This gluten-free cheese sauce, made from scratch, is ideal for dipping, turning into queso, or stirring into the easiest gluten-free mac and cheese.
Why this recipe works
This recipe is for a small-batch cheese sauce you can make either with a roux (butter plus gluten-free flour) or without one. Large casseroles or big batches rarely reheat perfectly, so making a small amount ensures the best texture and flavor. The sauce is versatile: serve it thin for dipping or thicken it slightly for mac and cheese or as a topping for chili.
If you have a picky eater at your table, you can always serve plain pasta tossed with butter and offer shredded cheese on the side. The base of this sauce (before adding shredded cheese) can also substitute for a béchamel in recipes that call for ricotta or a creamy binder.
Troubleshooting cheese sauce
Many people avoid homemade cheese sauce because they worry about making a roux or have had grainy results. Graininess usually comes from overheating the milk or using milk that is slightly acidic. Heat milk very slowly over low heat and whisk often to keep it smooth.
If you add an acidic ingredient or cook at too high a temperature, the milk proteins may clump and the sauce can curdle. If that happens, skim off the curds or, for puddings and custards, blend the mixture to smooth it out. Gentle, patient heating and frequent whisking prevent most issues.
Can I reheat my cheese sauce?
Cheese sauce is best served fresh, but you can reheat leftovers carefully. Reheat very slowly over the lowest heat, stirring constantly in a small saucepan. If the sauce has thickened while resting, add a splash of milk and warm it gently. For the best results, make a new small batch when you need more.
Gluten-free cheese sauce: ingredients and substitutions
Dairy
Real dairy cheese melts into a smooth sauce in a way that most dairy-free alternatives do not. If you need a dairy-free version, use a recipe specifically designed for non-dairy cheeses; a reliable option is available from experienced dairy-free bloggers and cookbooks. For this recipe, use real dairy cheese for the best melting and texture.
Flours
For the roux-based version, the recipe calls for a small amount of a gum-free gluten-free flour blend. If you don’t have that blend on hand, substitute an equal amount of superfine sweet white rice flour, cornstarch, or arrowroot. The same substitutes work for the no-roux recipe’s cornstarch.
Gluten Free Cheese Sauce Recipe
Ingredients
For roux-based cheese sauce
- 1 tablespoon (14 g) unsalted butter
- 1 tablespoon (9 g) gum-free gluten-free flour blend (or superfine sweet white rice flour)
- 5 fluid ounces (⅝ cup) milk, plus more as necessary
- 4 ounces cheddar cheese, shredded (fresh, not preshredded); plus more as needed
- Salt and freshly ground pepper, to taste
For cheese sauce without a roux
- ½ cup (4 fl oz) milk, plus more as necessary
- 2 ounces cheddar cheese, shredded (fresh, not preshredded); plus more as needed
- 1 teaspoon cornstarch (or superfine rice flour)
- 2 ounces Kraft deli deluxe American cheese slices (about 3 slices), optional for extra creaminess
- Salt and freshly ground pepper, to taste
For making macaroni and cheese
- 2 ounces dried gluten-free elbow macaroni, cooked and tossed with 1 tablespoon (14 g) unsalted butter
For making queso
- Mexican salsa fresca / pico de gallo
Instructions
For the roux-based cheese sauce
- Melt the butter in a small saucepan over medium-low heat. Whisk in the gluten-free flour blend until smooth.
- Cook slowly, whisking frequently, until the mixture just begins to brown, about 2 minutes or less. Watch closely to avoid burning.
- Add the milk and whisk to combine, smoothing any lumps. Cook until it just begins to simmer.
- Remove from heat and stir in 4 ounces of shredded cheese. If making mac and cheese, reserve 1 ounce to add at the end.
- Stir until the cheese is melted and the sauce is smooth. Return to very low heat if needed, stirring constantly. Season with salt and pepper to taste.
- For mac and cheese: add the sauce to the cooked pasta tossed with butter, toss to coat, and serve immediately. For queso: stir in salsa and serve right away. For plain sauce: serve immediately.
For the no-roux cheese sauce
- Warm the milk in a small saucepan over very low heat, whisking frequently until it begins to simmer.
- Cook until the milk starts to reduce, about 3 minutes. If it curdles slightly, skim any solids from the top.
- Toss the shredded cheddar with the cornstarch, remove the pan from heat, and whisk the cheese and starch into the hot milk. Add the remaining cheese if making mac and cheese.
- Tear the American cheese slices into pieces and add them as well, stirring until smooth. If needed, return to very low heat to finish melting, stirring constantly. Season to taste.
- Finish the same way as the roux-based version: combine with pasta for mac and cheese, stir in salsa for queso, or serve as a dipping sauce immediately.
Notes
Flour and starch substitutions: Use an equal amount of superfine sweet white rice flour, cornstarch, or arrowroot in place of the gum-free flour blend or cornstarch called for in the recipe.
About Kraft deli deluxe American slices: This refers to the deli-style American cheese slices (often sold in a square blue package), which are real cheese and add creaminess and body to the sauce. They are different from the individually wrapped shiny “cheese product” slices.
Nutrition information is automatically calculated and should be used only as an approximation.
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