Kicked Up Cheddar Cheese Sauce
This is my favorite recipe for cheese dipping sauce – it’s absolutely awesome with veggies, soft pretzels, and nachos! None of that processed stuff, either.
Seriously! What is better than a bowl of silky, spiced melted cheddar cheese?
A far cry from processed, this kicked up cheddar cheese sauce is to die for. I love serving it with soft pretzel bites or pouring on top of a big bowl of broccoli. It’s how I get my fiancé to eat his vegetables. Just kidding… not really.
Making cheese sauce at home is not difficult. It’s actually one of the easiest and quickest little recipes around. There is no excuse to buy anything from a can or from a jar. Homemade cheese sauce, made from real sharp cheddar cheese, is the only way to go. Plus, it tastes worlds better.
The great news? You can control the spice! Sometimes I add even more hot sauce and cayenne than my recipe below. I love lots of heat and flavor in my cheese sauce. But if you don’t like spice, simply leave a little out.
I love serving it right from the stove, when it’s nice and hot. But this cheese sauce keeps well covered tightly in the refrigerator for about 1 week. Just heat it up before serving – it’s a great item to make ahead before the guests arrive.
There’s always a reason to have spicy cheese sauce on hand…
Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. ♥
More cheesy-licious recipes: Soft Pretzel Bites, Cheesy Garlic Breadsticks, Bacon-Wrapped Cheesy Stuffed Jalapeños, My Favorite Pepperoni Pizza Dip, Roasted Garlic and Bacon Spinach Dip, Homemade Ham & Cheese Pockets, and Cheesy Pretzel Twists
Kicked-Up Cheddar Cheese Sauce
This is my favorite recipe for cheese dipping sauce - it's absolutely awesome with veggies, soft pretzels, and nachos! None of that processed stuff, either.
- 2 cups (480ml) whole milk (no substitutions)
- 1/4 cup (60g) unsalted butter
- 1/4 cup (31g) all-purpose flour (measured correctly)
- 2 cups sharp cheddar cheese, grated
- 2 Tablespoons hot sauce
- 1 teaspoon cayenne pepper
- salt + pepper to taste
- Heat the milk in a large saucepan over medium heat until you see bubbled forming on the top.
- Meanwhile, melt the butter in another saucepan over medium heat. Sprinkle the flour over the top, stirring constantly until a thick paste forms, 1 to 2 minutes.
Slowly add the warm milk to the flour and butter paste in a steady stream, whisking constantly. Continue cooking, whisking constantly until the mixture thickens, about 5 minutes. It should be thick but still pourable. Add the cheese, whisking constantly until it is melted. Add the hot sauce and cayenne. Taste, then add salt and pepper to taste. Add more cayenne and/or hot sauce if preferred.
- The sauce will thicken upon cooling. Store leftovers covered tightly in the refrigerator. Heat over stovetop or in the microwave before serving again.
- You can easily halve this recipe!
- You can leave out the hot sauce and/or cayenne.
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Everyone is going to go bonkers over this stuff. Truuuust me.