EASY CHEESE SAUCE

Cheese sauce can be used for so many different dishes and is so easy to make. This easy recipe will become a favorite to use with so many recipes and your family and friends will love it.  This is wonderful with chips as a dip, delicious on baked potatoes, broccoli, cauliflower, drizzle it over roasted vegetables when they come out of the oven.  It is good over french fries, asparagus, scrambled eggs and anything you want to put it on.  You could double the recipe for a group of people  Add spices to make it hot and keep it warm in the crock pot as a dip.  This is such a versatile recipe.  It keeps several days in the refrigerator and can be reheated in the microwave.  If it hardens on you, just add a little milk and reheat.  You can use whatever spices you like or not use any.  You might also like our recipe for homemade vanilla sauce.

Easy cheese sauce is delicious over so many foods we love.

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 cup evaporated milk (could use whole milk)

2 cups shredded sharp cheddar cheese (I shred an 8 ounce block myself with a grater)

1/4 teaspoon salt

Pinch cayenne or more if you like it a little hot

1/8 teaspoon paprika (we like the smoky paprika)

Melt butter in a skillet and add flour.  Stir to make a roux just like you were making gravy.  When starts to bubble, add milk and bring to a low boil.  Turn heat down to low and add cheese stirring to melt.  Sauce will start to thicken, remove when you get consistency you like, add spices and stir.  Makes about 2 cups of sauce.  Enjoy!

Print Recipe

5 from 1 vote

Easy Cheese Sauce

This sauce is so easy to make and one of our favorites. Great over a baked potato, on fries or to dip with tortilla chips!

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Sauce

Cuisine: American, southern

Keyword: cheese sauce

Servings: 2 cups

Author: The Southern Lady Cooks

Ingredients

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup evaporated milk could use whole milk
• 2 cups shredded sharp cheddar cheese I shred and 8 ounce block myself with a grater
• 1/4 teaspoon salt
• Pinch cayenne or more if you like it a little hot
• 1/8 teaspoon paprika we like the smoky paprika

Instructions

• Melt butter in a skillet and add flour. Stir to make a roux just like you were making gravy. When starts to bubble, add milk and bring to a low boil. Turn heat down to low and add cheese stirring to melt. Sauce will start to thicken, remove when you get consistency you like, add spices and stir. Makes about 2 cups of sauce

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