Cheese Sauce with Cream Cheese and Cheddar

Introduction

A white roux keeps this cheese sauce smooth, while cream cheese, cheddar, and mozzarella make it thick enough for pasta, vegetables, or fries. It takes about 25 minutes and uses one saucepan, so it fits a weeknight dinner or a make-ahead sauce for the next few days.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 6

Ingredients

• 2½ tablespoons butter
• 1½ tablespoons flour
• 1 cup heavy whipping cream or ½ cup whole milk, hot
• 1 cup cream cheese
• ½ cup grated cheddar cheese
• ⅓ cup grated mozzarella cheese
• ½ teaspoon mustard (optional)
• 1½-2 pinches of salt

Instructions

1. Melt the butter in a saucepan. Add the flour and whisk together over medium heat for 2-3 minutes, to make a white roux. Do not allow to brown. Remove from heat and allow to cool nearly to room temperature.
2. Gradually add hot heavy whipping cream to the roux, whisking to combine. This will also work with a hot roux and room temperature heavy cream or milk.
3. Add the salt, cheese, and mustard, then heat till just simmering and cheese has melted.

Variations

• Use ½ cup whole milk instead of heavy whipping cream for a lighter sauce that pours more easily and sets up less firmly as it cools.
• Increase the grated cheddar cheese slightly and reduce the mozzarella if you want a sharper, more pronounced cheese flavor with less stretch.
• Omit the mustard for a milder sauce; the cheese flavor will come through more directly and the finish will be slightly less tangy.
• Add extra grated mozzarella cheese in place of part of the cheddar if you want a smoother, stretchier sauce for dipping.
• Keep the final step at just simmering, then thin the sauce with a small splash of hot milk if you need it looser for drizzling over vegetables or baked potatoes.

Tips for Success

• Whisk the butter and flour continuously during the 2-3 minutes of cooking so the white roux stays smooth and does not brown.
• Let the roux cool as directed before adding the hot cream to reduce the chance of lumps.
• Add the hot heavy whipping cream gradually, not all at once, so the sauce emulsifies evenly.
• Heat the sauce only until just simmering after adding the cheeses; a hard boil can make the sauce greasy or grainy.
• Use freshly grated cheddar cheese and mozzarella cheese if possible, since they melt more smoothly than pre-shredded cheese.

Storage and Reheating

Store the sauce in an airtight container in the fridge for up to 4 days. It does not freeze well; the texture can separate and turn grainy after thawing.

Reheat it gently on the stovetop over low heat, whisking often until smooth. You can also microwave it in short bursts at 50% power, stirring between each burst; if it has thickened too much, loosen it with a small splash of hot milk.

FAQ

Can you use milk instead of heavy whipping cream?

Yes. The sauce will be lighter and a bit less rich, but it will still thicken from the roux, cream cheese, and shredded cheeses.

Why did the sauce turn lumpy?

That usually happens if the liquid goes into the roux too quickly or if the roux and liquid are not combined gradually. Whisking the hot cream in a little at a time helps keep it smooth.

Can you make this ahead of time?

Yes. It reheats well within a few days, though it will thicken in the fridge and may need a splash of hot milk when rewarmed.

Can you use only cheddar or only mozzarella?

You can, but the texture changes. All cheddar gives you a sharper, thicker sauce, while all mozzarella makes it milder and stretchier.