Homemade Cheese Sauce For Pretzels!

If you haven’t checked out my pretzel recipe yet, start there, and then hop back over here for the delicious cheese sauce recipe for dipping!

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First things first, let’s all get over the idea that cheese sauce will be healthy and fat free. That’s ridiculous. It’s cheese sauce. If you want it to taste good, and be delicious, it’s going to need butter, cheese, and milk, and contain plenty of calories. Like all things in life, cheese sauce is best in moderation, so I also like to serve pretzels with a dipping mustard alongside a cheese.

There are a thousand different recipes online for how to make cheese dipping sauce. Some have lengthy ingredient lists with flour, cornstarch, and seasonings, but as with many of my sauce recipes, I find that less is more. The simpler the recipe, the better the flavor.

Additionally, you can honestly use whatever type of cheese you already have available. There’s no need to buy anything special to make this taste delicious!

Here’s what I used:

2 Tablespoons Salted Butter

1/4 Cup Milk

1 Kraft Cheese Slice (Or 2 Tablespoons Velveeta)

2 Cups Shredded Cheese (any variety, I used both Cheddar & Colby Jack)

Salt & Pepper To Taste

And the secret ingredient that will separate your cheese sauce from all others:

4 Tablespoons of Cream Cheese

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I started with melting the butter and adding the milk all over very low heat (2-3 setting). I added the cheese slice, and cream cheese, and moved on to shredding my block of cheese while this mixture melted together. (Pro Tip: If you plan to melt your cheese, it is best to buy a block and shred it yourself. Pre-shredded cheese contains an anti-clumping agent that can make melting take longer, and come out stickier.)

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Add in your shredded cheese, salt and pepper, and place a lid over this mixture and let it work on melting together, stirring occasionally with a whisk. It will be important once the mixture has melted down to whisk the cheese sauce briskly for about 1 minute to remove bubbles and clumps. If your sauce seems too thick, simply add in 1-3 Tablespoons of additional milk until the sauce reaches desired consistency.

Once melted down, move heat setting to simmer or low, and serve immediately. ENJOY!

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3 Comments Add yours

  1. Ben says:

    This looks really good. Have you tried starting with a little flour mixed in with your butter?

    1. babasbakery says:

      Hi Ben! I have tried flour, but for this recipe I prefer without. I don’t personally enjoy the taste added flour gives cheese sauce, or gravy for that matter. I have had it work in a queso recipe!

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