Microwave Cheddar Cheese Sauce

Helpful Tips for Making Easy Cheddar Cheese Sauce

• When preparing the cornstarch slurry, it’s important to use cold milk.  The sauce will be thin at this point once it’s whisked in but, will thicken further as it cooks.
• Return to the microwave heating in 2 minute increments stopping to whisk each time.
• Depending on the wattage of your microwave, it may take several cycles to cook. In my microwave, it took three 2 minute cycles total to thicken to my liking.
• The sauce will also continue to thicken as it cools.

Helpful Tips for Making Cheese Sauce

• When making in advance, store this cheese sauce in an airtight container and chill. Please note, once cooled it will solidify.  Whisk and gently reheat in the microwave.  Repeat whisking and heating in small increments until smooth.  Add small amounts of milk as needed to thin.
• This recipe was made in an 1000 watt microwave.  Make adjustments to the cooking time based on the wattage of the microwave used.
• For the best result, use 2% or whole milk to prepare.

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Microwave Cheddar Cheese Sauce

Prep Time15 minutes mins

Cook Time8 minutes mins

Total Time23 minutes mins

Course: Appetizer, Condiment, Sauce

Cuisine: American

Keyword: cheddar-cheese-sauce, homemade-cheese-sauce, microwave-cheddar-cheese-sauce

Servings: 12 servings (3 cups)

Calories: 186kcal

Author: Melissa Sperka

Ingredients

• 4 Tbsp salted butter
• 2 cup whole milk plus additional for dissolving cornstarch
• 3 cup freshly shredded sharp cheddar cheese
• 2 Tbsp grated Parmesan cheese
• 1/4 cup cornstarch
• 1/2 tsp salt adjust to taste
• 1/4 tsp ground mustard
• 1/4 tsp garlic powder
• dash ground nutmeg [optional]
• black pepper to taste [optional]

Cook ModePrevent your screen from going dark

Instructions

• Melt butter in a large microwave safe bowl.
• Add milk, cheddar cheese and Parmesan cheese to bowl. Stir well, cover with doubled paper towels, then return to the microwave. Heat on full power for 2 minutes.
• Dissolve the cornstarch in just enough cold milk to make a slurry to thicken the sauce. Use mitts to safely remove bowl from microwave, it may be hot. Whisk the slurry into the warmed sauce along salt, ground mustard, nutmeg and pepper, if using.
• The mixture will be thin at this point. Return to the microwave heating in 2 minute increments stopping to whisk each time.
• Repeat until the cheese is completely melted and the mixture has thickened to your liking. This cheese sauce took three [2] minute cycles total to thicken. The sauce will continue to thicken as it cools.
• Use immediately or place into an airtight container and chill. See instructions for reheating in Cook's note.

Notes

a) If making in advance and chilling the sauce will solidify. Whisk and gently reheat in the microwave. Repeat whisking and heating in small increments until smooth. Add small amounts of milk as needed to thin.
b) This cheddar cheese sauce was made in a1000 watt microwave. Make adjustments to the cooking time based on the wattage of the microwave in use.
c) For the best results use whole milk or 2% milk to prepare.

Nutrition

Serving: 1serving | Calories: 186kcal | Carbohydrates: 5g | Protein: 9g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 336mg | Potassium: 85mg | Fiber: 1g | Sugar: 2g | Vitamin A: 473IU | Vitamin C: 1mg | Calcium: 260mg | Iron: 1mg

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