I like to refer to this Cheddar Cheese Sauce as "syrup" because once you try it you will want to use it like syrup. And I do use it as syrup on my Chicken and Mac n' Cheese Waffles. At its heart it is a simple cheese sauce that you could use for dipping pretzels, making Cheez-It Mac n' Cheese, or throw some salsa in it and make it nacho cheese for dipping tortilla chips in.
I also used the cooled sauce like Cheez-Whiz to make Broccoli Cheddar Rice Casserole! If you add a little more cheese to it you can thicken it up some more to make Homemade Velveeta that is preservative-free! Use the Velveeta alternative to make Joanna Gaines 1919 Pimento Cheese.
How to make Cheddar Syrup
One of the biggest keys, besides getting TOP QUALITY cheddar (Tillamook of course), is using a high-speed blender to make the sauce. You just can't get the same quality of smoothness without using a blender.
Now there are many options for blenders out there, and any blender should work just fine, but you know I love my Vitamix because the high speed also heats and keeps my sauce hot and free-flowing while I blend it.
I have this renewed one, and you'd never know it wasn't brand new, and it is still a workhorse, even after years of abuse.
Any way, back to the sauce...
Look at that beautiful sauce perfectly smooth in the blender. Go ahead, scroll back and look at it! It is a work of art!
Your next purchase for this sauce has to be THE BEST cheddar cheese you can get you hands on. I lived in the Pacific Northwest for a while and I LOVE Tillamook cheeses. EVERYTHING they make is TOP quality, and it is making its way across the country and becoming more and more available everywhere these days.
This one is for the Velveeta Haters!
If you have read any of my Magnolia Table Cookbook recipe reviews that call for Velveeta cheese, you will know that I am not a fan of the overly processed shelf-stable cheese. If you add about 4 more ounces of cheese to this sauce and let it cool in the fridge you could have a "Homemade Velveeta" that could be used in those recipes.
Where to use this Sauce!
This sauce is THE KEY to making my Chicken & Mac n' Cheese Waffles a success, and they are so worth the work and clean up!
And it is the base for my Cheez-It Mac n' Cheese, and it is OUT OF THIS WORLD!
If you make it thicker like noted above and use it as a Homemade Velveeta Alternative use it in Joanna Gaines 1919 Pimento Cheese Recipe.
- 4 tablespoons Unsalted Butter
- 2 tablespoons All-Purpose Flour
- 2 ½ cups Whole Milk
- Dash hot sauce
- ¾ teaspoon Kosher Salt
- 1.5 pounds Sharp Cheddar Cheese grated and ¼ pound or about 2 cups reserved for topping
- In a saucepan over medium heat, melt the butter. Then add the flour and cook, stirring constantly, for 2-3 minutes, forming a roux.
- Add in the milk and whisk until it comes to a boil and thickens slightly. Place the warm milk mixture into a blender and add in the hot sauce, salt, and cheese, blend starting on low, and working up to high, until the cheese is completely worked in. Let the blender run for 1.5-2 minutes to emulsify the sauce.
*The sauce comes together in the time it takes to bring a pot of water to a boil. *Use the amount of sauce for a pound of pasta. *If you want to use as a dipping sauce, cut in half, or don't and have leftovers. *The blender is the key ingredient here, it is NEEDED, you could use an immersion blender IN the pot also.
Nutrition Information:Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
If you make this recipe, please let me know by leaving a review at the bottom of this page!
MY LATEST RECIPES!
MY FAVORITE KITCHEN TOOLS!
Here are a few links to some of my favorite kitchen tools! You get a car, YOu get a car, YOU ALL GET A CAR…in my best Oprah voice
These Rösle Silicone Tongs are a little pricey but they will last you the rest of your life and are the softest in your hand. This is important for someone like m that cooks so much. It reduces strain, I have 4 sets in my kitchen!
These are my FAVE Nordic Ware Sheet Pans, every kitchen should have at least 2 sets of these! I think I have at least 4 of each of these.
This is my favorite pressure cooker, the Fagor is the same concept as the “Instant Pot” but easier to use in my opinion, if you don’t have one you NEED one, it will be your best friend in the kitchen!
A sharp knife is the most important tool in the kitchen, these Japanese steel “Shun” knives are my favorite! And this is a great starter set to build on. Once you try them you will be in love so use this as a foundation you can build on for years to come.
This Scanpan 11″ skillet is just the right size for almost anything you will need to cook and my best friend and a real workhorse in my kitchen, it’s also a great deal at $99. Scanpan is the best in the world for healthy cooking. It is coated with a proprietary ceramic-titanium coating that is durable while allowing you to use fewer fats and oils when cooking. It is a coating only they use. I could talk all day about my love for these pans, message me if you want more info. Here are some other sizes that are available if you are looking to outfit your kitchen with some new goodies. 8″ & 10″ Skillet set or 8″ Skillet, I still need this one for my kitchen Also, I don’t really know how to cook small so the 12.5″ is my other fave!
This giant vat of olive oil is my favorite, I decant it into a smaller bottle for my counter. Or put this spigot on top of a wine bottle!
My favorite baking dish that is so easy to clean even burnt on cheese slides right off!
This Tovolo jar scraper has to be my single favorite kitchen tool, it is definitely the most used tool in my kitchen. If you are NOT a gadget person, this is the only necessity I say is a MUST beyond the wooden spoon.
A great wood spoon is essential, this Olive Wood one is my favorite, I have more than I can count. But can you really ever have too many?
A food scale can be a very important tool in your kitchen, this one is the one I use every day!
If you love Joanna Gaines as much as I do then the ‘Magnolia Table Cookbook’ is a must in your kitchen, get a copy HERE!