clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Cheese sauce in a plate

Cheese Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Gigi Mitts


Cheese sauce recipe with optional spices.


  • Milk: 2 cups. Milk adds some sweet taste to the cheese sauce and helps the melting process.
  • Purpose flour: 4 Tablespoons. The flour helps thicken the cheese sauce.
  • Butter: 3 ½ Tablespoons. It gives the cheese sauce a rich flavor and annuls the taste of flour.
  • Cheese: ½ cup (3,5 oz). If you want to achieve a stronger taste use freshly grated cheese, but if you prefer a mild taste, coated shredded cheese will do the trick.
  • ¼ teaspoon onion powder (optional).
  • A pinch of pepper (optional).


  • Large saucepan: 1 pc;
  • Stirring spoon: 1pc;
  • Serving dish: 1 large bowl or 6 small cups.


Step 1: Prep

Take the large saucepan and pour 2 cups of milk inside. Add 4 tablespoons of purpose flour and 3 ½ tablespoons of butter.

If you decide to make some spicy cheese sauce, wait until the last step, when the cheese is semi-ready. In the meantime, you can shred the cheese into smaller pieces (optional).

Step 2: The Cooking

Here’s where it gets really good and your whole house starts smelling like cheese (my house smells like cheese all the time and I don’t even make cheese sauce).

First, turn on the stove to medium heat (don’t try to speed up the process by turning on the high heat, as you will burn the dairy products, I know you like shortcuts!) and start stirring or whisking the mixture.

Keep stirring while the butter melts and the mixture starts to boil.

Cooking the butter properly in this mixture is very important (it will help remove the taste of the flour). As you stir the mixture, the flour will slowly disappear and the sauce will become thicker.

Step 3: Adding the Cheese

As the mixture is becoming thicker, stir for another 2 or 3 minutes. Then, remove the saucepan from the heat to add the shredded cheese or cheese cube inside.

You probably won’t be needing a saucepan back on the stove, as the milk will still be hot enough to melt the cheese. It’s much better to wait a bit for the milk to melt it than for it to become grainy due to direct contact with the heat.

Just keep stirring until it reaches optimal thickness. If you want to spice it up, now is the right time to add pepper or onion powder. Don’t wait for the sauce to cool down, add them while you’re still stirring.

Step 4: Service While Hot and Enjoy

Cheese sauce tastes the best while it’s still hot so make sure you serve it quickly and eat with joy!


You don’t have to be Jamie Oliver to learn this recipe. Even if you’re not an experienced chef, you shouldn’t have any difficulties with this cheese sauce recipe.