Name: Homemade Cheddar Cheese Sauce
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; ¼ teaspoon salt; 1 cup whole milk; 1 ¾ cups shredded sharp Cheddar cheese

Don't care for Velveeta&reg;? Try this recipe. It can be used in place of it. Five ingredients and in less than 10 minutes, you've got a delicious substitute for it.

Homemade Cheddar Cheese Sauce

unsalted butter

all-purpose flour

salt

milk

Cheddar cheese

Melt butter in a saucepan over medium heat. Whisk in flour and salt until a paste forms. Slowly add milk; cook and stir until fully incorporated, about 2 minutes. Add cheese, stir to combine, and cook until melted, 1 to 2 minutes.


I made it as written. Very good. I’ll be serving this cheese sauce over baked potatoes filled with broccoli, topped with sliced green onions and a dollop of sour cream, yum.

I made it as written, it is really good.  I am 
baking it right now with cauliflower and broccoli. I'm sure it will be a big hit.

This cheese sauce is delicious!  I used extra sharp cheddar for the cheese.  I made a recipe and a half and poured it on top of macaroni noodles.  My family inhaled the entire pot.

I made thus sauce for my chicken, brocolli and cheese dish and i just doubled the recipe and added a little more cheese. Turned out delicious.

Delicious! I will definitely make this again!

Easy enough to make, so there is no reason to buy velveeta (which isn’t even cheese to begin with). Serve it with vegetables, use for nacho topping, toss with cooked macaroni, use with a macaroni and cheese pizza. 
Pretty decent sauce.

This was easy to make and very creamy! I added a dash of Worcestershire sauce to give it a bite!

Made it as a topping for my baked chicken and broccoli. My kids who are so picky and usually only eat one plate if I am lucky, wanted seconds.

This recipe is great. The only problem I had with it is it was a little grainy. Next time I think I'm going to try 1 Tbsp of Flour instead of 2.

This is delicious and so simple to make.  I use rice flour because of sensitivities and heavy cream instead of milk to lower the insulin demand.  Perfect for "Caulimac and cheese".

Followed the directions exactly (but I doubled the ingredients) and it’s AWESOME. Made it for tonight’s Brussels sprouts but have enough left over so I’m gonna see if I can gently reheat for tomorrow's steamed broccoli. Thank you for such a great tasting and super easy recipe!

Excellent recipe! We used to buy jars of cheddar sauce for some recipes, but recently they have changed it for the worse. This recipe is now my go to for cheese sauce!

I will never buy velveeta again! Did not change a thing. This is so good.

10 out of 10. I made homemade mac and cheese with this recipe  turned out  amazing. I also doubled the recipe

Homemade Cheddar Cheese Sauce

Prep Time: 5 minutes

Cook Time: 5 minutes

Total: 10 minutes

Servings: 2

Author : Yoly

Ingredients

Instructions

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