Easy Cheddar Cheese Sauce (White Cheddar)
8/19/2026
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This cheddar cheese sauce is creamy, easy to make, and ready in 20 minutes. I love serving it over vegetables, using it as a dip for chips, or tossing it with noodles for an easy mac and cheese.
Easy Cheddar Cheese Sauce
This white cheddar cheese sauce is a versatile, roux-based sauce for topping, dipping, and tossing. The butter and flour create the thickening base, and milk loosens it into a creamy sauce before the cheese is added.
I have a handful of cheesy favorites on Cheese Knees, including Velveeta cheese sauce, mac and cheese sauce, and cheese fondue. This cheddar cheese sauce keeps it simple with a roux, milk, and freshly shredded sharp white cheddar cheese.
Ingredients to Gather
- Butter: butter and flour form the roux that thickens the sauce.
- Flour: flour works with the butter to create the thickening base.
- Milk: I use 2% milk to loosen the roux into a sauce; 1% or whole milk also works.
- Sharp white cheddar cheese: freshly shredded sharp white cheddar gives the sauce a pronounced cheesy flavor.
- Spices: granulated garlic, salt, and pepper to taste season the sauce.
- Hot sauce: 1–2 tablespoons are optional, but add a little heat.
Other cheese options
Any freshly shredded cheddar cheese or blend can work in this sauce. Freshly shredding a block is the key because it helps the cheese melt smoothly. Yellow or orange cheddar changes the color, while Pepper Jack and Colby Jack change the flavor.
- Yellow/orange cheddar cheese
- Pepper Jack cheese
- Colby Jack cheese
Get More
Cheddar Cheese Recipes
Looking for more recipes with cheddar cheese? Check out our cheesy collection of cheddar cheese recipes.
How to Make Smooth Cheddar Cheese Sauce
Don’t skip the roux: butter and flour create the thickening base for this cheddar cheese sauce.
Use freshly shredded cheese: shred a block of cheddar before you begin. It is recommended for a smoother melt than pre-shredded cheese.
Use a sharp cheddar: a sharper cheddar cheese gives the sauce a stronger cheese flavor.
Whisk in the milk gradually: add the milk slowly while whisking constantly so it incorporates smoothly into the roux. Continue whisking as the sauce thickens.
Add the cheese off the heat: remove the saucepan from the heat before adding the shredded cheddar, then whisk until it melts.
Serve it Up
Make Mac and Cheese: toss your cheese sauce with about 8 ounces of cooked noodles for a quick mac and cheese sauce.
Serve with Veggies: steam your favorite veggies such as broccoli or cauliflower and then top it with this cheddar cheese sauce!
Use as a Dip: Use this sauce as a dip for raw veggies, chips, etc.
White Cheddar
Mac and Cheese
Say hello to this creamy, cheesy white cheddar mac and cheese! This delicious mac and cheese recipe is made on the stovetop with 3 whole cups of white cheddar.
Storage
If you have leftover cheddar cheese sauce, transfer it into an airtight container and store it in the fridge for up to 3 days.
To reheat, add a splash of milk if the sauce needs thinning, then warm it on the stovetop over medium-low heat.
Cheddar Cheese Sauce FAQs
This recipe uses freshly shredded sharp white cheddar for a pronounced cheddar flavor. Yellow or orange cheddar, Pepper Jack, and Colby Jack can also be used as existing alternatives, but the color and flavor will change.
Freshly shredding a block of cheddar is recommended for this sauce. Freshly shredded cheese melts more smoothly than pre-shredded cheese, which can contain additives.
Start with the butter-and-flour roux, whisk the milk in gradually, and keep whisking as it thickens. Remove the saucepan from the heat before adding the shredded cheddar, then whisk until the cheese melts.
Serve it over cooked vegetables such as broccoli or cauliflower, use it as a dip for chips or raw vegetables, or toss it with about 8 ounces of cooked macaroni for a quick mac and cheese.
Store leftover sauce in an airtight container in the refrigerator for up to 3 days. Reheat it on the stovetop over medium-low heat; add a splash of milk if it needs thinning.
Yes. The current recipe notes that you can mix the sauce with around 8 ounces of cooked macaroni noodles. Add the cooked noodles to the finished sauce and toss to coat.
Cheddar Cheese Sauce
Ingredients
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1.5 cups 2% milk
- 8 oz. sharp white cheddar cheese, freshly shredded
- 1/4 teaspoon salt
- pepper, to taste
- 1/4 teaspoon granulated garlic, or garlic powder
- 1–2 tablespoons hot sauce
Instructions
- Begin by shredding your block of cheese. I like to use a thick grate for this, but any size will work because it will eventually melt. Set the shredded cheese aside until the roux is ready.
- Prepare the cheese sauce by heating a saucepan over medium-high heat. Add butter.
- When the butter is melted, add flour and whisk until the butter and flour form a paste. Allow the butter and flour to cook for about one minute.
- Slowly add milk to the pot, whisking constantly. Continue to whisk the roux over medium-high heat for about 4-6 minutes or until the roux thickens.
- When the roux is thick, remove from heat and add the shredded cheddar cheese. Whisk until the cheese has melted.
- Add granulated garlic, hot sauce, salt, and pepper to taste to the cheese sauce. Mix well.
- Serve immediately over cooked vegetables, as a dip, or tossed with cooked noodles.
Tips & Notes
- I recommend purchasing a block of cheddar cheese and shredding it freshly for best results. The sharper the better, IMO!
- I used 2% milk, but 1% milk or whole milk will work too.
- To make mac and cheese, mix with around 8-oz. cooked macaroni noodles.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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