Cheddar Cheese Sauce for Veggies is a super easy sauce that takes only minutes to throw together and makes everything taste better!
When I was a kid, my mom would get us to eat our vegetables by whipping together this Cheddar Cheese Sauce for Veggies. There is nothing hard about making it and it doesn’t require any special ingredients that you wouldn’t already have in the house. So easy and so good!
How to Make Cheddar Cheese Sauce for Veggies
I love an easy recipe. There’s a couple of recipes that I have for sauces and seasonings that I forget about most of the time but I am always so happy to have them in my back pocket when I need them.
This recipe for cheese sauce is something that is crazy easy. Six simple ingredients come together to make a sauce that tastes great on almost any vegetable!
Melt 3 tablespoons of butter in a small heavy bottomed saucepan over medium heat. The heavy bottom will keep the sauce from getting scorched.
Once melted, temporarily remove the saucepan from heat and add 3 tablespoons of flour as well as salt and pepper. Whisk to combine.
Return to heat and slowly whisk in the milk until well blended. Cook, stirring constantly, until thickened and smooth.
Whisk in shredded cheese until it is all mixed in and there aren’t any lumps.
Remove from heat and serve immediately. Enjoy!
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Cheddar Cheese Sauce for Veggies
Ingredients
- 3 tbsp butter
- 3 tbsp flour
- 1/2 tsp salt
- 1/8 tsp pepper
- 1 1/2 cups milk
- 1 cup shredded cheddar cheese
Instructions
- In a small, heavy bottomed saucepan, over medium heat, melt butter. Once melted, remove from heat.
- Whisk in flour and salt and pepper.
- Return to heat and slowly whisk in milk until well blended.
- Cook, stirring constantly, until thickened and smooth, about 3 minutes.
- Add cheese and stir until smooth and well blended. Remove from heat.
- Serve over veggies of your choice. Enjoy!
Nutrition *
* The information shown is an estimate provided by an online nutrition calculator.
Annette says
I want to try this recipe. Can you use skim milk?
The Bandit says
Hi Annette! The butter and flour roux is what acts as the thickener in this sauce so you can use skim milk without any problems. Because I am a big fan of using what I have on hand, I have used skim, 1%, 2%, whole milk, half and half and even carnation evaporated milk over the years for this recipe and it always turns out. Let me know how it works for you! 🙂
Vivian alias chocha says
I use these same ingredients with just a wee shake of garlic powder but I cook it in the microwave for 3 minutes total. I use a large measuring cup. You need to pull out the measuring cup after each minute and whisk well…especially the bottom edge. Begin by whisking the milk and flour then put in the gob of hard butter and small cubes of cheese, it doesn’t have to be grated…I have even tried it with a pinch of cayenne pepper. It turns out smooth. But don’t forget the whisking each minute so it thickens everything evenly.
The Bandit says
Great Tips Vivian! My kids just love this sauce and I haven’t tried it in the microwave but I sure will now!
Stella Scott says
This is exactly how I make mine and there is no better recipe! We eat this with all different kinds of steam vegetables and corn bread. The kids love it and now my grandkids do too!
The Bandit says
So quick and easy. My mom used to do it this way too. <3