This is scratch cheese sauce that is SO easy, economical and delicious! If you are out of velveeta and you need a meltable base cheese…use this sauce!
The Players on the Field
- Butter
- Flour
- Milk
- Cheese
SO SIMPLE! This sauce is also AMAZINGLY good on loaded baked potatoes, french fries, and tater tots! Total tailgate food, my friends! (I may or may not have licked the bowl!) Psst…here’s a secret…..give me loaded tater tots & some Instant Pot Spinach Artichoke Dip and my tailgate food cravings are DONE!
I blame the quarantine for discovering how easy this sauce is to make! You see, I was making Hissy Fit Dip and did not have Velveeta in my pantry. I panicked. We ALWAYS have a loaf of Velveeta in our pantry!
We seriously limit those “extra” runs to the grocery store right now, so I searched for a cheese sauce that can substitute for Velveeta. Thankfully, Tracy over at Baking Mischief had a version that worked!
You can double this recipe easily! The base of this sauce is a traditional roux, just like the roux in my Loaded Baked Potato Soup recipe.
Your Playbook for Homemade Cheese Sauce for Nachos, Vegetables and Recipes
- Freshly grated cheese yields to a smoother cheese sauce, as
pre-shredded package cheeses use caking agents as preservatives. The caking agents can sometimes halter the melting process. - If you can, let your milk rest to room temperature before mixing into the flour/butter mixture.
- A wooden spoon like this one
“>this one or rubber scraper spatula
“>rubber scraping spatula works best for incorporating the cheese into the roux. Melted cheese is sticky, and they tend to “hug” metal utensils, which makes cleaning trickier.
- Experiment with other cheeses! This recipe is a base for many yummy cheese sauces!
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Homemade Cheese Sauce for Nachos, Vegetables, and Recipes
Ingredients
- 1 tbs butter unsalted
- 1 tbs all purpose flour
- 3/4 cup milk, room temperature if possible skim milk works
- 3 ounces cheddar cheese freshly grated is preferred
Instructions
- Melt butter over medium heat in a small saucepan. Do not let the butter brown! Once melted, add flour and cook, stirring continuously until the mixture is incorporated and lightly golden. Once again, do not let butter/flour mixture start to brown.
- While stirring the butter/flour mixture, slowly pour in milk. Stir over medium heat until the roux is thick and bubbly. It can take 3- 5 minutes for the mixture thicken depending on your stove and pot. Once you see bubbles, remove from heat and stir in cheese. Stir until cheese is blended and your sauce is ready.
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