Homemade Cheddar Cheese Sauce: Smooth, Golden and Ready in Ten Minutes

Ingredients for Homemade Cheddar Sauce

This recipe makes about 2 ½ cups of sauce, enough for 6 to 8 servings.

• 3 tablespoons unsalted butter: the base of the sauce.
• 3 tablespoons all-purpose flour: thickens the milk into a creamy base.
• 1 ½ cups whole milk: warmed, for a smooth, rich sauce.
• ½ cup evaporated milk or half-and-half: makes the sauce extra creamy and helps it stay smooth when reheated.
• 8 ounces sharp cheddar cheese: freshly shredded, about 2 cups.
• ½ teaspoon dry mustard powder: brings out the cheddar flavor.
• ¼ teaspoon sweet or smoked paprika: for color and warmth.
• ¼ teaspoon garlic powder: a gentle savory note.
• ¼ teaspoon salt: adjust to taste, since cheese is already salty.
• Pinch of cayenne pepper: optional, for a soft warmth.

Choosing the Right Cheese

Shred your own cheese. This is the single most important tip for a smooth sauce. Pre-shredded cheese in bags is coated with starch to keep it from clumping, and that coating can make the sauce grainy. A block of cheddar and a box grater take only two minutes.

Sharp or extra-sharp cheddar gives the boldest flavor. Orange cheddar makes the sauce golden like the one in the photo, while white cheddar gives a paler but equally delicious sauce.

For a milder, kid-friendly sauce, use medium cheddar or mix half cheddar with half Monterey Jack, which melts beautifully. For a little heat, try pepper jack.

Evaporated milk is sold in cans in the baking aisle. It is a wonderful trick for cheese sauce because it helps keep everything smooth and stable.

Whole milk gives the richest result, but 2 percent milk works fine. Avoid skim milk, which makes a thin sauce. And use real butter rather than margarine for the best flavor and a smooth, glossy finish.