Homemade Cheese Sauce Recipe (Salsa de Queso)
A creamy homemade cheese sauce made with sharp cheddar, milk, butter, and a touch of paprika. Serve it with tortilla chips or use it for nachos, quesadillas, and homemade Crunchwraps.
Equipment
- 1 Large skillet
- 1 Whisk
- 1 Cheese grater
- Measuring cups and spoons
Ingredients
- 2 tablespoons butter
- 2 tablespoons flour
- 1½ cups milk
- 8 ounces cheddar cheese
- ¼ teaspoons paprika
- ⅛ teaspoons cayenne pepper
- ¼ teaspoons salt
Instructions
- Melt the butter in a wide saucepan over medium heat.
- Add the all-purpose flour and whisk continuously for 2 to 3 minutes to remove the raw flour taste.
- Add half of the room-temperature milk and continue whisking until a thick, dough-like mixture forms. Pour in the remaining milk and whisk constantly until smooth. The mixture may look separated at first, but it will come together as you stir.
- Add the shredded cheddar, paprika, optional cayenne pepper, and salt to taste. Cook, stirring, for about 5 minutes or until the cheese has melted and the sauce is smooth and creamy. Avoid boiling or cooking longer than necessary.
- Serve warm with tortilla chips, fries, or your favorite dish.
Video
Notes
- Shred the cheddar yourself for a smoother sauce.
- Taste before adding salt; the amount needed depends on the cheese.
- Cayenne pepper is optional. Leave it out for a mild sauce.
- Avoid boiling the sauce after adding the cheese, as it can become grainy.
- If the sauce thickens as it sits, stir in a little milk over low heat.
- For an extra boost of flavor, add a can of RO-TEL diced tomatoes with green chilies. They add a delicious combination of tanginess and mild heat to the cheese sauce.