Top-down view of cheddar cheese sauce with grated cheddar on top
October 18, 2023

Why You Should Learn How to Make Cheese Sauce

October 18, 2023

Why You Should Learn How to Make Cheese Sauce

Top-down view of cheddar cheese sauce with grated cheddar on top

Learning how to make your own homemade cheese sauce is a great skill to have. Once you have the basic recipe down -- and it's a simple one with just 4 ingredients -- a whole new cheesy world awaits. You can vary the flavour of the sauce by using different types of cheese, and make it thicker or thinner by adding more milk. 

Cheese sauce is delicious over veggies, such as steamed broccoli, roasted cauliflower, and baked potatoes. Other natural pairings are mushrooms, peas, spinach, and tomatoes. Or use it to make homemade macaroni and cheese – just make the sauce, boil some macaroni, and combine.

Ingredients

Ingredients: Simple Cheese Sauce. Butter, flour, milk, and grated cheese
  • Butter: Either salted or unsalted is fine. You can also substitute with margarine, or brown butter. 
  • Flour: We typically use white flour. You don't recommend whole wheat flour as it makes the sauce somewhat grainy.
  • Milk: We use whatever milk we have on hand, usually 2 or 3.25% milk-fat. The less milk-fat the less creamier the sauce will be. 
  • Medium Firm to Firm Cheese: You can use any medium firm cheese that you like, therefore making it as mild or as flavourful as your heart (and tastebuds) desire. If you’re not sure where to start, medium cheddar’s a good place. If you want a stronger cheese taste, then opt for an old or very old cheddar. Other good options would be Monterey Jack, or Mozzarella, for a very mild sauce.

How To Make Cheese Sauce: 2 Key Points!

Top-down view of cheddar cheese sauce with grated cheddar on top

Stronger cheese = stronger-flavoured sauce

When making cheese sauce keep in mind that the flavour is highly dependant on the cheese you are starting with. The flavour of whatever cheese you use is going to mellow when cooked.

For example, if you want a cheddar-forward flavour, you have to use a strong cheddar cheese. You can easily vary the flavour by using different kinds of medium hard to hard cheese. Think about what you are going to eat with your cheese sauce and go from there.

The temperature is important

Pay attention to is the temperature of the sauce when you add the cheese. Turn the heat down to low and whisk in the grated cheese. Keep the temperature just high enough that the cheese melts.

We Didn’t Invent this Cheese Sauce

We can’t claim to have invented this recipe! Cheese sauce recipes have likely been around almost since there’s been cheese, which is apparently 7000 years and counting!


Tips: cooking for mixed groups

At today’s table, you might easily find a meat-eater along with a vegetarian or a vegan. One simple way to make a meal for mixed groups is to start with a plant-based recipe, use it as a main for vegans, top it with something cheesy for vegetarians, and combine it with meat or offer it up as a side for omnivores.  For example, try our plant-based Zucchini and Green Pea Fritters -- vegetarians can enjoy them with a  generous drizzle of cheese sauce, while omnivores can enjoy them as a side. 

Top-down view of Simple Cheese Sauce drizzled over Zucchini and Green Pea Fritters
Pinterest Pin for Simple Cheese Sauce

Recipe Card

Simple Cheese Sauce

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 10 minutes
Easy homemade cheese sauce, made with your choice of hard cheese. Delicious over veggies!
Servings 8 1/4 cup servings
Calories 225 kcal

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup milk
  • 2 cups cheese, grated {any hard or semi-hard cheese, such as Cheddar, Montery Jack, Edam, Gouda}

Instructions

  • In a medium saucepan, melt the butter over low-medium heat. 
  • Whisk in the flour, making a paste. Let the flour/butter cook for 3 to 5 minutes, stirring occasionally.
  • Stir in the milk. Turn up the heat to medium and cook stirring until the sauce is thickened.
  • Turn the heat down to low and add in the cheese, stirring to combine. 

Notes

Cooking Tips
  • The main problem that can occur is a bit of curdling. You can usually fix this with steady whisking. 
  • If it's too runny, add more cheese. If it's too thick, add more milk.
  • The flavour of the sauce is highly dependant on the flavour of your cheese. Use cheese you love and you will have cheese sauce you love! Keep in mind that cooking will reduce the strength of the cheese. So for example, if you want a strong cheddar flavour, use the strongest/oldest cheddar you can find. 
Nutrition Facts
Nutrition information is an estimate, based on cheddar cheese.
 

Nutrition

Serving: 0.25cups | Calories: 225kcal | Carbohydrates: 7g | Protein: 11g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 52mg | Sodium: 259mg | Potassium: 240mg | Fiber: 0g | Sugar: 6g | Vitamin A: 520IU | Vitamin C: 1.4mg | Calcium: 350mg | Iron: 0.4mg

Courses, Cuisines, and Keywords

Course
Sauce
Cuisine
American

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Hello!


We're creating a course: Baby Steps to Plant-Based Eating

Yes, seriously. Trying a plant-based diet can be overwhelming and we'd like to help. 

This course is for you if: 

  • you're curious about plant-based eating, but don't know where to start 
  • you have family or friends who eat plant-based and you'd like to be able to cook for them
  • you've dabbled with plant-based cooking, but would like to expand your repertoire 

Baby Steps to Plant-Based Eating will: 

  • answer your pressing questions
  • cultivate your confidence 
  • arm you with recipes

Want to learn more?  

Join our email list for updates about the course launch. You'll also get priority access to new recipes, and other subscriber privileges.