This cheese sauce for vegetables is a super easy way to add some extra flavor to any of your favorite vegetables! It is quick and simple to prepare but results in a sauce that is thick, rich, and ultra-creamy! This tasty sauce is sure to liven up any veggie, from potatoes to broccoli, and more!
Easy Cheese Sauce For Vegetables
I happened to be a kid that didn't fuss too much when it came to eating vegetables (luckily for my parents). I would try out pretty much anything on my plate when dinner time came around (although mushrooms did take some more convincing).
However, I know tons of kids (and adults) that prefer to add some more savory and flavorful elements to their veggies to make them more appetizing. This cheese sauce is the perfect solution for picky eaters (and even veggie fans will enjoy it!)
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🥘 Cheese Sauce For Vegetables Ingredients
You don't need any fancy ingredients with this recipe! For best results, you'll want to grate your own cheese as pre-shredded cheese has preservatives that keep it from sticking together.
- Butter - 2 tablespoons of butter.
- Flour - 2 tablespoons of all-purpose flour.
- Milk - 1 cup of whole milk.
- Cheddar Cheese - 1¼ cups of freshly grated cheddar cheese.
- Parmesan Cheese - ½ cup of grated Parmesan cheese.
- Onion Powder - ¼ teaspoon of onion powder.
- Garlic Powder - ¼ teaspoon of garlic powder.
- Salt & Pepper - ⅛ teaspoon of both salt and pepper.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Cheese Sauce For Vegetables
This cheese sauce is so simple to prepare, all you have to do is stir! Go ahead and grab your saucepan, a whisk, and your cheese grater.
This recipe will make about 2 cups of cheese sauce, so it is perfect for entertaining!
- Make a roux. In a medium-sized saucepan over medium heat, melt 2 tablespoons of butter. Then, make a roux by whisking in the 2 tablespoons of all-purpose flour until completely combined.
- Add milk. Add 1 cup of whole milk in small increments, making sure to whisk well in between each addition. Continue alternating between adding milk and whisking the mixture until you have used all of the milk and the sauce is nice and smooth (and has no lumps).
- Reduce heat. Turn the heat down to low and whisk in ¼ teaspoon of both onion powder and garlic powder, ½ cup of Parmesan, and 1¼ cup of cheddar cheese.
- Melt. Continue to whisk the sauce until all of the cheese has melted and everything is combined. Then, remove it from the heat and whisk in ⅛ teaspoon of both salt and pepper.
- Serve. Spoon your cheese sauce over your favorite veggies and serve immediately.
Pair this rich sauce with some pan-seared brussel sprouts or sauteed asparagus! Of course, any of your favorite vegetables will taste great! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- This recipe will yield about 2 cups of creamy cheese sauce!
- Bring your cheese out of the fridge about 20 minutes before you get started. This will help it melt faster once you add it to the hot pan!
- If you love some heat, add in a pinch of cayenne pepper!
- Feel free to swap out the cheddar cheese for any of your favorite varieties of white cheese (such as Swiss, white cheddar, or white American!)
🥡 Storing & Reheating
Your sauce needs to be completely cooled before storing. Place it into a sealed container in the refrigerator and store it for up to one week.
Once cool, pour your sauce into a freezer-safe storage bag and freeze for up to 3 months. When ready, transfer it to the fridge to allow it to defrost completely before your reheat it.
Reheating Cheese Sauce
Place leftovers into a saucepan over low heat. Stir frequently while the sauce is heating until it has remelted.
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❓ Recipe FAQs
For sauces, you'll want to use cheeses that melt really well such as gruyere, fontina, cheddar, and Havarti (take a look at my whole post dedicated to the best cheeses for melting). Cheddar is a great option for pairing with veggies!
This creamy sauce pairs well with any veggies you like! Enjoy it with broccoli, cauliflower, or brussel sprouts. Additionally, you can add it to your baked potatoes (or dip your French fries in it!)
The secret to smooth cheese sauce is to add your milk (room temperature) in small increments. If you add too much milk at once, your sauce will form lumps because the roux formed balls and cooked before it had the chance to blend into the milk.
😋 More Dips & Sauces
- Sambal Oelek - A hot and spicy chili paste that is the perfect accompaniment to any Asian dish!
- Blue Cheese Steak Sauce - A bold and tangy sauce that tastes fantastic with any variety of steak!
- Mild Buffalo Sauce - Enjoy this zesty sauce in so many ways from wings to dipping!
- Cowboy Butter - A flavorful dipping sauce for any type of meat!
- Mint Sauce - Loaded with fresh mint, this sauce is ideal for any lamb recipe!
- Tzatziki Sauce - A cool cucumber dip that is yummy on gyros!
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📖 Recipe Card
Cheese Sauce For Vegetables
Ingredients
- 2 tablespoon butter
- 2 tablespoon all-purpose flour
- 1 cup whole milk
- 1 ¼ cup cheddar cheese (grated)
- ½ cup Parmesan cheese (grated)
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ⅛ teaspoon each, salt & pepper (optional, to taste)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- In a medium-sized saucepan over medium heat, melt your butter. Then, make a roux by whisking in the all-purpose flour until completely combined.
- Add your milk in small increments, making sure to whisk well in between each addition. Continue alternating between adding milk and whisking the mixture until you have used all of the milk and the sauce is nice and smooth (and has no lumps).
- Turn the heat down to low and whisk in the onion powder, garlic powder, Parmesan, and cheddar cheese.
- Continue to whisk the sauce until all of the cheese has melted and everything is combined. Then, remove it from the heat and whisk in the salt and pepper.
- Spoon your cheese sauce over your favorite veggies and serve immediately.
Notes
- This recipe will yield about 2 cups of creamy cheese sauce!
- Bring your cheese out of the fridge about 20 minutes before you get started. This will help it melt faster once you add it to the hot pan!
- If you love some heat, add in a pinch of cayenne pepper!
- Feel free to swap out the cheddar cheese for any of your favorite varieties of white cheese (such as Swiss, white cheddar, or white American!)
- To store: Your sauce needs to be completely cooled before storing. Place it into a sealed container in the refrigerator and store it for up to one week.
- To freeze: Once cool, pour your sauce into a freezer-safe storage bag and freeze for up to 3 months. When ready, transfer it to the fridge to allow it to defrost completely before your reheat it.
- To reheat: Place leftovers into a saucepan over low heat. Stir frequently while the sauce is heating until it has remelted.
Anne says
Which cheddar is best? Mild, Medium or Sharp?
Angela Latimer says
I like a mixture with some medium for creamy taste, but also extra sharp for a strong cheddar flavor.
Beverly says
How many servings and how much broccoli should I use? I’m making this recipe this evening!!!
Angela Latimer says
Per the recipe card, it yields approx 2 cups of cheese sauce so the portions will depend on how much you use per portion (it makes 8 standard sized portions). I use 1-2 lbs of broccoli florets - again, depending on how much cheese sauce you want per portion. For cheesy broccoli use 1 lb with 1/2 cup portions of cheese sauce, etc. Hope that helps!
Steve says
Came out great. Taste good.
Patti says
Awesome recipe. Made it exactly as the recipe and it was delicious.
Kay m says
Yum
Cynthia Jauregar says
Had fresh broccoli, also pasta shells. And a big pan of cooked brisket. Sauce was easy! Poured it over steamed broccoli and cooked shells. Delicious! In Central Texas, it's 57° and rainy. Dish hit the spot!