Cheddar Cheese Sauce Recipe

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Our Test Kitchen shares the recipe for this speedy sauce that's perfect over vegetables, omelets or any items made tastier with melted cheddar. Surprise your family tonight by drizzling some on baked potatoes. Then use up the extra sauce in the two dishes that follow.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:44 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 44 servings


  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 cups milk
  • 2 cups (8 ounces) shredded cheddar cheese
  • 6 hot baked potatoes

Nutritional Facts

2 tablespoons equals 55 calories, 4 g fat (3 g saturated fat), 13 mg cholesterol, 108 mg sodium, 2 g carbohydrate, trace fiber, 2 g protein.


  1. 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.
  2. Serve 1-1/2 cups of cheese sauce with the baked potatoes. Refrigerate remaining sauce. Yield: 5-1/2 cups.
Originally published as Cheddar Cheese Sauce in Quick Cooking January/February 2002, p48

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Reviewed Feb. 17, 2015

"This is a great basic recipe that is so versatile! I added a can of tomatoes and green chiles to make my own queso sauce to dip tortilla chips."

Reviewed Sep. 12, 2014

"This was good and very easy. I used it for broccoli and the kids ate it! I also cut the recipe in half as I didn't need that much. It came out fine. I did add a bit more cheese, maybe a 1/4 cup more."

Reviewed Jul. 15, 2013

"I sauteed a little diced onion then proceeded with recipe. I am not much of whole milk drinker so i diluted my milk with water. YUMMY !"

Reviewed Nov. 6, 2011

"Was not nearly as cheesy as we would have liked. Next time I will probably 1-1/2 or double the amount of cheese."

Reviewed Oct. 10, 2009

"Added some extra cheese, ground mustard and a few splashes of worstershire sauce."

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