Foolproof Creamy Cheese Sauce (Easy 15-Minute Recipe)

Name: Foolproof Creamy Cheese Sauce (Easy 15-Minute Recipe)
Prep time: 7 min
Cook time: 8 min
Total time: 15 min
Ingredients: 3 tablespoons butter; 3 tablespoons flour; 1 ¾ cups milk or cream warmed for 1 minute in the microwave; 8 ounces shredded monterey jack cheese; 1 teaspoon black pepper; ½ teaspoon sea salt; 1-2 tablespoons of milk if necessary

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Want a creamy, delicious cheese sauce in minutes? This easy recipe for cheese sauce is ready in just 15 minutes, with only 7 minutes of prep time. You can use it as a versatile dipping sauce for chips and pretzels or as a tasty topping for burgers, chicken, and veggies.

Why This Recipe Works

No-Lump Guarantee: Warming the milk before adding it to the roux prevents the sauce from seizing or getting lumpy.
Super Creamy: Using a block of cheese (instead of pre-shredded) ensures it melts perfectly without any gritty texture.
Ready in 15 Minutes: It tastes like a gourmet sauce but comes together faster than a box of mac and cheese.

What You Will Need:

3 tablespoons of butter
3 tablespoons of all purpose flour
1 ¾ cup of milk or cream warmed for 1 minute in the microwave
8 ounces of shredded Monterrey jack cheese
1 teaspoon of black pepper
½ teaspoon of sea salt
1-2 tablespoons of milk if needed

The Butter and the Flour for the Cheese Sauce

The combination of cooked butter and flour is a roux. Here is a link to learn more about roux and how they can be used in your cooking. The butter and flour needs to be stirred and cooked over a medium heat for about three minutes. It is important that you keep your eye on the roux because it may get clumpy from lack of stirring. While the butter is melting it is a good idea to warm the cream for about a minute in the microwave. Warm the cream ahead of time if your microwave is not close to the stove. Please use a microwave safe bowl or cup to warm the cream.

Why? The reason you warm the cream is that if cold cream hits the hot roux, you will have to warm everything up again. The roux and cream will get to know each other better if they are both warmed up. So when the three minutes have passed and the roux is made add the cream. Mix for about 2-3 minutes until the cream has combined with the cream and the combination of the two starts to thicken.

Adding the Cheese

Cheese shredded from a block will melt better than the bagged cheese. The bagged cheese is coated with a substance to keep the cheese from clumping. Shedding an eight ounce block of cheese just takes a minute and is not difficult. Add the cheese and stir to combine and melt for about three minutes. Add the sea salt and pepper after combined. This is also the time to add extra milk if your cheese sauce is too thick. Serve right away or refrigerate for later!

Variations on the Sauce

There are many variations to this cheese sauce. Add ground cumin, garlic powder, onion powder, and a bit of diced tomato you have a queso. Or add caraway seeds to a Swiss cheese sauce and you add a rye taste to it. Add hot sauce, pepperoni, or anything you like. However you change up the 15 minute cheese sauce recipe, make it your own!

Use my Cheese Sauce recipe on my 2 Ingredient Turkey Burger or try it on my Loaded Cheeseburger Enchiladas recipe

FAQ's:

What is a roux, and why is it important for this cheese sauce?

A roux is a mixture of cooked butter and flour. It's essential because it acts as a thickening agent for your sauce, creating a smooth and creamy texture.

Can I use pre-shredded cheese instead of shredding my own?

While you can, it's not recommended. Pre-shredded cheese is often coated with anti-caking agents that can prevent it from melting smoothly, resulting in a grainy sauce.

How can I make my cheese sauce thicker or thinner?

To thicken the sauce, you can cook it a little longer over low heat. If it's too thick, simply stir in a tablespoon or two of milk until you reach your desired consistency.

How do I store leftover cheese sauce?

You can store leftover cheese sauce in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm it on the stove over low heat, adding a splash of milk to help it become smooth again.

Can I use other types of cheese in this recipe?

Yes, this recipe is very versatile! You can use cheddar, Swiss, pepper jack, or a combination of your favorite melting cheeses. Just be aware that some cheeses may not melt as smoothly as others.

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