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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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Drizzle cheese on these
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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).
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