If your going for that bright yellow/orange color, your best bet is to use cheddar cheese with a roux. These are NOT a pantry staple in my house and are not natural. Velveeta uses all kinds of food starches and hydrogenated oils to get its consistency. It's thick, creamy, silky and never hardens!īut it isn't healthy and is very hard to make on your own without those nasty additives. we usually think of that processed orange/yellow cheese that we all can't help but LOVE. Whole milk is the best to ensure you get a creamy sauce. I do not suggest using LOW FAT or SKIM MILK. It keeps the integrity of the sauce and adds more creamy flavor. So to make the sauce dippable, I add whole milk. So to thicken this sauce, we need to allow the cheese ITSELF to be the thickener.Īs the cheese melts, it will get creamy but not creamy enough to dip. However, I'm assuming you're reading this because you want a flourless cheese sauce recipe. If you want to use cheddar cheese, this would be the way to go. A roux is made by melting butter and flour together then adding milk or cream to the saucepan. Typically you would need milk/cream and a 'roux' to make any cheese sauce. *Cheddar cheese is delicious but unfortunately it does not melt very well so opt for one of the other cheeses I recommend. The top FOUR cheeses for this sauce I like are: Most creamy cheeses will work but some will taste better than others. Try topping these Mini Baked Potatoes with this cheese sauce! Choosing The Best Cheese

It melts very well and is super creamy.īy adding hot milk to shredded cheese, the cheese will slowly melt giving you a deliciously creamy sauce that will NOT harden up on you when cooled!.

It is white and what we're looking for.

Instead, I use American cheese for two reasons. Neither does parmesan so I don't recommend it. The TYPE of cheese you use makes a difference.įor example, sharp cheese does not melt as well as a mild cheddar. Although there is not much room for error, there are a few things that you have to keep in mind.

The hard part is getting it SMOOTH and CREAMY! All I do for this white cheese sauce recipe is melt my cheese in MILK. Getting The Perfect ConsistencyĪ common question I hear is 'How do you thicken a cheese sauce without flour?'.Ĭheese is naturally thick so it doesn't necessarily need a thickener.

These cheeses are my recommended cheeses for the creamiest sauce.

Cheese roux recipe