese Sauce
This sauce goes with just about anything! Try it with:
- Soft Pretzels
- Tortilla chips or nachos
- Steamed broccoli or cauliflower
- Baked Potatoes, Potato Wedges, Tater Tots, or French Fries
- Hot Dogs or Chili Dogs
- Chicken Quesadillas or Veggie Quesadillas
- Chicken Nuggets or Meatballs
Frequently Asked Questions
That’s on the cheese! I like to use extra sharp cheddar cheese when making cheese sauce because I love the flavor. Your cheese sauce will ultimately end up tasting like the cheese that you use because that is exactly what it is. The dry mustard in this recipe helps to enhance that flavor but don’t overdo it on the mustard.
Technically, yes—but it can get grainy. If you must reheat, do so slowly on the stovetop over very low heat, and add a splash of milk to help smooth it out. Avoid the microwave if possible.
Yes! This recipe is naturally gluten-free because it uses cornstarch instead of flour. Just make sure your ingredients (especially the cheese) are certified gluten-free if you’re cooking for someone with celiac disease.
Graininess usually means the cheese was overheated or melted too quickly. Always melt low and slow. Using freshly shredded cheese also helps prevent clumping.
Absolutely. You can mix and match cheeses depending on what flavor you’re going for. Monterey Jack, mozzarella, gouda, or even a bit of blue cheese can be fun to experiment with!
Storing and Reheating
To Store:
Let the sauce cool, then transfer to an airtight container and refrigerate for up to 3 days.
To Reheat:
Warm slowly on the stovetop over very low heat, stirring frequently. Add a splash of milk or cream to help bring it back to a smooth texture. The microwave is not recommended as it can turn the sauce grainy.
More Tasty Sauce Recipes
Looking for more ways to dip and drizzle? Try one of these next:
If you give this cheddar cheese sauce a try, I’d love to know what you dipped in it first! Leave a comment and let me know how it turned out. 💛🧀
Cheddar Cheese Sauce
Ingredients
- 8 ounces cheddar cheese shredded (large shreds)
- 1 Tablespoon cornstarch
- 1 can evaporated milk (12 oz, divided)
- 1 teaspoon dry mustard
- 2 ounces cream cheese softened
Instructions
- In a large bowl, toss shredded cheese and cornstarch, shaking off any excess cornstarch (hand-shredded cheese works best, try to avoid pre-packaged shredded cheeses).
- Place cheese in a medium-sized saucepan.
- Add HALF of the evaporated milk and 1 teaspoon of dry mustard.
- Heat over low heat, stirring CONSTANTLY until cheese melts, adding more evaporated milk when needed to reach desired consistency (we usually end up using all of the evaporated milk).
- The mixture will seem grainy as it starts melting but keep at it. The graininess will go away as it heats and the cheese will become nice and smooth.
- Once the cheese has melted, add cream cheese and stir until smooth and mixed in.
- Serve immediately. If serving for a group or party, keep warm in a small slow cooker on low heat to keep from getting clumpy. Stir often.
Video
Notes
- Use freshly shredded cheese for the smoothest melt—avoid pre-shredded cheese if possible.
- Melt low and slow to prevent graininess—don’t rush the process.
- Stir constantly while heating to keep the sauce smooth and creamy.
- Add evaporated milk gradually to control consistency.
- Cream cheese adds richness and helps stabilize the sauce.
- Naturally gluten-free – made with cornstarch instead of flour.
- Keep warm in a small slow cooker if serving at a party.
- Reheating tip: Heat gently on the stovetop with a splash of milk; avoid the microwave to prevent graininess.
- Flavor boosters: Try hot sauce, jalapeños, or Worcestershire for extra depth.
I love pretzels and cheese dip. This recipe is delicious.
Looks so delicious! Can’t wait to make it for the Super Bowl.
Good, but I should have used a more sharp cheese.
Easy and perfectly creamy for dipping. Yum!
Now this is the sauce I need to make ASAP. I’ve been looking for a good cheese sauce recipe for a quite a while, so I am really happy that I’ve stumbled upon yours!
This cheese sauce recipe is exactly what I was looking for. Perfect for dipping all sorts of goodies in.
Have you made it?
I just love how cheesy this delicious cheese sauce looks! I’d love to sit down with it in front of a film with a few things to dip in.
This cheese sauce was delicious! Maybe if I make it I can actually get my sons to eat more veggies?!? Thank you for sharing!
Making this again over the weekend for movie night, So yummy!