Melt: In a medium-sized saucepan, add the unsalted butter. Heat over medium heat until it melts.
Whisk: Whisk in the all-purpose flour until it makes a roux.
Stir: Add in the milk and shredded cheddar cheese to the flour mixture and stir to combine.
Melt: Whisk until the cheese is melted and smooth.
Melted butter in a pot on the stove.
Flour added to the melted butter in a pot.
Milker and cheese added to the roux.
Someone whisking the ingredients all together.
Alyssa’s Pro Tips!
How to Prevent Clumps! Cheese gets clumpy or stringy if overheated. To keep it silky smooth, stir in the cheese last, then pull it off the heat!
Too thick? Add a splash of milk to smooth it out. But if you love that thick, clingy homemade cheese sauce for pretzels or broccoli—leave it be!
Someone dipping a homemade pretzel into the homemade cheese sauce.
Someone dipping a piece of broccoli into a bowl of homemade cheese sauce.
Storing and Reheating Leftovers
If you want to make this homemade cheese sauce ahead, or you are in the rare position of having leftovers, this cheese sauce stores well and is easy to heat and use again.
In The Refrigerator: You will need to keep your cheese sauce in an airtight container for up to 2 days.
To Reheat: Microwave for 30 seconds, then stir and repeat until it is heated through. Add a splash of milk if the sauce is too thick.
Overhead shot of homemade cheese sauce.
