Melted Cheese Sauce Recipe

Prepare cheeses

Grate the sharp cheddar and mozzarella and set them cold in a bowl so they are ready to add. Cube or soften the cream cheese so it will melt more easily.

Make a roux

In a medium saucepan over medium heat, melt the butter. Once melted and foaming, add the all-purpose flour and whisk continuously for 1 to 1 1/2 minutes until the mixture is bubbly and has a slightly nutty aroma but is not browned. This cooks the raw flour taste out.

Add dairy

Slowly whisk in the whole milk and heavy cream in a steady stream to avoid lumps. Continue whisking until the mixture is smooth and begins to thicken, about 3 to 4 minutes over medium heat. Reduce heat to low if it thickens too quickly.

Incorporate cream cheese

Add the softened cream cheese to the warm milk mixture in small pieces, whisking until fully melted and incorporated, creating a smooth base.

Melt the cheeses

Turn the heat to low. Add the grated cheddar and mozzarella in two additions, stirring constantly and allowing each addition to melt into the sauce before adding the next. Keep the sauce at a low simmer—do not boil—to prevent the cheese from separating.

Season and finish

Stir in the Dijon mustard, smoked paprika, garlic powder, onion powder, Worcestershire sauce, salt, and black pepper. Taste and, if desired, add the optional hot sauce for heat and lemon juice for brightness. Adjust salt and pepper to taste.

Thin to desired consistency

If the sauce is too thick for drizzling over kebabs, thin it with up to 2–4 tablespoons of warm milk, adding 1 tablespoon at a time until you reach the desired consistency. Keep warm over the lowest heat or transfer to a small insulated container or double boiler for serving. Stir occasionally to keep smooth.

Storage and reheating

Use immediately for best texture. To store, cool to room temperature and refrigerate up to 3 days in an airtight container. Reheat gently over low heat, whisking and adding a splash of milk or cream to restore smoothness. Do not microwave at high power as cheese can seize.