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As a classically-trained chef, I’m always looking for shortcuts. Everyone loves to thicken sauces with a roux (a mixture of fat and flour), but cornstarch is a fuss-free, foolproof alternative that I turn to time and time again for soups, sauces, and gravies.
I’ve been making this easy 3-ingredient, 5-minute homemade cheese sauce for years. I ladle the cheese sauce over broccoli, serve it with appetizers like soft pretzels, and even toss it with cooked macaroni for the easiest homemade mac and cheese.
If you’re looking for a spicy nacho cheese sauce, stir in a tablespoon (or more) of diced pickled jalapeños. There are many ways to enjoy the simplest cheese sauce on the planet!
Table of Contents
Cheese Sauce Ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
- Shredded cheese: It’s okay to use pre-shredded cheese here. Although they are tossed with agents to prevent the cheese from sticking together, it will still melt and thicken up fine.
- Cornstarch: The perfect thickener for this easy cheese sauce, an naturally (accidentally) gluten-free.
- Evaporated milk: This pantry-friendly milk substitute lends the perfect consistency.
- Salt and pepper: It’s so important to taste your sauce as you season it or it might be bland. I keep a jar of tasting spoons next to my stove-top just for this purpose.
How to make Cheese Sauce
- In a small saucepan, combine cheddar cheese and cornstarch. Toss until cheese is evenly coated.
- Stir in evaporated milk and salt and pepper to taste (I like 1 teaspoon salt, and ¼ teaspoon pepper). Heat over medium-high heat, whisking occasionally, until cheese is melted and smooth, about 3 to 5 minutes. Reduce heat to low, cover, and keep warm until serving time. Or, transfer to a slow cooker on the “warm” setting for serving.
Recipe tips and variations
- Yield: This recipe makes about 2 cups.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Slow cooker: Make the recipe as directed below, on the stove, and then transfer it to your favorite slow cooker (I used one of the “mini sizes” and there is room for a double batch of this cheese sauce recipe). I’ve left it on the “warm” setting for a few hours and all it ever needs is a little stir. It works really well!
- Spicy: You can stir in a can 4-ounce of diced green chiles, drained, for some extra flavor and heat. You can do that on the stove or in a slow cooker. If you add them to the slow cooker, just be sure the cheese sauce is back to “hot” before serving (the chiles might cool it down temporarily).
Homemade Cheese Sauce FAQs
You can thicken cheese sauce by creating a roux on the front end (usually with butter and flour) or with a thickening starch such as corn starch, tapioca starch, or arrowroot starch. I prefer cornstarch because it produces a smoother, silkier sauce without the taste of flour.
Cheese sauce thickens as it cools, so if yours is getting too thick to handle, stir in milk (a tablespoon at a time) while heating your cheese sauce over medium-low heat.
Medium cheddar cheese melts easily without graininess, so I reach for that over sharp cheddar. Mozzarella, gruyere, Monterey Jack, and Havarti are also excellent melters. They will give a different flavor to your cheese sauce, though.
Either thickener can work. I reach for cornstarch because it’s powdery consistency leads to a smooth, silky cheese sauce that doesn’t have a raw flour taste. Cornstarch is also a stronger thickener, so you can use less overall compared to how much flour you’d need to thicken the same amount of sauce.
Homemade Soft Pretzels
Homemade Soft Pretzels that are soft and chewy on the inside and crackly brown on the outside. Knot or twist your way to the BEST soft pretzels you’ve ever had! The Oktoberfest pretzels in Munich are…
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Homemade Cheese Sauce Recipe (Cheddar Cheese Sauce)
Ingredients
- 2 cups shredded cheddar cheese (see note 1)
- 1 tablespoon cornstarch
- 1 (12-ounce) can evaporated milk
- Salt and freshly ground black pepper
Instructions
- In a small saucepan, combine cheddar cheese and cornstarch. Toss until cheese is evenly coated.
- Stir in evaporated milk and salt and pepper to taste (I like 1 teaspoon salt, and ¼ teaspoon pepper). Heat over medium-high heat, whisking occasionally, until cheese is melted and smooth, about 3 to 5 minutes.
