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Easy Cheese Sauce

This easy, extra creamy cheese sauce has just four simple ingredients and tastes great with broccoli, cauliflower, baked potatoes, and more!

Black Cast Iron Skillet Filled with creamy cheese sauce with a hand dipping broccoli into it.

Baked Potato Day. I would look forward to it every single Wednesday in middle school, when you’d get a big ol’ baked potato for lunch and a helping of the cafeteria’s cheese sauce. No one liked baked potato day like I did. In fact, I’m probably the only one who even liked it at all. 🤣

Alright, there are in fact a few things you need to know to make sure that you have super creamy consistency, otherwise you could easily end up with a grainy texture. Read on!

How to Melt Cheese for the Creamiest Consistency

-Melted cheese will have the best, most creamy consistency if it’s at room temperature prior to being melted.

-Avoid using cheese that’s pre-shredded. The cheese melts best if it’s purchased as a block and shredded or sliced at home.

Avoid aged cheeses. Stay away from hard cheeses like Parmesan. Those won’t melt nearly as well.

-Add the cheese to a warm base gradually. If the liquid is too hot, the fat from the cheese will separate too quickly and the consistency will be grainy or clumpy.

What to Serve with Cheese Sauce

Aside from pairing cheese sauce with roasted broccoli, cauliflower, and baked potatoes, you can also drizzle it over  homemade french fries or burgers! It also makes a great dip for pretzels, bread sticks, chicken tenders, tortilla chips, and more!

Storing Leftover Cheese Sauce

This sauce is best if refrigerated and used within 3-5 days.


  • Reheat in a skillet over medium-low heat. Add splashes of milk to loosen it up and restore it back to it’s original form.

Can You Freeze Cheese Sauce?

I love to freeze anything and everything, however creamy, dairy-based sauces such as this one don’t usually freeze well, the consistency just isn’t the same when reheated.

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Easy Cheese Sauce

4.96 from 25 ratings
This easy, extra creamy cheese sauce has just four simple ingredients and tastes great with broccoli, cauliflower, baked potatoes, and more!


  • 2 Tablespoons butter
  • 2 Tablespoons Flour
  • 1 cup milk
  • 8 oz. cheddar cheese, shredded, **See Notes


  • Shred the cheddar cheese and set it aside, it should be at room temperature when you add it to the sauce.
  • Melt the butter over medium heat in a small saucepan.
  • Whisk in flour. Continue to whisk for 1-2 minutes, until you can no longer smell flour.
  • Slowly add the milk in splashes, whisking continuously as you do so. Bring to a gentle boil, then reduce to a simmer.
  • Reduce the heat to low. Gradually sprinkle in the cheddar cheese, whisking constantly as you do so. Continue to whisk until the mixture is well-combined.
  • Let the sauce continue to heat over low heat, it may appear thin at first but it will continue to thicken upon standing.
  • Once it's reached your desired level of thickness, remove it from the heat and serve!


**Colby and Monterey Jack Cheese can also be combined with Sharp Cheddar in this cheese sauce if you want to mix it up!


Calories: 659kcal, Carbohydrates: 13g, Protein: 33g, Fat: 53g, Saturated Fat: 33g, Trans Fat: 1g, Cholesterol: 161mg, Sodium: 857mg, Potassium: 284mg, Fiber: 1g, Sugar: 7g, Vitamin A: 1684IU, Calcium: 960mg, Iron: 1mg

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63 comments on “Easy Cheese Sauce”

  1. Great cheese sauce recipe! I ended up adding 1 tablespoon of nutritional yeast and salt to season. I also used coconut milk instead of regular. Everyone loved it! Thanks for sharing!

  2. Great consistency, but a mild flavor.  I added garlic and onion powder and a little seasoning salt.  Kids loved it!

  3. I am a far cry from being a good cook. The simplicity of this recipe gave me confidence in cooking it. It was absolutely delish! Easy, fast and yummy! I have tried other recipes but they were grainy and nowhere near as tasty. I highly recommend this recipe.

    • Sounds like you did a great job with this one Sandra! I love that this one gave you confidence, nice work! Thanks so much for the great comments and for taking the time to leave a review!🙌

  4. Worked like a charm, and so delicious!! …. Fantastic !!

    How can I make a Alfredo sauce like this?

    What cheese should I use or combo so the Parmesan or Romano can be just as creamy?

  5. Excellent recipe

  6. Hi Stephanie, I’d like to use your cheese sauce recipe over broccoli and cauliflower with panko crumbs baked in the oven for our Christmas dinner. Do you think it will be okay or will baking the sauce change the consistency of it? Thanks, and Happy Holidays! Tania

  7. So good!

  8. Wonderful for our steamed broccoli!

  9. This turned out absolutely perfect! I followed the recipe exactly and also doubled the batch. I served this at my daughters sweet 16 party with a baked potato bar in my mini slow cooker on the warm setting. The cheese stayed nice and hot and the consistency was perfection the whole time.  Everyone raved about it, thank you! 

    • I couldn’t be more in love with the idea of a baked potato bar! I might do that for myself, this weekend lol😂. I’m so happy this was a hit at your daughters sweet 16! Thanks so much for the great comments!

  10. Hi Stephanie! If I make a double batch and put it in my mini slow cooker on warm, do you think the consistency would be ok? I would love to serve this for a baked potato bar and was hoping I could keep it warm in the slow cooker to make things easy. 

    • Hi Ang! YES, you can definitely do that, actually I put a single batch in a mini crock just the other weekend and it was great! 🙂 (Actually, that was my nacho cheese sauce– which you could also consider using for your baked potato bar! It’s so good and not spicy!)

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