Microwave Cheese Sauce
Let Me Tell You About My Microwave Cheese Sauce
So you know those evenings when you randomly crave something melty and gooey (and everything in your kitchen looks a bit sad)? That’s me, at least three times a week, desperately scavenging bits of cheese and milk to whip up my not-so-secret weapon: microwave cheese sauce. I first made this after burning—no kidding—TWO pans in one week trying to make stovetop cheese sauce. My mum still teases me. Anyway, the microwave hasn’t let me down since, unless you count that time everything exploded and the dog got more sauce than I did. But that’s a story for another day.
Why I Keep Coming Back to This (And Maybe You Will Too)
Here’s the deal: I make this anytime someone (usually me) needs some fast comfort food. My family absolutely loses it over this stuff—especially poured on broccoli; even my cousin, king of picky eaters, will eat broccoli doused in this. Plus, I mean, there’s less mess. One bowl! Sometimes I’m just too knackered for real cooking (I’ll shamelessly admit it). Tried making it with fancy cheese once, but actually, supermarket cheddar works best—who knew? Oh, if you’re lactose intolerant, yes, you can use that pretend cheese. It’s really forgiving.
Here’s What You’ll Need (Substitutions Welcome…I Do It Too)
- 1 heaped cup grated cheese (I’m always using cheddar but mozzarella’s good if you want more of a stretch—my gran swore by Red Leicester, but she also thought instant mash was gourmet, so ya know…)
- 1 tablespoon plain flour (or cornstarch if I run out, which is often)
- 1 cup milk (Honestly, any milk works; plant-based, semi-skimmed, I once used evaporated milk in a panic. It was fine.)
- 1 tablespoon butter (or margarine, but I can’t say I love margarine—it kind of tastes like regret to me)
- A pinch of salt and pepper (sometimes a good shake of hot sauce or mustard powder if I’m feeling bold)
How I Actually Make Microwave Cheese Sauce (Step By Step, Sort Of)
- Start with flour, butter, and milk. Chuck the butter in a microwave-safe bowl with the flour and half the milk. Now, zap it for 30 seconds.
- Whisk, but don’t go wild. Give it a stir (a fork does the job). Don’t worry if it looks sort of lumpy; it evens out, promise. Back in for another 30 seconds.
- Mix in the rest of the milk. It’s okay if it looks like a mistake at this stage. Actually, I find it works better if you add the milk gradually rather than dumping it all in at once. But, up to you.
- Now comes cheese time! Add the grated cheese and seasonings to your weird looking mixture. Microwave for 30 seconds and stir. Repeat one or two more times, stirring each go, until the sauce looks thick and silky and smells like a cheese shop. This is usually when I sneak a taste—quality control, right?
- Final check. If it’s too thick, splash in extra milk; too thin, a little more cheese never killed anyone (except my waistline). When it’s the texture you want, you’re golden!
Real-Life Notes (from Sauce Mishaps)
- Don’t microwave for too long at once—it curdles. I mean, unless you like weird cheese clumps. I once microwaved for two straight minutes and, well, let’s just say the cat wouldn’t even touch it.
- If you’re heavy-handed with the flour, the sauce gets a bit thick; actually, I sometimes like it that way for dipping chips (fries, to my American mates!).
- A fork works to whisk, but if you’ve got a mini whisk, go for it. Or not.
How I’ve Mixed it Up Over the Years (Some Good, Some…Not So Much)
- Tried it with blue cheese—wow, super strong, but actually quite posh with steak. Not for the faint-hearted.
- Added smoked paprika once—game changer for nachos. But don’t overdo it unless you want orange milk.
- Tried to make it vegan with cashew cheese—no, just don’t. It was gritty and sad. Stick to vegan shredded stuff if that matters for you.
Equipment—And My Cheeky Shortcuts
I mean, I use a battered Pyrex jug, but truly any old microwave-safe bowl works. No whisk? Fork is fine, as above. Or just shake the mixture in a Tupperware (lid on, please!) and microwave carefully. And if the microwave’s already busy heating soup, well, just warm it gently on the stove and watch it like a hawk.
What To Do With Leftovers…If You Actually Have Them
This sauce keeps in the fridge for three-ish days, sealed tight (or just covered with cling film if you can’t find the lid). Reheat gently, adding a little splash of milk—it does thicken up overnight. But, honestly, it’s never lasted more than a day in my house; might just be us.
How I Love Serving This (Stealing a Family Trick)
- Poured thick over steamed broccoli, for the health illusion
- Over baked potatoes (the ultimate cheat meal)
- As a dip for warm pretzels—my dad liked to add a splash of beer, turning it into pub food
We sometimes have a do-it-yourself nacho bar. Kids love customizing with salsa, jalapenos, whatever. Turns into chaos but in a good way.
Stuff I Learned the Hard Way (Don’t Repeat My Mistakes)
- Don’t walk away while microwaving. If it boils over, it turns into Mount Vesuvius, and you’ll be scrubbing cheese forever.
- I once tried to speed up by doubling everything. Turns out, the middle stayed cold. If you need a lot, best to make two batches.
- Actually, stirring every 30 seconds is the sweet spot—any less and it gets weirdly grainy.
Your Curious Questions—Answered (The Real Ones I Get)
Can I use bagged shredded cheese?
Yep, absolutely. If all you have is pre-shredded, go for it. It might not melt quite as smoothly (some anti-caking stuff in there), but it’s still good. They’d probably kick me out of France for saying that, but I stand by it.
Will it reheat well?
It reheats fine, but it thickens up. I just add a splash more milk and nuke it for 30 seconds, stir and repeat if necessary. Tastes even cheesier to me the next day (but your mileage may vary).
I don’t have butter—will oil work?
Uhh, I have tried it. It’s edible, but pretty flat-tasting. Use real butter if possible—honestly, it’s worth the small indulgence.
Can I make this gluten-free?
Try cornstarch or a gluten-free flour blend—works for me. But maybe whisk a little extra if you use cornstarch, as it can go lumpy.
What about making it spicy?
Go wild! Add some hot sauce, chopped jalapenos, or a little mustard powder to the cheese mix. Don’t go overboard though, unless you fancy blowing your own socks off.
And if you’re curious about cheese tech (yes, that’s a thing), cheesescience.org’s melting cheese guide is fascinating. Or check out Smitten Kitchen’s broccoli melts for another cheesy dinner fix—seriously, yum.
Any questions? Or if you have your own microwave cheese sauce war story, drop it below—I’ll probably relate! Or maybe you’ll convince me to try stilton next time…
Ingredients
- 2 cups shredded sharp cheddar cheese
- 1 cup whole milk
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon paprika
Instructions
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1In a large microwave-safe bowl, melt the butter in the microwave for 30 seconds.
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2Whisk in the flour until fully blended to form a smooth roux.
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3Slowly whisk in the milk, then microwave on high for 1 to 1 1/2 minutes, stirring halfway through.
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4Stir in the shredded cheddar cheese, garlic powder, salt, black pepper, and paprika.
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5Microwave on high for 1 minute, stir well, then continue microwaving in 20-second increments, stirring after each, until the cheese is completely melted and the sauce is smooth.
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6Serve immediately with nachos, vegetables, or your favorite dish.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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