- Reduce heat to low, cover, and keep warm until serving time. Or, transfer to a slow cooker on the "warm" setting for serving.
Recipe Video
Notes
- Shredded cheese: It’s okay to use pre-shredded cheese here. Although they are tossed with agents to prevent the cheese from sticking together, it will still melt and thicken up fine.
- Yield: This recipe makes about 2 c.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Slow cooker: Make the recipe as directed below, on the stove, and then transfer it to your favorite slow cooker (I used one of the “mini sizes” and there is room for a double batch of this cheese sauce recipe). I’ve left it on the “warm” setting for a few hours and all it ever needs is a little stir. It works really well!
- Spicy: You can stir in a can 4-oz. of diced green chiles, drained, for some extra flavor and heat. You can do that on the stove or in a slow cooker. If you add them to the slow cooker, just be sure the cheese sauce is back to “hot” before serving (the chiles might cool it down temporarily).
Can I use whole milk instead of evaporated milk?
Hi Tykeyia, thanks for writing! I haven’t tried it myself, sorry. You may need to add more cheese or milk to get the correct consistency, since whole milk has less fat than evaporated milk. If you try it, please write back! – Meggan
The BEST!
Thanks, Heather! – Meggan
Wonderful recipe Meggan! Quick, easy, and really tasty! Thanks.
You’re welcome, Renee! Take care! – Meggan
I will try this soon. Evaporated milk plus corn starch sounds magic. In fact, I’m going to try adding Romano and Asiago instead of Cheddar to imitate an Alfredo Sauce, plus add “Better Than Bouillon” chicken base.
I hope you love it, Krusatyr! Sounds like a delicious plan! – Meggan
Easy, quick, and delicious. Important to not over cook the sauce. I have taken to experimenting with different cheese combos, and a recent favorite is 1/4 aged white cheddar with 3/4 jack. I double the recipe. Thanks for posting.
You’re welcome, Chris! Happy experimenting and thanks for writing! – Meggan
I ate this dip with Wilde brand nacho chips which are made from chicken breast meat and are quite tasty. The bag shows a cheese dip with fresh jalapeños as a serving suggestion. I used 2/3 mild cheddar and 1/3 monterey jack for variety. Delicious and guest worthy.
Sounds delicious, Ron! Take care! – Meggan
Kudos on the use of evaporated milk and starch.Cheese needs emulsifiers,if one has sodium citrate you`ll get the creamiest sauce ever no matter what kind of cheese and will also re heat well.
Thanks, lowandslow! – Meggan
Hi Meggan,
Thank you for sharing this recipe! After over three years (no kidding) of searching for the best cheese dip recipe, I finally found yours. The evaporated milk was the key. I added diced jalapeño and Rotel diced tomatoes (with fire-roasted hatch chiles) and it came out spectacular. Next time I will use a bit less evaporated milk as I prefer a thicker sauce for dipping.
Amazing 👏 thank you again!!
You’re so welcome, Ross! I’m so happy you found it and loved it! – Meggan
Love the convenience and the fact that it doesn’t include butter. Use this recipe repeatedly. Typically I use it over broccoli on baked potatoes.
That sounds delicious, Fran! Glad you love it. – Meggan
This sauce came out amazing and so tasty. I put it over macaroni. The only issue was it was a little salty .
I think the chef should put (optional) beside salt especially for my high blood pressure folks ( me) .
Other than that amazing recipe and easy to follow.
Hi Kerry, you are right about the salt, and I usually do, so I’m sorry this one wasn’t like that. I usually say add salt and pepper to taste, and then I list what I personally use, but it should not be built into the recipe. My mom follows an extremely low-sodium diet so I know that’s how it needs to be. I will fix the recipe. I’m sorry about that! Thank you for letting me know. -Meggan
Absolutely delicious 😋
I added 1-2 tbsp of self raising flour as my sauce wouldn’t thicken up
I was a super yummy cheesey sauce
The next time I added
I also added 1tbsp of onion powder and 1 tbsp of garlic powder
It was so delicious 😋
Thank you ❣️
Yum! Sounds like some great additions! Thanks for sharing Raeleen! -Meggan
Delicious and easy. Does it freeze well?
