Simple Cheese Sauce -- No Lumps

Total Time
Prep 2 mins
Cook 10 mins

I'm a bit timid about making a roux and my waistline doesn't really need the extra butter so this simple cheese sauce suits me perfectly. Try it for yourself. Note: The quality of a cheese sauce is all about the cheese. If your cheddar is sharp enough mustard and Worcestershire are unnecessary. If not, then maybe a pinch of the one and a dash of the other would be a good idea.


  1. Heat milk over medium heat to a gentle simmer.
  2. Toss flour with cheese. Add to simmering milk by handfuls, stirring in each handful and letting it melt before adding the next.
  3. After all cheese has been added bring the sauce to a gentle simmer for one minute.
  4. Remove from heat and let sit 3-5 minutes before using on any food that tastes good under cheese sauce.
Most Helpful

The recipe was good. I think it could have used some salt, or maybe garlic salt instead of powder. I was expecting more of a cheesy flavor, so I may use the whole 8oz. of sharp cheddar next time. But I also used 1% milk to be healthier, so maybe that altered something. Other than those adjustments, the texture was good and there were no lumps like the recipe claimed. There are a ton of calories and fat, but thankfully we just used it to drizzle on the veggies, and are freezing the rest for later use. Thanks.

MrsPortner June 06, 2012

This was a good, solid recipe. I used to serve over potato stuffed pasta shells and roasted brussel sprouts. I used 8 oz. of cheddar cheese and I used salt instead of garlic powder. I found that the longer I had the sauce on the stove, on low heat, the thicker the sauce became.

nyc4me03 September 28, 2008

Delicious! Super easy, too! I added some garlic clove and salt and pepper. Also, i used a four cheese italiano mix instead of chedder to reduce the fat. It was scrumptious! I was worried that the cheese would clump up like previous experiances, but it worked like a charm!

I Can't Believe It's Healthy September 09, 2008