White Cheese Sauce Without Flour

Course: Appetizer

Cuisine: American

Cook Time: 20

Total Time: 20

Servings: people

Calories: 151kcal

Author: Aleka Shunk

This White Cheese Sauce Without Flour is simple to make and perfect for topping on nachos, fries, or even mac and cheese! It is ready in less than 15 minutes and stays creamy! Plus its gluten-free since there's no flour or 'roux' needed!

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Ingredients

¾ cup Whole Milk (NO SKIM OR 2%)
¼ lb. American Cheese
¼ lb. Monterey Jack Cheese
¼ tsp. Salt *To taste
⅛ Tsp. Nutmeg *Optional

Instructions

Grate your Monterey Jack cheese and set aside. Since American cheese comes in slices, you can't grate it. Either place it in a food processor to chop OR simply chop it up with a large knife into small pieces.
Heat milk over medium heat until it is just warm. Add cheeses and turn down heat to the LOWEST setting possible! Stir!
The cheese will slowly begin to melt but make sure to stir every so often with a flat spatula or spoon to make sure the bottom does not burn.
Cheese sauce should be fully melted in about 10 minutes. Turn off heat and allow to slightly cool before serving. This will allow it to thicken up a bit. Serve with tortilla chips, pretzels or fries!

Video

Notes

The prevent your cheese sauce from turning gritty, make sure you used whole milk and the right cheeses. If your sauce got too hot at any point, it would have affected the consistency.
The ideal cheese sauce consistency is when the cheese is warm. If you cool the cheese in the refrigerator, it will thicken. Reheat in the microwave for 30 seconds at a time to warm your cheese back up.
You can use this mini crock pot to keep it warm like queso consistency!!

Nutrition