I’m so happy you enjoyed it, Bev! I haven’t tried freezing this myself, but I don’t see why it wouldn’t freeze well. I would make sure it’s airtight and freeze for 3 to 4 months, after that the texture and taste may be affected. – Meggan
Made it tonight to top over baked potatoes with bacon bits and sour cream…this absolutely the best and easiest cheese sauce recipe I have found.
I will save the left overs to make Mac n cheese.
What difference the evaporated milk makes.
That sounds delicious, Danimarie! I’m glad you enjoyed it! Take care! – Meggan
Made it tonight to top over a baked potatoes with bacon bits and sour cream…this absolutely the best and easiest cheese sauce recipe I have found.
I will save the left overs to make Mac n cheese.
What difference the evaporated milk makes.
Simple AND Delicious? YES!
I like to add about a teaspoon of dijon mustard along with the listed ingredients. Really good, really!
Thank you, Chef Stevv! Dijon sounds like a great addition! – Meggan
Super Delicious! Super Easy! I doubled the recipe, using sharp white cheddar. My only modification to this recipe was that I added 1 tsp ground mustard (Coleman’s).
Poured sauce over a broccoli/cauliflower blend topped with a panko topping – YUM.
That sounds so delicious, Steve! Thanks for sharing your tips! Happy Thanksgiving! – Meggan
Not sure if I did something wrong but it seemed to thicken way too much.
Hi Jason, I’m sorry your cheese sauce was too thick. My best guess is you may have used a little too much cornstarch or not enough cheese. I hope your next batch comes out fantastic! – Meggan
How much cheese? How much cornstarch? How much milk? I dont see any amounts on mobile…?
Hi Confused, the ingredient amounts are listed in the recipe card. Sorry for the confusion! You can access it by clicking the “Jump to Recipe” button at the top right of the page, clicking the “Homemade Cheese Sauce Recipe” link in the Table of Contents, or continue to scroll down the post and the recipe will be in the recipe box. I hope this helps and you love this cheese sauce! – Meggan
Can you substitute 2% Milk for the evaporated milk
Hi Tina, thank you so much for your question. I haven’t tried it myself, sorry about that! I don’t see why it wouldn’t work. Evaporated milk has a higher fat content than 2% milk, so you may need to adjust the amount of cheese or milk. Sorry again, hope this helps! Please let me know if you have any more questions! – Meggan
Delicous
Thank you for your comment, Shastina! I’m glad you loved it! – Meggan
I thought this recipe was too good to be true but I went ahead and tried it. IT IS SO GOOD AND EASY!!!!
Hi Sunshine Ray, thank you for your comment! I’m glad you loved it! – Meggan
Easiest cheese sauce to make. I am Gluten Free and appreciate this recipe not calling for flour.
So great! Super easy and delicious, and it’s alot! Can you use whole milk, I want to try a half recipe!
Forgot to rate the recipe in my last comment… 5 stars for simplicity and speed, 5 stars for taste, 4 stars for texture… But not worth docking it overall!
I love how dead easy this is! I had some cauliflower gnocchi in the air fryer and wondered what the heck I would eat it with them decided I needed a cheese sauce, and this hit the spot! I’ll use this as a quick Mac n cheese dupe for my daughter who’s currently obsessed with the powdered crap. And I love that it’s coeliac friendly…. Making a roux with gf flour just doesn’t work well for me. Thank you!!
Thanks Bree, I’m so glad you loved it! – Meggan
I think I may have used too much corn starch. I’ve seen this recipe sans corn starch, and I may try it that way next time. It’s still good–a a Dijon or dry mustard might be a good add-in, but delish!
I don’t comment on blogs. I have to say after many failed cheese sauce recipes this is PERFECT. I’ve tried so many different things and this gets it just right and it’s so easy which is the best part. It has opened the door to try so many new things and cheeses. I have even begun grating my own cheeses to use with this recipe. Highly recommend!!!!
