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Dipping a tortilla chip into a bowl of cheddar cheese sauce.
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4.93 from 13 votes

Cheddar Cheese Sauce

This easy Cheddar Cheese Sauce is rich, creamy, and made with simple ingredients. Perfect for dipping pretzels, chips, or drizzling on veggies.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Appetizer
Cuisine: American
Keyword: Cheese sauce
Servings: 6 servings
Calories: 271kcal
Author: Erica Walker

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).
    Glass bowl with shredded cheddar cheese tossed with cornstarch.
  • Place cheese in a medium-sized saucepan. 
    Sauce pan with shredded cheddar cheese tossed in cornstarch.
  • Add HALF of the evaporated milk and 1 teaspoon of dry mustard. 
    Sauce pan with shredded cheddar cheese, evaporated milk and ground 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). 
    Whisking together sauce pan of shredded cheddar cheese with evaporated milk and ground mustard.
  • 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. 
    Sauce pan with whisk stirring halfway melted cheese for cheese sauce.
  • Once the cheese has melted, add cream cheese and stir until smooth and mixed in. 
    Cream cheese added two saucepan of cheese sauce with a whisk.
  • 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. 
    Drizzling cheddar cheese sauce from a whisk into a saucepan.

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.

Nutrition

Calories: 271kcal | Carbohydrates: 8g | Protein: 14g | Fat: 20g | Saturated Fat: 13g | Cholesterol: 67mg | Sodium: 328mg | Potassium: 229mg | Sugar: 6g | Vitamin A: 645IU | Vitamin C: 1.2mg | Calcium: 436mg | Iron: 0.4mg