Creamy Cheddar Cheese Sauce (Print Version)

Rich cheddar and Parmesan blend into a smooth sauce ideal for drizzling over your favorite dishes.

# What You'll Need:

01 - 2 cups whole milk

02 - 2 tablespoons unsalted butter

03 - 1 1/2 cups shredded sharp cheddar cheese

04 - 1/2 cup grated Parmesan cheese

05 - 2 tablespoons all-purpose flour

06 - 1/2 teaspoon salt

07 - 1/4 teaspoon ground white or black pepper

08 - 1/4 teaspoon ground mustard (optional)

09 - Pinch cayenne pepper (optional)

01 - In a medium saucepan, melt the butter over medium heat.

02 - Whisk in the flour and cook, stirring constantly, for 1 to 2 minutes until foamy but not browned.

03 - Slowly pour in the milk while whisking constantly to prevent lumps.

04 - Continue stirring and cooking until the mixture thickens and gently bubbles, about 3 to 4 minutes.

05 - Reduce heat to low and add cheddar and Parmesan cheeses gradually, stirring until melted and smooth.

06 - Season with salt, pepper, ground mustard, and cayenne pepper if desired. Adjust seasoning to taste.

07 - Serve warm over vegetables, pasta, or as a dip.

01 -

It comes together in under 15 minutes and tastes like you've been simmering it for hours.
One batch transforms vegetables from boring to craveable, and your guests will ask for the secret.
You can customize it endlessly—sharper cheese, a hint of mustard, or a whisper of cayenne—and it always works.

02 -

Freshly grated cheese is non-negotiable if you want a smooth sauce—that anti-caking powder in pre-shredded cheese will make your sauce grainy no matter what you do.
If your sauce breaks and turns oily, whisk a little cold milk in a separate bowl until smooth, then whisk that back into the sauce to bring it back together.

03 -

Use a whisk, not a wooden spoon, for the first few minutes—it breaks up lumps as they form instead of letting them hide in the roux.
If you want a gluten-free version, swap the flour for cornstarch using half the amount, whisked in the same way, and watch it thicken even faster.