Easy Cheesy Sauce

View Instructions

Makes:

about 3 cups
(750 mL)

Prep Time:

Under 10 minutes

Cook Time:

8 minutes

Category:

Appetizers | Sauces | sub-recipe

Introduction

About this Recipe

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Excerpted from Anna Cooks: 125+ Delicious & Achievable Recipes for Every Meal of the Day, by Anna Olson. Copyright © 2025 Olson Food Concepts Inc. Photography by Janis Nicolay. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited.

A good basic cheese sauce is a handy recipe to have. It is the yin to the yang of tomato sauce; cheese sauce is creamy and rich and tomato sauce is vegetal and colourful. A traditional cheese sauce is essentially a béchamel sauce—a basic white sauce—with added cheese (classically called a Mornay sauce in French cooking). A béchamel uses a butter and flour roux to thicken it, but this recipe is thickened with cornstarch—I find that this version stays silky even when baked, so it is perfect for topping vegetables or using for Mac-&-Cheese.

Ingredients

2 cups (500 mL) 2% milk
2 Tbsp (16 g) cornstarch
1 tsp Dijon mustard
Pinch of ground nutmeg
1½ cups (165 g) coarsely grated meltable cheese (see below)
Salt and black pepper

NOTES:
Not sure which cheese to use? Here’s a guide to using and blending different cheeses in your favourite recipes:

For a classic Cheddar sauce: Use 1½ cups (165 g) grated medium orange or white Cheddar (for mac and cheese) or old Cheddar (to top cooked cauliflower or broccoli).
For an Italian cheese sauce: Use 1 cup (110 g) grated Asiago cheese and add ½ cup (50 g) finely grated Parmesan cheese.
For a French cheese sauce: Use 1½ cups (165 g) grated Emmenthal or Jarlsberg cheese, or a mix of Emmenthal and Gruyere cheese for a stronger-tasting sauce.
For a gooey American cheese sauce: Use 1 cup (110 g) grated Monterey Jack cheese and ½ cup (55 g) grated Cheddar cheese.

Step by Step Instructions

Step 1

In a medium saucepot, whisk the milk, cornstarch, mustard and nutmeg, then bring to a full simmer over medium heat, whisking constantly until thickened and glossy. Reduce the heat to medium-low and whisk in the cheese in two additions, whisking until smooth after each addition. Season to taste and keep the sauce warm until ready to use.