Easy Cheese Sauce

5 from 1 vote

Learn how to make cheese sauce the easy way with this no-roux-required method for the perfect creaminess every time.

Prep Time3

Cook Time2

Total Time5

Servings: servings

1 cup Whole milk You can substitute low-fat milk, but do not use fat-free milk.
2 tbsp Wondra flour To make a substitute, mix 1 cup all-purpose or cake flour with a 1/2 teaspoon of cornstarch. Sift through a mesh strainer twice, and then use 2 tablespoons of this mixture in place of the Wondra flour.
1/4 tsp Salt
1/8 tsp White pepper, optional
2 tbsp Butter
1/2 cup Mild cheese, grated Choose from different varieties, including mild or medium cheddar, Colby, or Monterey. Do not use long-aged cheese.
1/4 tsp Dry mustard You can substitute 1/2 teaspoon of prepared mustard.

In a small saucepan, add the milk, flour, salt, pepper (if using), and butter.
Bring the mixture in the saucepan up to a boil, and boil for 1 minute, stirring constantly. The mixture will thicken. (See video.)
After one minute, remove the saucepan from the heat.
Add the dry mustard (if using) to the mixture, and stir well to incorporate.
Add half the cheese to the mixture, and stir well until completely melted.
Add remaining cheese to the mixture, and stir well until completely melted.
You can now use your homemade cheese sauce.
To store, refrigerate the cheese sauce in a tightly-sealed container with a piece of plastic wrap placed over the cheese sauce to prevent the development of a "skin" on top of the sauce.
Refrigerated, the cheese sauce will stay fresh for up to 4 days.
You can freeze this cheese sauce but for no longer than 3 months. When ready to use, allow the sauce to thaw in the refrigerator and then warm in a saucepan on low heat.

Find this recipe and video at https://marysnest.com/how-to-make-easy-cheese-sauce/