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!
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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.