Microwave Cheddar Cheese Sauce

Servings 3 cups
Author Melissa Sperka


  • 4 Tbsp butter
  • 2 cup 2% or whole milk plus additional for dissolving cornstarch
  • 3 cup freshly shredded sharp cheddar cheese
  • 2 Tbsp grated Parmesan cheese
  • 1/4 cup corn starch
  • 1/2 tsp salt [more or less to your taste]
  • 1/4 tsp ground mustard
  • 1/4 tsp garlic powder
  • dash of nutmeg [optional]
  • black pepper to taste [optional]


  • In a large microwave safe bowl, melt the butter.
  • Add 2 cup milk, 3 cup shredded cheddar cheese and 2 Tbsp Parmesan cheese. Stir well then return to the microwave.
  • Cover with doubled paper towels to prevent splatters. Heat on full power for 2 minutes.
  • Dissolve the cornstarch in enough additional cold milk to make a slurry. Whisk the thickener into the warmed milk and cheese along with the seasonings.
  • 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 taste. [Tip: This cheese sauce took 3 [2] minute cycles total to thicken.] The sauce will continue to thicken as it cools.


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 an 1000 watt microwave. Make adjustments to the cooking time based on the wattage of the microwave in use.
c) For the best results use 2% or whole milk to prepare.