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This mild, kid-friendly sauce is creamy and velvety, with a subtle tang from sharp cheddar. Try it with steamed or sautéed veggies, baked potatoes, nachos, open-faced roast beef sandwiches, and hot cooked macaroni or penne. Using sharp cheddar cheese is important here, as you want the zippy flavor mild just doesn't have. And here's a bonus: This slimmed-down sauce boasts a fraction of the fat you'd find in regular or processed cheese sauces. GalleryRead the full recipe after the video. Recipe SummaryYield: Serves 8 (serving size: 1 1/2 tablespoons) Advertisement
DirectionsChef's NotesTips: Remove from heat, then stir in the cheese to ensure that the sauce doesn't curdle. The flour helps stabilize the dairy mixture, but if it's boiled after the cheese is added, the sauce will separate or curdle. Nutrition FactsPer Serving: 37 calories; fat 1.9g; saturated fat 1.2g; mono fat 0.5g; poly fat 0.1g; protein 2.3g; carbohydrates 2.6g; fiber 0.1g; cholesterol 6mg; iron 0.1mg; sodium 115mg; calcium 71mg.
By Amy H. from Detroit, MI Anything with cheese! Ingredients For creamy cheese sauce
How To Make creamy cheese sauce
This is the best cheese sauce recipe ever. It only takes 5 minutes and 6 ingredients to make the most delicious, creamy cheese sauce for fries, soft pretzels, broccoli, etc. During three of my six
pregnancies, my most-craved food combination was cheese fries and kale salad (haha)! So, I created this recipe for the best cheese sauce ever! You'll never buy the canned sauce again once you try this homemade recipe! This cheese sauce is creamy, cheesy and easy to make in 5 minutes with only 6 ingredients. It’s the most delicious cheese sauce for fries,
soft pretzels (or pretzel bread), broccoli, etc. and perfect to whip up whenever the craving strikes without having to go to a restaurant. Let's discuss the ingredients in
this recipe, as well as possible substitutions. This cheese sauce recipe is easy to make in 5 minutes with only 6 ingredients! We'll walk through the process step-by-step and don't forget to watch the video. To begin we make a roux by melting the butter in a small saucepan over medium heat. Then, once the butter is melted, add the flour and salt and whisk to combine. Cook until mixture is bubbly and just lightly browned (about 30-60 seconds) Then, whisk in the milk until smooth and continue cooking until mixture is slightly thickened. Add the cheese (both cheddar and American) and whisk until they are melted and mixture is thick and smooth. Serve this homemade cheese sauce with fries (homemade or frozen), broccoli, pretzel bread, soft pretzels, use it to make nachos, etc. Store this recipe in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months. It will thicken as it cools. Gently warm it in the microwave or on the stovetop to reheat and serve again. Recipe FAQsWhat cheese melts best for sauce? I prefer using a mixture of sharp cheddar and American cheese for the best flavor and texture. How do you make cheese sauce stay melted? Keep it warm, it thickens as it cools. How do you make cheese sauce more flavorful? I love the flavor of this recipe. However to "spice it up" you could add hot sauce, smoked paprika, garlic, onions, crumbled bacon, etc. If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don't forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube - be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations! This is the best cheese sauce recipe ever. It only takes 5 minutes and 6 ingredients to make the most delicious, creamy cheese sauce for fries, soft pretzels, broccoli, etc. Prep Time 5 mins Cook Time 5 mins Total Time 10 mins Course condiment, sauce, Side Dish Cuisine American Servings 8 servings Calories 111 kcal
Ingredient Substitutions
ServeServe this homemade cheese sauce with fries (homemade or frozen), broccoli, pretzel bread, soft pretzels, use it to make nachos, etc. Store/freezeStore this cheese sauce recipe in an airtight container in the refrigerator for up to 5 days or in the freezer for 2 months. It will thicken as it cools. Gently warm it in the microwave or on the stovetop to reheat and serve again. Serving: 2TBSCalories: 111kcalCarbohydrates: 3gProtein: 6gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 27mgSodium: 274mgPotassium: 63mgFiber: 1gSugar: 2gVitamin A: 285IUCalcium: 192mgIron: 1mg This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! Reader InteractionsCan I substitute heavy cream for milk in cheese sauce?Heavy whipping cream (or half and half) is the perfect substitute for milk in mac and cheese. This is actually a great option! The thicker consistency will produce a dreamy, creamy sauce that everyone will love. The flavor is bolder and richer, too, and you may enjoy it more than the original.
Can heavy cream be used to make cheese?Instead of just whole milk, you could use a 1:1 ration of whole milk and heavy cream or even JUST heavy cream for creamier cheese.
Is heavy cream the same as heavy whipping cream for mac and cheese?Yes! Since they are the same product, you can use heavy whipping cream and heavy cream interchangeably. Both are a versatile, all-purpose product for adding thick, creamy elements to sauces to soups to desserts, so it's worth keeping one on hand in your fridge.
How do you make a thick cheese sauce?You just want to use one or two teaspoons of cornstarch or flour for your cheese sauce. Along with this, you'll also want to add about half a cup of water to the mix. You need to whisk the cornstarch or flour together with cold water in a small bowl so that it becomes a slurry.
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