Homemade Basic Cheese Sauce (with NO Velveeta!)


This all-natural basic cheese sauce transforms vegetables, leaving my family always asking for more! It also works as a delicious sauce over pasta, meat, or rice. Best of all, NO VELVEETA!

This all-natural basic cheese sauce transforms vegetables, leaving my family always asking for more! Works as a delicious sauce over pasta, meat, or rice, too. Best of all, NO VELVEETA!

Wow. Just wow. This real cheese sauce is made from all known ingredients (see ya processed cheese block), is absolutely delicious, and is even freezable! My kids beg for this stuff.

What can I use Homemade Basic Cheese Sauce for?

So far I’ve served Homemade Basic Cheese Sauce over steamed broccoli, whole grain pasta, rice, and have even used it as a dipping sauce for Oven Fried Chicken Tenders. My point is that you can use this creamy basic cheese sauce to jazz up everything from nachos to asparagus to leftovers! It makes just about anything more delicious, including those vegetables your picky eaters turn their noses up at.

Can I save and reheat the leftovers of Homemade Basic Cheese Sauce?

I’ve stored leftover cheese sauce both in the fridge and freezer. In both cases, the sauce reheated just fine! I honestly couldn’t believe it worked. So, don’t toss the leftovers. Just stick them in a glass freezer container for next time. Thaw in the fridge or using the defrost setting in the microwave, and then rewarm in the microwave or over low heat in a pan on the stovetop. You might have to stir in a little milk to thin it back out when you warm it up.

Recipe for Homemade Basic Cheese Sauce

Are you ready for your family to ask for more veggies so they can put some cheese sauce on top? Then get going on this recipe…

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All-Natural Basic Cheese Sauce

Homemade Basic Cheese Sauce

  • Author: Thriving Home
  • Prep Time: 5 minutes
  • Cook Time: 8 minutes
  • Total Time: 13 minutes
  • Yield: 1.52 cups 1x
  • Category: Sauce
  • Method: Stove top
  • Cuisine: American

Description

This all-natural basic cheese sauce transforms vegetables, leaving my family always asking for more! It also works as a delicious sauce over pasta, meat, or rice. Best of all, NO VELVEETA!


Ingredients

  • 1 tablespoon butter
  • 1 tablespoon whole-wheat flour (Recommended: white whole wheat)
  • 1 cup milk (I used 2%)
  • 1 tablespoon cream cheese
  • pinch of sea salt
  • pinch of ground pepper (optional)
  • 1 cup shredded cheddar cheese (or whatever you have on hand)

Instructions

Make It Now:

  1. Melt the butter in a medium sauté pan over medium-low heat. Whisk in the flour, stirring constantly to prevent lumps, until the mixture darkens a little, about 1 to 2 minutes.
  2. Turn up heat to medium-high. Pour in the milk and continue whisking to break up any lumps. When the milk thickens to the consistency of thin gravy (approximately 2 to 3 minutes), turn off the heat and stir in the cheeses, salt, and pepper until well incorporated. If it’s still too thick, add more milk.
  3. Serve warm over vegetables, pasta, rice, or whatever you want!

Freeze For Later: Freeze leftovers in an air-tight freezer container for up to 3 months. Prepare From Frozen: Thaw in the refrigerator or using the defrost setting on the microwave. Warm up in the microwave or over low heat in a pan on the stove, stirring occasionally. Add more milk to thin it out when rewarming, if needed.


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Comments

  1. Kate says

    I just used this to make a homemade rice and broccoli dish. The simplicity of it was excellent; I doubled the recipe and made it in a large skillet then just added my cooked rice and broccoli to it. My only advice would be to make sure you use a sharper or full flavored cheese. I used mild cheddar, and even though there were two cups worth of cheese in it, we all felt it was hard to distinguish any actual cheese flavor. Excellent recipe overall and one which will be added to my ‘keeper’ recipe binder.

    • Rachel says

      Thanks for your review, Kate. Good idea about using sharper cheese for more flavor.