All-purpose Cheese Sauce

Creamy, real cheese sauce made with a simple roux. Perfect for pasta, veggies, potatoes, and more.

Cheese sauce: the answer to “what can I put on this to make it better?”

This all-purpose version starts with a classic roux and uses real cheese (no Velveeta here!) for a sauce that’s smooth, creamy, and full of flavor. It’s endlessly versatile—drizzle it over broccoli, spoon it on baked potatoes, stir it into pasta, or serve it with nachos. Real food, real ingredients, real comfort.

The Real Melt

We’re real cheese people. Obviously.

I own it. I’m passionate about real cheese. (And water. And chocolate. And okay, probably 95 other things.) As the Supreme Commander—aka my husband—once said:
“You’re just passionate about everything…all the time.” I’ll take it. Passion looks good on cheese.

This is the sauce I turn to when the dinner plan has holes. It comes together fast, makes veggies more lovable, and turns leftover rice or pasta into a meal. Plus, it’s made with ingredients I always have on hand. Not fancy—just real. And that is the civilian vibe.

The Real Melt

There was a time, long ago, when I had a few recipes that relied on that orange brick we dare not name. (Velveeta. I said it. It’s fine. Growth is real.) Then, after I had the twins, a friend brought dinner—creamy ham and potatoes with the smoothest, dreamiest cheese sauce I’d ever tasted. I was smitten.

She casually shared the recipe (shoutout to her mom!), and it was shockingly simple. No shortcuts, no science experiments—just a basic roux and real cheese. I finally understood why she looked so confused by my gushing. It’s really no big deal… unless you’ve never made a roux.

If that’s you? No judgment. Learning to make a roux is like unlocking a kitchen superpower. Once you’ve got it, things like gravy, soups, and sauces suddenly make so much more sense. Plus, you can kick the can to the curb. You know the one I’m talking about…I’ve mentioned it before but it bears repeating. Make your own sauce, cheese or otherwise. It only takes a few minutes, tastes better, and you can pronounce all the ingredients. I get it. Convenience is high on my list of priorities too…just make this sauce. It’s dreamy!

💡 What Is a Roux?
A roux (pronounced “roo”) is just equal parts fat and flour, cooked together to make a thickener for sauces and soups.
In this case, we melt butter and stir in flour to form a paste. Then we slowly whisk in milk to create a creamy base before adding cheese.

It’s simple, it’s French, and it makes you feel like a kitchen wizard.

Now that you’ve got the basics, let’s make this sauce–it’s creamy, rich, and endlessly useful. Pour it over pasta, baked potatoes, or steamed broccoli. Stir it into rice or use it for mac and cheese (have you tried my Instant Pot Mac and Cheese yet ?) Use it as a dip for roasted veggies or soft pretzels. Or just eat it with a spoon when no one’s looking. I don’t judge—I’m just passionate. It’s smooth, melty, and made with real ingredients you already have on hand.

Why You’ll Love It

• No mystery ingredients – Just butter, flour, milk, and cheese.
• Customizable – Make it sharp, mild, smoky, spicy… your call.
• Works on everything – Pasta, veggies, potatoes, casseroles—check, check, check. (if you need a sauce for nachos, I got you covered…try my Nacho cheese sauce)

Ratios? For a roux, traditionally, the ratio is 1:1; that means equal parts of fat and flour. But this recipe is different. For this one, you have twice the flour. It will thicken up and give you a tighter sauce. Depending on what you’re using it for, you may want that. Otherwise, just use the standard ratio of 1:1. Your call.

Ingredients

• butter–part of the roux. Can substitute in another fat.
• all-purpose flour–can use whole wheat, but white is the gold standard.
• milk–whole milk, 2%, half and half, or a plant milk will all work well.
• shredded cheese–I usually cheat and use pre-shredded, I know. Most bloggers tell you to shred your own. I say as long as it’s real cheese, knock yourself out!
• Salt and pepper, to taste–add in other spices as you choose, this is the OG sauce
• Optional: diced onions or celery–really amps up the flavor and takes it from basic to fancy

Instructions

1. Make the Roux: In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute, stirring constantly—it should smell slightly nutty.
2. Add the Milk: Slowly whisk in the milk. Keep whisking until the mixture is smooth and starts to thicken, about 3–5 minutes.
3. Add the Cheese: Reduce heat to low. Stir in the shredded cheese until fully melted and smooth.
4. Season: Taste and season with salt, pepper, and any optional spices.

FAQs

Can I use pre-shredded cheese?
Yes, but freshly shredded melts smoother. Pre-shredded often contains anti-caking agents that can slightly affect texture but it serves as a Shameless Shortcut.

Can I make this gluten-free?
Absolutely—just use a 1:1 gluten-free flour blend in the roux.

How do I reheat it?
Reheat gently on the stove or in the microwave, stirring often. Add a splash of milk if it’s too thick.

What cheese works best?
Sharp cheddar is a go-to, but try Monterey Jack, Gruyère, Fontina, or even a spicy Pepper Jack. A combo often works best! If you buy the shredded kind, the blends are just fine.