The flavor and instructions are amazing! I found that the original size of the pretzels was fairly large so I cut each piece of dough in half. I literally couldn’t stop eating them!
Glad it was a hit! Thanks Dani! -Meggan
Is this sauce something that could be kept on a heated buffet?
Hi Alyssa, off the top of my head I don’t know for sure. Evaporated milk feels like a fairly stable dairy product when I think about it, but without testing this I don’t know for sure. The biggest issue would be whether it separates or congeals, both would be gross. I’m assuming you’re thinking of putting it in a crockpot or something (or were you thinking more like a heated chafing dish?). I can test it and find out, but probably not in time for whenever you would need to know (my next test kitchen day is January 25th). I wish I could tell you with certainty whether it would work! I feel like it would probably be fine, and this is definitely an important question for the recipe. I just would hate for you to be disappointed. Sorry about that. I’ll post my results once I’ve had a chance to test it out! Thanks. -Meggan
Hi Alyssa, I tested this! Yes, it was great in a mini crockpot on the “warm” setting. If I left it uncovered, a skin formed, but it wasn’t anything that couldn’t easily be stirred back in. And, sometimes the sauce looked like it was a little textured from siting (looked like it curdled, maybe?) but a quick stir and it was as smooth as ever, no issues. I let it sit in the crock pot for about 3 hours. It was great! I also tried stirring in a can of diced green chiles (the 4-ounce size, drained) it that was good too. All in all, no issues on a buffet as long as you can keep it warm. It held up really well. Thanks for the question! -Meggan
Best and easiest cheese sauce ever . I used pizza mozzarella and some powdered cheddar, garlic salt, pepper and parsley, dash of cayenne , so good!!!!! Oh, I also did in microwave. Thanks for the awesome recipe👍
Thanks so much Susie! I’m glad you liked the recipe! 😀 -Meggan
Hello, your recipe looks easy and delicious. I need to prepare this for a catering event for 50 people . It will bee drizzled on roasted potatoes. Can you please help modify the ingredient list. Much appreciated!!
Hi Shelia, there is a slider on the recipe that allows you to change the quantity (from 2 cups to say, 20 cups, as an example). The ingredient list will change accordingly. I don’t know how many pounds of roasted potatoes you need to serve 50 people or how much cheese sauce you want to drizzle, I’m sorry about that! I have never had a catering business myself to know these things, but I am very excited for yours! Good luck! -Meggan
Really good and easy to make. I didn’t want to mess a pan so I microwaved for 3 minutes at 30 second intervals and stirred. Came out perfect. Great w pretzels!
Just amazing! My daughter and I have been looking for a cheese sauce for pretzels. This is the first one we tried and we are stopping here! Thank you so much for sharing this recipe.
For chips, consider putting in a half jar of your favorite salsa!
I was looking for a quick and simple cheese sauce to go with my homemade pretzels and this sauce was not only easy to put together- it was delicious! My husband and I loved it and will definitely make it again 😀
Wonderful Laurie! Thank you so much! There are a lot of bad cheese sauce recipes out there, so I appreciate that you tried mine and I’m so relieved that you liked it! And that your husband did (always the true test right?). 🙂 Thank you again!
This is 100% crazy I just went to Disneyland land with my parents and siblings and I had one of there pretzels I was in love!!!! And when I tried this recipe I doubted that it would work but I’m stunned it tastes amazing I’m reliving Disney pretzels all over again!! Thanks so much!
-emma
This is 100% crazy I just went to Disneyland land with my parents and siblings and I had one of there pretzels I was in love!!!! And when I tried this recipe I doubted that it would work but I’m stunned it tastes amazing I’m reliving Disney pretzels all over again!! Thanks so much!
That nacho cheese sauce was gross. No one liked it.
Sorry to hear that, Angela. We really like it in our house, but everyone is entitled to his or her own opinion. I hope you find one you like!
I don’t know what you were talking about it was amazing
Did nobody teach you any manners? You could have said that it wasn’t to your taste, among other things.