Cheddar Cheese Sauce Recipe

4.5 6 8
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Cheddar Cheese Sauce Recipe

Read Reviews
4.5 6 8
Publisher Photo
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.
MAKES:
44 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
44 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 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

Directions

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. Yield: 5-1/2 cups.
Originally published as Cheddar Cheese Sauce in Quick Cooking January/February 2002, p48

Nutritional Facts

2 tablespoons: 55 calories, 4g fat (3g saturated fat), 14mg cholesterol, 116mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 2g protein.

  • 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
  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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Reviews forCheddar Cheese Sauce

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s_pants User ID: 174050 265522
Reviewed May. 4, 2017

"I made this for a potato bar for teacher appreciation. I went ahead and doubled the cheese to make sure it was cheesy enough and I used whole milk. Next time I don't think I would need to quite double it and I would like to try sharp cheddar as opposed to mild."

MY REVIEW
rllewis7 User ID: 7124309 220698
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."

MY REVIEW
katecrid47 User ID: 7098019 58638
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."

MY REVIEW
rehab1 User ID: 7338693 58637
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 !"

MY REVIEW
lilnwfndcheerldr User ID: 6263813 39941
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."

MY REVIEW
needsomezzzs User ID: 4392298 82666
Reviewed Oct. 10, 2009

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

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