Kelly Liston

Homemade cheese sauce, made from four simple ingredients, can be an amazing addition to your cooking skills.  I mean, come on, what CAN'T you put cheese sauce on?  In our house, cheese sauce is most often used for macaroni and cheese.  

Making your own cheese sauce doesn't need to be so scary.  As long as you follow a few simple tips, you will have a creamy sauce that will keep everyone coming back for more.  

My husband is the resident cheese sauce maker, so one evening I was able to capture his cheese sauce making process.  I wanted you to be able to SEE what it looked like, so that you have a good idea of what to look for when you make your own.  This process involves lots of stirring and a bit of patience.  And if you are like my husband you might include a pint of beer to enjoy while you are doing all of the stirring.  

You may notice that my husband never measures anything.  Remember?  When I asked how much milk he was adding he said, “Enough.”  The whole time he was adding milk he was waiting for the perfect consistency.  When he got there, he knew it.  When he was adding cheese, he was looking for a fantastic cheesy taste.  He added cheese until it tasted right.  Making cheese sauce really couldn't be simpler and with practice, yours will be amazing too!



So, what do you plan on using your cheese sauce for?  Stay tuned for Nachos!

Homemade Cheese Sauce
  1. 1 part flour (this recipe used 2 tablespoons)
  2. 1 part butter (this recipe used 2 tablespoons)
  3. Whole Milk
  4. Cheddar Cheese, grated
  1. Melt the butter in a pot.
  2. Add flour, and combine to make a roux.
  3. Slowly add milk and stir constantly. Continue to add milk until the sauce sticks to the back of a spoon.
  4. Turn off heat completely.
  5. Add cheese, one small handful at a time, and stir until completely melted.
  6. Keep adding small handfuls of cheese until you reach the desired amount of cheesiness!
  7. Salt and pepper to taste.
  1. Keeping handfuls of cheese small, while adding to the milk sauce, keeps the sauce from cooling down too quickly. It needs to remain warm enough to melt the cheese. No one likes a broken cheese sauce.
Oh Lardy

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7 Comments on “Homemade Cheese Sauce”

  1. What kind of flour would you recommend to make this gluten free? Would any all purpose gf work? Or would you recommend an all rice flour or almond flour, etc? Thanks!

    1. I will be honest, I have never tried to make a cheese sauce without wheat flour. I would not use almond flour or coconut flour. I would definitely experiment with an all purpose gluten free flour to make the roux and see how it goes. Please comment with your results!
      Kelly Liston recently posted…How I became a “Granola Hippy”My Profile

  2. I haven’t tried this recipe yet, but I’ve experimented with several kinds of gluten-free flours to make gravy and found that I liked potato starch (NOT potato flour) the best. That’s what I’d try first.

  3. I have made cheese sauce for years. These days I use sharp cheddar and horseradish cheddar.
    The taste is outstanding. I made some mac and cheese and took some to a friend and she wanted
    the recipe to make for her wedding reception. Only problem she didn’t know how to make white sauce.
    I use the sauce on cauliflower and sometimes broccoli. If I don’t use cheese sauce I use herbed butter.

  4. I’m thinking of using sprouted spelt flour or maybe another ancient heirloom wheat that is not hybridized (so it has a different kind of gluten). How do you use it for mac and cheese? Just boil the pasta and pour the cheese over?

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