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.

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!

This is a really simple, easy, tasty cheese sauce recipe for appetizers, vegetables, baked potatoes, or any other time you want to drizzle cheese.

3 ingredients? 5 minutes? This Homemade Cheese Sauce is definitely a contender.

Ingredient notes:

Shredded cheese: It’s okay to use pre-shredded cheese here. Although they are tossed with agents to prevent the cheese from sticking together, it will still melt and thicken up fine.

Step-by-step instructions:

  1. In a small saucepan, combine cheddar cheese and cornstarch. Toss until cheese is evenly coated.
  2. Stir in evaporated milk and salt and pepper to taste (I like 1 teaspoon salt, and ¼ teaspoon pepper). Heat over medium-high heat, whisking occasionally, until cheese is melted and smooth, about 3 to 5 minutes.
  3. Reduce heat to low, cover, and keep warm until serving time. Or, transfer to a slow cooker on the “warm” setting for serving.Cheese sauce in a silver skillet with a whisk.

Recipe tips and variations:

  • Yield: This recipe makes about 2 cups.
  • Slow cooker: Make the recipe as directed below, on the stove, and then 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!
  • 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).

Drizzle cheese on these:

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!

Homemade Cheese Sauce

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!
5 from 17 votes
Cook Time 5 mins
Total Time 5 mins
Servings 8 (¼ cup) servings
Course Appetizer, Pantry
Cuisine American
Calories 118

Ingredients 

  • 2 cups shredded cheddar cheese (see notes3)
  • 1 tablespoon cornstarch
  • 1 (12 ounce) can evaporated milk
  • Salt and freshly ground black pepper

Instructions 

  • 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 ¼ 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.

Notes

  • Shredded cheese: It's okay to use pre-shredded cheese here. Although they are tossed with agents to prevent the cheese from sticking together, it will still melt and thicken up fine. 
  • Yield: This recipe makes about 2 cups.
  • Slow cooker: Make the recipe as directed below, on the stove, and then 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!
  • 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).

Nutrition

Serving: 0.25cupsCalories: 118kcalCarbohydrates: 1gProtein: 7gFat: 9gSaturated Fat: 6gCholesterol: 30mgSodium: 176mgPotassium: 28mgSugar: 1gVitamin A: 283IUCalcium: 204mgIron: 1mg
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Comments

  1. I don’t comment on blogs. I have to say after many failed cheese sauce recipes this is PERFECT. I’ve tried so many different things and this gets it just right and it’s so easy which is the best part. It has opened the door to try so many new things and cheeses. I have even begun grating my own cheeses to use with this recipe. Highly recommend!!!!5 stars

  2. The flavor and instructions are amazing! I found that the original size of the pretzels was fairly large so I cut each piece of dough in half. I literally couldn’t stop eating them!5 stars

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