How to Make Cheese Sauce

4.85 from 13 votes

This cheddar cheese sauce is creamy, smooth, and SO easy to make. Goes great with nachos, pretzels, steamed vegetables, fries and MORE!

Prep Time10

Cook Time15

Total Time25

Course: Appetizer

Cuisine: American

Keyword: Cheese sauce

Servings: servings

Calories: 271kcal

Author: Erica Walker

In a large bowl, toss shredded cheese and cornstarch, shaking off any excess cornstarch (hand-shredded cheese works best, try to avoid pre-packaged shredded cheeses).
Place cheese in a medium-sized saucepan.
Add HALF of the evaporated milk and 1 teaspoon of dry mustard.
Heat over low heat, stirring CONSTANTLY until cheese melts, adding more evaporated milk when needed to reach desired consistency (we usually end up using all of the evaporated milk).
The mixture will seem grainy as it starts melting but keep at it. The graininess will go away as it heats and the cheese will become nice and smooth.
Once the cheese has melted, add cream cheese and stir until smooth and mixed in.
Serve immediately. If serving for a group or party, keep warm in a small slow cooker on low heat to keep from getting clumpy. Stir often.

- Toss - In a large bowl, toss shredded cheese and cornstarch, shaking off any excess cornstarch. Place cheese in a medium-sized saucepan. Add the evaporated milk and dry mustard.

- Warm-up - Heat over low heat, stirring CONSTANTLY until cheese melts, adding more evaporated milk when needed to reach desired consistency.

- Melted - Once the cheese has melted, add cream cheese and stir until smooth and mixed in.

- Serve - If serving for a group or party, keep warm in a small slow cooker on low heat to keep from getting clumpy. Stir often.