Name: Ultimate Cheese Sauce for Fries
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Cuisine: American
Ingredients: 2 tablespoons butter; 2 tablespoons all-purpose flour; 1 1/2 cups whole milk; 1 1/2 cups sharp cheddar cheese, shredded; 1/2 cup Monterey Jack cheese, shredded (optional); 1 teaspoon Dijon mustard; 1/2 teaspoon garlic powder; 1/4 teaspoon paprika; Salt and pepper to taste

A velvety, cheesy sauce that elevates ordinary fries into a mouthwatering indulgence, this Ultimate Cheese Sauce is smooth, flavorful, and perfect for dipping or drizzling.

Why You’ll Love This Recipe

I love how effortlessly this sauce comes together with just a few pantry staples. It’s luxuriously creamy, tangy from sharp cheese, and so easy that I can whip it up in minutes whenever a fry craving hits.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Butter
All-purpose flour
Milk (whole milk works best)
Sharp cheddar cheese, shredded
Monterey Jack cheese, shredded (optional, for extra meltiness)
Dijon mustard
Garlic powder
Paprika
Salt and pepper

Directions

In a medium saucepan over medium heat, melt the butter until it’s bubbling but not browned.
Whisk in the flour to form a smooth roux, cooking for about one minute.
Gradually whisk in the milk until the mixture is smooth and begins to thicken.
Add the mustard, garlic powder, paprika, salt, and pepper, stirring to combine.
Reduce heat to low and stir in the shredded cheddar (and Monterey Jack if using), melting until the sauce is smooth and creamy.
Taste and adjust seasoning. Keep the sauce warm until ready to serve with fries.

Servings and timing

I usually get about 1 ½ cups of cheese sauce, enough to serve 4–6 people as a dipping sauce. The prep time is around 5 minutes and cooking takes another 5–7 minutes—for a total of about 12 minutes from start to finish.

Variations

Spicy kick: I stir in a pinch of cayenne or chopped pickled jalapeños.
Smoked flavor: I use smoked cheddar instead of sharp cheddar.
Herby version: I fold in fresh chives or parsley when the sauce is off the heat.

Storage/reheating

I store leftover sauce in an airtight container in the fridge for up to 4 days. To reheat, I gently warm it on the stove over low heat, whisking in a splash of milk to bring it back to a smooth consistency. I don’t recommend freezing—separation can occur.

FAQs

What cheeses work best for this sauce?

I find sharp cheddar provides the bold flavor, and Monterey Jack adds extra creaminess. You can also use Colby, Gruyère, or a mix that melts well.

How can I make the sauce thicker or thinner?

If I want it thicker, I reduce the milk slightly or add more cheese. To thin it, I whisk in a little extra milk until I reach the right pourable consistency.

Can I prepare this in advance?

Yes—when I’m prepping, I make the sauce ahead and reheat it gently just before serving. It reheats beautifully with a splash of milk.

Is this cheese sauce gluten‑free?

Not as written, because the flour contains gluten. I have substituted a gluten‑free flour blend 1:1 successfully.

How long does the sauce keep its quality after reheating?

I’ve found that once reheated, the sauce stays smooth for about an hour at serving temperature. If it sets up, a quick whisk fixes it.

Conclusion

I hope this Ultimate Cheese Sauce recipe brings your fries (or nachos, steamed veggies, or burgers) to the next level. It’s quick, customizable, and packed with cheesy goodness—perfect for when I want simple, delicious comfort food.