Flourless Cheese Sauce – easy NO Velveeta gluten-free cheese sauce. Perfect for nachos, topping vegetables, the ultimate french fry dip and more!
You guys asked for it – an easy recipe without Velveeta for a gluten-free creamy cheese sauce made from scratch with minimal ingredients.
You’ve got it! Kid friendly and perfect with everything from french fries to broccoli, soft pretzels and the nachos of our dreams.
This is the best flourless cheese sauce you’ll find and let’s face it, a delicious cheese sauce just makes everything better.
WHAT I LOVE ABOUT THIS RECIPE:
- This cheese sauce is creamy, silky and delicious.
- No Velveeta is used – just fresh, natural cheeses.
- It’s also naturally gluten free!
- This is a simple recipe – even if it’s your first time making homemade cheese sauce.
- Cheese sauce is delicious on its own or a jumping point for so many other recipes!
WHAT CAN I DO WITH HOMEMADE CHEESE SAUCE?
- ROASTED BROCCOLI pour it over the top (or any favorite veggies) – great for a picky eater!
- DIP – it’s delicious on its own with tortilla chips.
- FRENCH FRY dip – take fries to the next level!
- SIMPLE MAC AND CHEESE – just add to cooked pasta (regular or GF pasta).
- LOADED BAKED POTATOES – plus crispy bacon, sour cream and slivered green onions.
- STADIUM NACHOS – spice it up with diced jalapenos – scoop with tortilla chip.
- LOADED BEEF NACHOS – add ground beef (or ground chorizo) and any other favorite toppings!
WHAT’S IN FLOURLESS CHEESE SAUCE?
- whole milk (NOT skim or 2%)
- butter
- American cheese
- Monterey Jack cheese
- Sharp Cheddar cheese
- black pepper
- dry mustard
HOW TO MAKE A FLOURLESS CHEESE SAUCE:
I’m walking you through with step by step instructions for how to make the best gluten-free cheese sauce. It’s easy – let’s go.
Cube the American cheese and shred the Monterey Jack and Cheddar cheeses on a box grater then set aside.
Add the 3/4 cup of milk and butter to a saucepan over medium heat, stirring occasionally then blend in the pepper and dry mustard (no salt is added at this time due to the saltiness of the cheeses).
When the butter has melted and small bubbles start to form in the milk (but before it starts boiling!) reduce heat to low.
Slowly add the cheese cubes and shredded cheese a little at a time whisking until the cheese melts completely. Continue whisking until it forms a silky, creamy texture then taste and add salt to your own preference.
The cheese sauce will thicken as it cools but if your sauce is too thick, add a splash of milk – one tablespoon at a time until it reaches the consistency you prefer then enjoy right away.
WHAT TO DO WITH LEFTOVERS:
Store leftover flourless cheese sauce in an airtight container in the fridge up to 3 days. NOTE: the cheese sauce will solidify when it’s chilled but reheats easily.
To reheat on the stove add the cheese sauce to a small saucepan over low heat. Gradually stir in 1-2 tablespoons of milk. Stir often until warm and creamy.
You can also reheat in the microwave on low power, stirring about every 30 seconds until warm.
HOW TO MAKE NACHO CHEESE SAUCE:
To make homemade gluten-free nacho cheese sauce with a kick, here’s all you’ll need to add to the recipe:
- 2-3 tablespoons pickled jalapeno juice (brine from the jar)
- 4-6 pickled jalapeno slices finely chopped (or more to taste)
- pinch of cayenne pepper (or more to taste)
- 1/4 teaspoon garlic powder
- Pinch or salt (or to taste)
EASY TIPS FOR THE BEST CHEESE SAUCE:
- Best tip – buy a block of cheese and grate the cheese yourself on a box grater. Pre-shredded cheese contains additives that also prevent it from becoming the melty cheese sauce we crave.
- Add the cheese slowly letting it melt so it doesn’t clump.
- Use whole milk for the creamiest cheese sauce. Low-fat milk (skim, 1%, 2%) aren’t recommended for this recipe.
OTHER CHEESE OPTIONS:
There are many different cheeses you can use to make cheese sauce. Next time, try a different kind of cheese from any of the easy-melting cheeses below:
- Gouda
- American Cheese slices
- White American or white cheddar (for a white sauce)
- Colby Jack
- Havarti
- Fontina
- Monterey Jack
- Sharp cheddar cheese
- Provolone
- Mild cheddar cheese
HOW TO FIX A GRAINY CHEESE SAUCE:
Fixing a broken or grainy cheese sauce is easy. Warm the sauce in the saucepan over low heat, then add a splash of waster and whisk vigorously until smooth.
Enjoy!
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Flourless Cheese Sauce
Ingredients
- 3/4 cup whole milk don't use 2% or skim milk!)
- 2 tablespoons butter
- 1/4 pound American cheese from the deli cut in cubes
- 1 cup Monterey Jack cheese freshly shredded
- 1 cup sharp cheddar cheese freshly shredded
- pinch black pepper
- 1/4 teaspoon dry mustard
NACHO CHEESE SAUCE (to the basic recipe add):
- pinch of cayenne pepper (or more to taste)1/4 teaspoon garlic powderPinch or salt (or to taste)
- 2-3 tablespoons pickled jalapeno juice brine from the jar
- 4-6 sliced pickled jalapenos finely chopped (or more to taste)
- 1 pinch cayenne pepper or more to taste
- 1/4 teaspoon garlic powder
- 1 pinch salt or to taste
Instructions
- Cube the American cheese and shred the Monterey Jack and Cheddar cheeses and set aside.
- Add milk and butter to a saucepan over medium heat, stirring occasionally then stir in the pepper and dry mustard. NO salt added at this time due to the saltiness of the cheeses.
- When the butter has melted and small bubbles start to form in the milk (but before it starts boiling!) reduce heat to low and slowly add the cheeses a little at a time whisking until the cheese melts.
- Continue whisking until the cheese has a silky, creamy texture.
- NOTE: The cheese sauce will thicken as it cools but if your sauce is too thick, add a splash of milk, one tablespoon at a time.