Crockpot Cheese Sauce
Crockpot cheese sauce is a smooth, creamy sauce you can pour over nachos, broccoli or pretzels. The slow cooker holds it at serving temperature without scorching or breaking.
10
servings10
minutes2
hoursA smooth cheddar sauce made with evaporated milk so it stays creamy. Keep it warm for dipping all afternoon.
Ingredients
12 oz sharp cheddar, freshly shredded
8 oz mild cheddar or Monterey Jack, freshly shredded
1 can (12 oz) evaporated milk
1/2 cup whole milk
2 tablespoons cornstarch
1 tablespoon unsalted butter
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1 teaspoon hot sauce, optional
Nachos, soft pretzels and steamed broccoli, for serving
Directions
- Shred the cheeses yourself from blocks. Bagged cheese has starch on it that makes the sauce grainy.
- Toss the shredded cheese with the cornstarch in a bowl until every shred is coated.
- Pour the evaporated milk and whole milk into a 3-quart slow cooker.
- Add the butter, mustard, garlic powder, paprika, cayenne and salt.
- Add the cheese and stir once to combine.
- Cover and cook on LOW for 1.5 to 2 hours, stirring every 30 minutes.
- The sauce is ready when no strands of cheese remain and it coats a spoon smoothly.
- If it is too thick, whisk in a splash of milk. If it is thin, cook uncovered on LOW for 15 minutes.
- Stir in the hot sauce and taste for salt.
- Switch to WARM and serve with a ladle.
Notes
- Pepper Jack makes a spicy sauce. A can of diced green chiles turns it into queso. Refrigerate up to 5 days and reheat slowly in a pan with a spoon of milk. Freezing is not recommended since it separates. Pour it over baked potatoes or macaroni too.
Why a cheese sauce in the slow cooker works
Homemade cheese sauce is tricky on the stove. Heat it too fast and it splits into oil and curds. The slow cooker melts the cheese slowly in evaporated milk over about two hours on LOW, which keeps the sauce silky and stable. Better still, it holds that texture for hours on WARM.
That makes it a good choice for nachos, pretzel bites and a vegetable platter. You make it once, set it on the counter, and people dip all afternoon. A small 2 to 3-quart cooker is ideal for this recipe. A bigger crock spreads the sauce thin, and the edges can scorch.
Ingredient notes
Sharp cheddar: Shred it from a block just before cooking. Pre-shredded cheese is coated with starch and gives a grainy sauce.
Mild cheddar or Monterey Jack: This is the melter. Sharp cheddar gives flavor, and a milder cheese adds smoothness.
Evaporated milk: It has less water and more protein than regular milk, which helps the sauce stay stable and creamy.
Cornstarch: A small amount keeps the sauce from separating. Toss it with the shredded cheese before it goes into the pot.
Dijon and spices: Dijon mustard, garlic powder and a little cayenne add depth and make the cheese taste more cheesy.
Butter and hot sauce: A tablespoon of butter adds richness, and a teaspoon of hot sauce brightens the flavor without making it spicy.
Tips for the best result
Shred your own cheese: The most common mistake is using a bag of pre-shredded cheese. The anti-caking coating keeps the cheese from melting and leaves the sauce gritty.
Stir every 30 minutes: The cheese near the edge melts first and can stick. Stirring keeps everything uniform and prevents scorching.
Keep the heat low: Never use HIGH for the full cook. High heat can break the sauce. If it is too thick, whisk in a splash of warm milk. If it is thin, leave the lid off for 15 minutes on LOW. A spoon of warm milk or a splash of beer can rescue a sauce that has gone thick or tight.
Swaps and variations
Use pepper jack for a spicy queso style, or Gruyere and white cheddar for a sauce that goes over macaroni. Add a can of drained green chiles or a spoonful of salsa for nacho cheese. Swap half the evaporated milk for beer for a pub-style sauce, if you like.
Do not use aged, dry cheeses like Parmesan as the main cheese, or low-fat cheeses. They do not melt smoothly and make the sauce stringy or oily. For a smoother, restaurant-style sauce, use all mild cheddar and add a few slices of white American cheese.
What to serve with crockpot cheese sauce
Serve it with tortilla chips, soft pretzels, steamed broccoli, baked potatoes and sliced bratwurst. It is also good ladled over nachos, hot dogs or a plate of roasted cauliflower. Keep a small ladle in the crock so guests can serve themselves. The sauce also works as a topping for baked potatoes, burgers or a loaded baked potato bar.
Storing, freezing and reheating
Refrigerate the sauce in a sealed container for up to five days. It firms up when cold. Reheat over low heat on the stove with a splash of milk, whisking until smooth, or in the microwave at half power, stirring every 30 seconds.
Cheese sauce does not freeze well. The texture can split when thawed, so plan to make only what you can eat within the week.
Crockpot Cheese Sauce at a glance
- Prep time: 10 minutes
- Cooking time: 2 hours
- Servings: 10 servings
- Ingredients: 13, led by sharp cheddar, mild cheddar or Monterey Jack, (12 oz) evaporated milk, whole milk
Tips for Crockpot Cheese Sauce
Pepper Jack makes a spicy sauce. A can of diced green chiles turns it into queso. Refrigerate up to 5 days and reheat slowly in a pan with a spoon of milk. Freezing is not recommended since it separates. Pour it over baked potatoes or macaroni too.
Crockpot Cheese Sauce FAQ
How long does Crockpot Cheese Sauce take?
Crockpot Cheese Sauce takes 2 hours of cooking after 10 minutes of prep.
How many people does Crockpot Cheese Sauce serve?
This recipe makes 10 servings.
What do I need to make Crockpot Cheese Sauce?
13 ingredients, led by sharp cheddar, mild cheddar or Monterey Jack, (12 oz) evaporated milk, whole milk. Amounts are in the recipe card above.
