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!
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.
My husband has spent the last couple of years trying various homemade cheese sauce recipes to find one that can compete with the Tostitos jarred nacho cheese.
Nothing ever really lived up to his/our expectations. They all congeal too quickly or take too much time and effort. We are actually FINE with making a roux first, or whatever, but it never did much for the final cheese sauce.
Luckily my friend Nagi at RecipeTin Eats figured out that a can of evaporated milk makes all the difference. Toss some shredded cheese with cornstarch, stir in evaporated milk, and you’re done.
It’s a fast and easy dip that tastes GREAT, especially with the Homemade Soft Pretzels I’m sharing tomorrow.
Save this Homemade Cheese Sauce to your “Side Dishes” Pinterest board!
And let’s be friends on Pinterest! I’m always pinning tasty recipes!
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, 1 teaspoon salt, and ½ 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.
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