Easy Cheese Sauce Recipe

Is there anything better than a big ol' bowl of ooey, gooey cheese sauce that goes on pretty much everything? We don't think so! As the title suggests, this cheese sauce is easy to make and will only set you back about 20 minutes, making it a no-brainer since you can whip it up so quickly. The sauce is thick and flavorful and it boasts shredded cheddar and Parmesan cheese, which complement each other well. Add a little garlic and Dijon mustard for flavor, and you have a fantastic cheese sauce that goes on everything from veggies to french fries and even sandwiches and burgers.

Recipe developer Ting Dalton of Cook Simply came up with this delicious recipe that will be a new favorite. "I love this cheese sauce recipe as it can be used for so many different dishes and elevates simple ingredients to another level," Dalton says. As for her inspiration behind this dish? "I love the versatility of cheese sauce as it can be used for so many different dishes and ingredients. And once you get the hang of making this, you can make many sauces," Dalton notes. 

To start, you'll need to gather all the necessary ingredients to make this delicious cheese sauce. Pick up some butter, all-purpose flour, milk, Dijon mustard, a garlic clove, shredded cheddar cheese, and shredded Parmesan cheese. You can also sub in other cheeses if you want. "You can use stronger cheeses including blue cheese or gruyere," Dalton says. "Whatever cheese you like."

Select a medium-sized pan and place it on your stove. Turn the heat up to medium and toss in the butter. Wait for the butter to melt before you add in the flour. Be sure to work quickly with a wooden spoon to combine the butter and flour together. The mixture should turn into a thin paste.

Throw the minced garlic in with the butter and flour and stir for about 30 seconds. The garlic is the secret ingredient that takes this cheese sauce to the next level. "It really adds another depth of flavor to the cheese sauce, and even just one clove makes all the difference," Dalton shares. "I found this out by accident as I threw some in by chance, and now I do it all the time."

Now it's time to add the milk into the mix. Use a whisk to incorporate it with the other ingredients and continue whisking vigorously until the mixture comes together and begins to thicken. "A whisk is the easiest way to get a silky, lump-free sauce," Dalton shares. "If you're still struggling, warming up the milk beforehand is another hack."

Turn the heat up and bring the liquid to a boil. Continue whisking, and the sauce should thicken.

Now it's time to add the star of the dish — the shredded cheddar and Parmesan cheeses. Once you add those, you can also dump in the Dijon mustard. Stir until they have all melted into the liquid. "Creamy, cheesy, with touch of garlic notes. Very yummy, very cheesy, and great with pasta!" Dalton says of the flavor. 

Once melted, remove the cheese sauce from heat. 

This cheese sauce is best when served right away. You can use it on a variety of items, but Dalton shares a few of her favorite serving suggestions. "Pour over cauliflower and broccoli and bake. Use the sauce for mac and cheese," Dalton shares. "Pour over fish or meat. It's hugely versatile."

And if you have any left? "You can freeze cheese sauce for up to 3 months. Let [it] defrost for 24 hours before reheating," Dalton says.