Homemade Cheddar Cheese Sauce Recipes

EASY CHEDDAR CHEESE SAUCE

Steps:

• Gather ingredients.
• Melt the butter in a saucepan over medium-low heat; remove from heat. Stir in the flour, salt, dry mustard, and pepper.
• Put the saucepan back on the heat and cook, stirring, for 1 minute.
• Gradually add milk or light cream, stirring until well mixed.
• Continue cooking, stirring constantly, until thickened and smooth. Reduce the heat to low and simmer, stirring, for 5 minutes.
• Add the cheese and cook, stirring, until the cheese has melted and the sauce is smooth and well blended.
• Serve with pasta or vegetables and enjoy.

HOMEMADE CHEDDAR CHEESE SAUCE

Steps:

• Melt butter in a saucepan over medium heat. Whisk in flour and salt until a paste forms. Slowly add milk; cook and stir until fully incorporated, about 2 minutes. Add cheese, stir to combine, and cook until melted, 1 to 2 minutes.

CHEESE SAUCE

Steps:

• Pour 500ml milk into a large saucepan and add 4 tbsp plain flour and 50g butter.
• Turn on the heat to medium and start to whisk the mixture. Keep whisking fast as the butter melts and the mixture comes to the boil - the flour will disappear and the sauce will begin to thicken.
• Whisk for another 2 mins while the sauce bubbles then stir in 100g grated strong cheddar cheese (or 50g grated cheddar, 50g crumbled blue cheese) until melted.

CHEESE SAUCE

Steps:

• In a small bowl combine 1/2 cup milk with cornstarch; mix well and set aside.
• In a medium saucepan over low heat, combine cheese with 2 cups milk and melt. Stir in garlic salt, red pepper and food coloring. To the melted cheese add the cornstarch mixture and stir well.

CHEESE DIPPING SAUCE

Steps:

• In a medium-size saucepan, melt butter or margarine. Mix in flour and 1 teaspoon of salt. Stir continually until the mixture is simmering.
• Slowly pour milk into the mixture. Continue stirring over a medium heat until the mixture has thickened. Stir in cheese and mustard. Continue stirring until all of the cheese is melted and the dip is smooth. Serve warm after adding salt and pepper to taste.

CHEDDAR CHEESE SAUCE

Steps:

• In a saucepan mix soup and milk.
• Heat over low heat, stirring often.
• Serve over broccoli, cauliflower, carrots, baked potatoes, French fries, or pasta.

3-INGREDIENT CHEESE SAUCE

Steps:

• Make cheese sauce:
• Toss cheese and cornstarch in a medium heatproof bowl. Pour evaporated milk over and cook in microwave on high 1 minute. Whisk and continue to cook in 30-second increments, whisking in between, until melted and smooth (about 2 minutes total).
• Make queso variation:
• Once cheese has melted, stir in Rotel and hot sauce, if using, and microwave an additional 30 seconds. Stir to combine.

BEST CHEESE SAUCE

Steps:

• Melt butter in a saucepan over low heat. Blend in flour and cook until mixture is smooth and bubbly, 2 to 3 minutes. Remove from heat; stir in half-and-half, Cheddar cheese, salt, pepper, and cayenne. Return to heat and cook, stirring constantly, until sauce is smooth, about 5 minutes. Keep warm until serving.

HALF-AND-HALF CHEDDAR SAUCE

Steps:

• Melt the butter in a heavy-bottomed saucepan.
• Add in flour and whisk for 1 minute.
• Slowly add in the half and half cream and whisk until the sauce is thick.
• Add in the yolks and cook over low heat for 2 minutes.
• Add in the cheese, and stir over low heat until melted.
• Remove the sauce from the heat and season with salt, white pepper and nutmeg.
• Pour the sauce into a bowl.
• Cover the top of the sauce with buttered wax paper.
• Heat again before serving or refrigerate.

CHEDDAR CHEESE SAUCE

Steps:

• In a saucepan over medium heat, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the cheese. Cook and stir until cheese is melted., Serve 1-1/2 cups of cheese sauce with the baked potatoes. Refrigerate remaining sauce.

HOMEMADE CHEESE SAUCE

Steps:

• Place a double boiler over medium heat. Add the cubed cheese and milk and heat, stirring, until the cheese is melted and the mixture is combined, about 5 minutes. Stir in the mustard, vinegar and salt. Grate the garlic into the mixture using a rasp grater; stir to combine. Cook until the flavors meld, an additional 3 to 5 minutes.

CHEDDAR CHEESE SAUCE WITH A BECHAMEL BASE

Steps:

• Make a Bechamel sauce as follows: Heat clarified butter in medium size saucepan.
• Whisk in bread flour and stir and cook over low heat until light cream color, but at least 1 minute.
• Cool slightly.
• In another saucepan, scald the milk.
• Gradually add milk to the roux (flour and butter mixture) beating constantly with whisk.
• Bring sauce to a boil, stirring constantly.
• Reduce heat to a simmer.
• Stick the bay leaf to the onion with the clove.
• Place onion in sauce.
• Simmer at least 15 minutes stirring occasionally.
• Season very lightly with salt, nutmeg and white pepper.
• Strain through a china cap.
• Place plastic wrap on sauce to prevent formation of skin.
• Cool in cold water bath and store in freezer in ziplock bags for later use, or keep warm over warm water bath for use in dishes being currently prepared.
• To 1 qt of this Bechamel Sauce, add the cheddar cheese, dry mustard and worcestershire sauce.
• Whisk over low heat until the cheese is melted and sauce is smooth.

NIF'S SIMPLE CHEDDAR CHEESE SAUCE

Steps:

• In a small saucepan, melt butter over medium heat. Add flour and whisk very frequently for at least 2 minutes or until bubbly.
• Whisk in milk and heat until thickened, about 2 minutes.
• Remove from heat and immediately whisk in cheese and paprika until melted and smooth.
• Add salt and cayenne pepper to your taste.

WHITE CHEDDAR CHEESE SAUCE

Steps:

• In a large saucepan, melt butter over medium heat. Stir in flour and salt until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir for 1-2 minutes or until thickened. Stir in cheeses.