White Cheddar Cheese Sauce Recipe

Prepare ingredients

Grate the white cheddar finely so it melts quickly and evenly. Measure the milk and cream. Have the butter, flour, and seasonings at hand. If using cream cheese, cut into small pieces so it softens faster.

Make a roux

In a medium saucepan set over medium heat, melt the unsalted butter until foamy but not brown (about 1–2 minutes). Add the all-purpose flour and whisk continuously to make a smooth paste. Cook the roux for 1½–2 minutes, whisking constantly, until it bubbles lightly and the raw flour smell is gone but it has not browned.

Add milk and cream

Slowly pour in the whole milk while whisking vigorously to prevent lumps. Add the heavy cream and continue whisking until the mixture is smooth. Raise the heat slightly and bring the mixture to a gentle simmer, stirring frequently. Simmer for 2–3 minutes until the sauce thickens and coats the back of a spoon.

Season the base

Reduce the heat to low. Whisk in the dry mustard powder, Worcestershire sauce, salt, freshly ground black pepper, and nutmeg (if using). Taste and adjust salt/pepper lightly — the cheese will add saltiness, so err on the conservative side.

Incorporate cheeses

Remove the saucepan from direct heat (or keep on the lowest setting) to prevent the cheese from overheating and becoming grainy. Add the shredded white cheddar in small handfuls, stirring or whisking until each addition is fully melted and incorporated before adding more. If using cream cheese, add it with the last addition of cheddar and whisk until completely smooth.

Finish and brighten

Once all the cheese is melted and the sauce is smooth, stir in the lemon juice (if using) to brighten the flavor. Re-check seasoning and add a pinch more salt or pepper if needed. If the sauce is too thick, thin with up to 2 tablespoons of milk at a time until you reach desired consistency.

Serve and store

Serve immediately over pasta, steamed vegetables, nachos, or poured into a baking dish. Keep the sauce warm over very low heat, stirring occasionally. To store, cool to room temperature, transfer to an airtight container and refrigerate up to 3 days. Reheat gently over low heat, whisking in a splash of milk or cream to restore texture.