Best Ever Homemade Cheese Sauce
This really is the Best Ever Homemade Cheese Sauce. Seriously, it’s good with just about anything, or eat it straight off the spoon! Yeah, it’s that good!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 10 Servings
- 1/2 cup unsalted butter (1 stick)
- 1 medium onion, chopped
- 4-5 cloves garlic, chopped
- 1 jalapeno, chopped (seeded and membranes removed for less heat)
- 1/4 teaspoon red pepper flakes (optional)
- 1 teaspoon salt
- 1-2 tablespoons all-purpose flour
- 1 quart half and half
- 14 ounces good quality shredded cheese (cheddar, pepper jack, Monterrey jack, etc.)
Melt butter in a heavy bottom stock pot on low-medium heat. A 5-quart stock pot works well.
Add onions, garlic, jalapeno, red pepper flakes and salt. Continue to cook over medium heat until tender. About 10 minutes.
Add flour and stir to combine. Using less flour will result in a thinner sauce. Using more flour will result in a thicker sauce.
Continue to stir for about 3-5 minutes to allow flour taste to cook out.
Add half and half stirring frequently. Do not allow half and half only needs to be warm enough to melt the cheese.
After half and half begins to steam, slowly add shredded cheese about 1/2 ounce to an ounce at a time while stirring the mixture with a wire whisk.
Continue to stir until all the cheese is melted before adding additional cheese. Adding cheese too quickly will cause the temperature to drop and cheese to stick to the bottom of the pan and burn.
Add cheese 1/2 ounce to an ounce at a time until all cheese is added.
Remove from heat and serve immediately.
Store in the refrigerator in an airtight container for 4-5 days.
Calories: 373kcal | Carbohydrates: 6g | Protein: 13g | Fat: 33g | Saturated Fat: 20g | Cholesterol: 101mg | Sodium: 520mg | Potassium: 182mg | Fiber: 0g | Sugar: 0g | Vitamin A: 1045IU | Vitamin C: 3.7mg | Calcium: 393mg | Iron: 0.4mg