Description
This rich and creamy white cheddar cheese sauce is perfect for elevating any dish. Its sharp, tangy flavor and smooth, velvety texture make it a fantastic addition to mac and cheese, grilled sandwiches, baked potatoes, and dips. Unlike processed cheese sauces, this recipe uses freshly shredded white cheddar, ensuring a bold and natural taste with no artificial additives.
Ingredients
Scale
- 2 cups white cheddar cheese, shredded (aged for a richer, sharper taste)
- 2 tablespoons unsalted butter (for a smooth, creamy base)
- 2 tablespoons all-purpose flour (to thicken the sauce)
- 2 cups whole milk (for a rich consistency; substitute half-and-half for extra creaminess)
- ½ teaspoon garlic powder (for subtle depth of flavor)
- ½ teaspoon mustard powder (to enhance sharpness)
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper (freshly ground for best flavor)
- ½ cup breadcrumbs (optional, for a crispy topping when baked)
Instructions
- Melt the butter in a medium saucepan over medium heat.
- Whisk in the flour and cook for about 1 minute, stirring continuously to form a smooth roux.
- Slowly add the milk, whisking constantly to prevent lumps from forming.
- Simmer for 2–3 minutes, stirring occasionally, until the sauce begins to thicken slightly.
- Reduce heat to low and gradually stir in the shredded white cheddar, mixing until fully melted.
- Add the garlic powder, mustard powder, salt, and black pepper, blending well.
- Adjust the consistency if needed by adding a splash of warm milk if the sauce becomes too thick.
- Use immediately as a sauce for pasta, vegetables, baked potatoes, or as a dip.
- For a baked version, transfer to an oven-safe dish, sprinkle with breadcrumbs, and broil for 2–3 minutes until golden brown.
Notes
- Use freshly shredded cheese instead of pre-packaged shredded cheese, which contains anti-caking agents that may affect the sauce’s texture.
- For a spicier version, add a pinch of cayenne pepper or a dash of hot sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat over low heat, adding a splash of milk to restore creaminess.
- This sauce works well in casseroles, as a dip for pretzels, or drizzled over burgers and fries.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250 kcal
- Sugar: 5g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 55mg
Keywords: white cheddar cheese, cheese sauce, mac and cheese sauce, cheddar cheese dip