Creamy Cheddar Vegetable Sauce
Creamy Cheddar Vegetable Sauce is a smooth homemade cheese sauce for broccoli, cauliflower, Brussels sprouts, baked potatoes, and other vegetables. It is made with a simple roux and ready in only 15 minutes.
Equipment
- Measuring cups
- Measuring spoons
- Saucepan, Medium
- Whisk
Ingredients
- 1 tablespoon Unsalted Butter
- 1 tablespoon All-Purpose Flour
- 1 cup Whole Milk
- 1 cup Cheddar Cheese freshly grated
- ¼ teaspoon Garlic Powder
- ¼ teaspoon Mustard Powder
- ¼ teaspoon Kosher Salt
- ⅛ teaspoon Black Pepper freshly ground
Instructions
- Melt the butter in a medium saucepan over medium heat.
- Add the all-purpose flour.
- Whisk continuously for 2 minutes to form a smooth roux.
- Slowly pour in the milk while whisking continuously.
- Continue whisking for 5 minutes until the mixture thickens.
- Reduce the heat to low.
- Add the grated cheddar cheese in small handfuls.
- Whisk after each addition until the cheese has melted.
- Add the garlic powder, mustard powder, kosher salt, and black pepper.
- Whisk until the sauce is completely smooth.
- Remove the saucepan from the heat.
- Taste and adjust the seasoning when necessary.
- Serve immediately over steamed or roasted vegetables.
Notes & Wine Advice
Serving Suggestions
Pour the sauce over steamed broccoli, cauliflower, Brussels sprouts, carrots, green beans, or roasted root vegetables. It also works as a topping for baked potatoes, fries, nachos, pasta, or vegetable casseroles.Recipe Notes
Grate the cheddar from a block for the smoothest result. Pre-shredded cheese often contains anti-caking agents that can produce a grainy sauce. Keep the heat low after adding the cheese and avoid boiling the finished sauce.Variations
Replace part of the cheddar with Parmesan, Monterey Jack, Gouda, or pepper jack. Add smoked paprika, cayenne pepper, chopped herbs, or Worcestershire sauce. A spoonful of cream cheese creates a thicker and richer sauce.Storage and Reheating
Refrigerate leftover sauce in a covered container for up to three days. Reheat it slowly over low heat while whisking. Add a small splash of milk when necessary to restore its smooth consistency.Wine Advice
A lightly oaked Chardonnay complements the creamy cheddar and buttery roux. A crisp Sauvignon Blanc provides a fresher contrast when the sauce is served over green vegetables.Nutrition values
Calories: 185 kcal | Carbohydrates: 6 g | Protein: 9 g | Fat: 14 g | Saturated Fat: 9 g | Sodium: 350 mg | Sugar: 3 g