An easy Homemade Cheese Sauce for appetizers, drizzling over broccoli, or topping pasta and baked potatoes. It's ready in 5 minutes with just 3 ingredients! Slow Cooker friendly, too.
Today, I'm officially petitioning to make cheddar cheese sauce the 6th Mother Sauce.
After all, people around the world have veggies to top, snacks to dip, and noodles to smother.
3 ingredients? 5 minutes? This Homemade Cheese Sauce is definitely a contender.
This is a really simple, easy, tasty cheese sauce recipe for appetizers, vegetables, baked potatoes, or any other time you want to drizzle cheese.
Toss some shredded cheese with cornstarch, stir in evaporated milk, and you're done.
Can you put Homemade Cheese Sauce in a slow cooker?
Yes, this recipe works in a slow cooker! Just make it on the stove and transfer it to your favorite slow cooker (I used one of the "mini sizes" and there is room for a double batch of this cheese sauce recipe).
I've left it on the "warm" setting for a few hours and all it ever needs is a little stir. It works really well!
Can you make Homemade Cheese Sauce spicy?
You can stir in a can 4-ounce of diced green chiles, drained, for some extra flavor and heat. You can do that on the stove or in a slow cooker.
If you add them to the slow cooker, just be sure the cheese sauce is back to "hot" before serving (the chiles might cool it down temporarily).
Homemade Cheese Sauce
- 2 cups shredded cheddar cheese
- 1 tablespoon cornstarch
- 1 (12 ounce) can evaporated milk
- In a small saucepan, combine cheddar cheese and cornstarch. Toss until cheese is evenly coated.
- Stir in evaporated milk and salt and pepper to taste (I like 1 teaspoon salt, and 1/2 teaspoon pepper). Heat over medium-high heat, whisking occasionally, until cheese is melted and smooth, about 3 to 5 minutes.
- Reduce heat to low, cover, and keep warm until serving time. Or, transfer to a slow cooker on the "warm" setting for serving.