Looking for a creamy cheddar cheese sauce made from real cheddar and no flour that pours easily and is so simple to assemble? What if it only requires five ingredients?! This recipe for gluten-free cheese sauce comes together so quickly and is ready to pour over chips, baked potatoes, broccoli, or anything else you can think of in less than 10 minutes.
You can't go wrong with this cheese sauce. It's a perfect substitute for any recipe that calls for meltable processed cheese food. You know the one… in the yellow box! You can get that smooth, pourable, saucy cheese without all the extra sodium and preservatives. And this one is also gluten-free!
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Featured Ingredients
Read below about a few of the ingredients used to make this Cheese Sauce without flour.
Cheese - Cheddar cheese is the star of this sauce. (We love Tillamook Cheddar from Oregon.) Cheddar is a semi-hard cheese like Gouda or Havarti. This recipe works with many different types of cheese, but make sure you stay in the same cheese family. A hard cheese like parmesan or a soft cheese like feta or chevre might not have the smooth, buoyant texture of a semi-hard cheese. Also, for the best results, shred your own cheese. Do not use pre-shredded, which is coated in anti-caking agents that inhibit smooth melting.
Evaporated milk -This is canned, unsweetened milk. A low-heat process evaporates a little over half the water in the milk, resulting in condensed milk that lends a smoother, velvety finish to soups and sauces.
Cornstarch - Used as a thickening agent in many dishes, this is the ingredient that replaced a butter/flour roux often used to thicken cheese sauce. It also keeps the recipe gluten-free!
Dry (ground) mustard - This is my secret ingredient. Do not substitute liquid mustard; it's not the same. It can be omitted without completely altering the recipe, but it really helps the cheddar flavor shine through!
Tools for the job
- Measuring cups and spoons
- Medium pot, 2-3 quarts
- Cheese grater
- Whisk
How to make Cheese Sauce (no flour)
- Measure and prepare the ingredients. First, shred 8 ounces of cheese. You can either weigh it out from a larger block or, if you don't have a scale, buy a pre-measured 8 ounce block of cheese. I recommend using something other than pre-shredded cheese, as it does not melt as well because it's coated with an anti-clumping agent.
- Put a saucepot on the stove and add a can of evaporated milk. Next, add cornstarch, ground mustard, and ½ teaspoon of salt. Add more salt if you prefer. Whisk these together until combined as you warm the mixture on medium heat.
- When the milk is hot, and small bubbles start forming, add the shredded cheddar a handful at a time, whisking as it melts.
- Continue to stir and add shredded cheddar until it's all incorporated into the milk. Keep stirring with a whisk until it bubbles and thickens, about 5-7 minutes.
- Use immediately or keep covered and warm over low heat until you're ready. When it's time to use it, reheat over medium-low, whisking until the cheese sauce is smooth and pourable again.
- Store leftovers in a sealed container in the refrigerator for 3-4 days.
Substitutions and variations of Cheese Sauce (no flour)
- Replace the cheddar with smokey gouda, swiss, or pepperjack cheese.
- For an effortless appetizer, pour this cheese sauce all over a pile of simple roasted potatoes.
- Double the recipe and add a can of Rotel for the easiest nacho sauce.
- Stir 1-2 cups of chili into the already warm cheese for a delicious chili cheese dip!
- I don't know about you, but my childhood holidays always included steamed broccoli and cheese sauce, and this cheddar cheese sauce is PERFECT for that!
- Boil a pound of macaroni pasta, drain, and stir into the pot of hot cheese sauce as a solid replacement for that boxed stuff.
Leftover Cheese Sauce
- Refrigerate any leftover cheese sauce in a sealed container for 1-2 days.
- Reheat the cheese sauce on low in a pot on the stove until it's smooth and creamy again. Add a little milk or water to the pot before warming.
- Leftover cheese sauce does not hold up in the freezer.
More cheese, please!
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Cheese Sauce (no flour)
- Total Time: 10 minutes
- Yield: 2 cups 1x
- Diet: Gluten Free
Description
Creamy cheddar cheese sauce made from real cheddar that pours easily and is so simple to assemble. It requires only five ingredients! This cheese sauce comes together so quickly and is ready to pour over chips, baked potatoes, broccoli, or anything else you can think of in less than 10 minutes.
Ingredients
- 12 ounce can evaporated milk
- 8 ounces cheddar cheese, shredded
- 1 tablespoon cornstarch
- 1 teaspoon dry mustard
- ½ - 1 teaspoon salt
Instructions
- Pour the evaporated milk into a saucepan and stir in the cornstarch, dry mustard, and salt. Warm the mixture over medium heat.
- When the milk is hot and you see tiny bubbles, add the shredded cheese one handful at a time, whisking to combine.
- Once all the cheese has been added, keep stirring until the cheese has bubbled and thickened to the desired consistency, about 5-7 minutes.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Side dish, Appetizer
- Method: Stove-top
- Cuisine: American
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