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Make It Now:
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.
Gluten-Free Version: You can use a 1:1 gluten-free all-purpose flour in place of the whole wheat flour to make this gluten-free.
Can You Make This Dairy-Free? I haven’t tested this as a completely dairy-free sauce. I do know that plain almond milk will work in place of the dairy milk and plain cashew cream cheese (like KiteHill) would work in place of the cream cheese. But I don’t think the dairy-free shredded “cheese” would work well in place of the normal shredded cheese. However, if you have success with a dairy-free version, please let me know in the comments below!
To Make This Into Alfredo Sauce: I often tweak this to use as an Alfredo sauce by stirring in 1 teaspoon of minced garlic during Step 1 (while making the roux). Then, I use grated Parmesan cheese in place of the shredded cheddar cheese. It’s delicious!
Cream Cheese: I use full-fat plain cream cheese. Low fat will work, but it just may not be as smooth of a sauce.
Cheese Substitution: I like shredded cheddar cheese, but you can use another shredded cheese to mix things up, like Colby jack, pepper jack (for a spicy twist!), mozzarella, or Monterey jack.
If freezing, 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.