This Homemade Cheese Sauce is a 6-ingredient, 15 minute recipe for the richest, creamiest cheese sauce. Serve it on veggies, with nachos, over pasta, you name it!
In a medium saucepan, melt the butter over medium heat.
Whisk in flour until smooth, then gradually whisk in the milk.
Cook and stir over medium heat until thickened, about 3-4 minutes.
Stir in cheese until melted. Add additional milk for a thinner sauce if desired.
Season with salt and pepper to taste.
Notes
Tips:
*You can use any kind of milk or even light cream in this recipe! The richer the milk, the richer the sauce. If you want to go lighter, skim milk works. If you want rich flavor, opt for whole milk and a splash of cream. You can lighten this recipe even further by using half chicken broth and half milk.
Shred your own cheese! Pre-shredded cheeses contain an anti-caking agent that can result in a gritty texture.
Heat on low. Cooking on medium/low allows the cheese to melt without clumping. It's worth the extra time.
Play with flavor. This recipe is basic for a reason. Play around with it! Add 1/2-1 teaspoon of taco seasoning or chili powder to make nacho cheese sauce, spice it up with cayenne pepper, chili peppers, or diced green chiles, kick the heat up with a drizzle of hot sauce...you really can't go wrong!
Storage:Leftover sauce will last in an airtight container in the fridge for up to 2 days. To reheat, warm in the microwave or on low on the stove until heated through. You may want to add a splash of milk or water to thin the sauce when reheating.