Cracker Barrel Cheese Sauce
This homemade Cracker Barrel cheese sauce is rich, creamy, and packed with bold cheddar flavor. Perfect for mac and cheese, nachos, baked potatoes, and more, this sauce comes together in just 15 minutes with simple pantry ingredients. Whether you’re looking for a dip, a drizzle, or a pasta sauce, this easy recipe will give you that classic restaurant-quality taste at home.
Equipment
- 1 medium saucepan
- (1) Whisk
- 1 measuring cup
- 1 measuring spoon set
- 1 wooden spoon or silicone spatula
- 1 Cheese grater (for shredding fresh cheese)
Ingredients
Main Ingredients:
- 2 cups sharp cheddar cheese shredded (preferably Cracker Barrel brand)
- 1 ½ cups whole milk
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
Flavor Enhancers:
- ½ teaspoon garlic powder
- ½ teaspoon mustard powder
- ¼ teaspoon cayenne pepper optional, for a little heat
- 1 teaspoon Worcestershire sauce optional, for extra depth
- Salt to taste
Instructions
Step 1: Prepare Your Ingredients
- Shred the cheese and measure out all ingredients.
- Warm the milk slightly (not boiling) to help the sauce come together smoothly.
Step 2: Make the Roux
- In a medium saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for 1-2 minutes, stirring constantly until it forms a smooth paste. This removes the raw flour taste.
Step 3: Add the Milk
- Slowly pour in the warm milk, whisking continuously to prevent lumps.
- Cook for 3-4 minutes, or until the mixture starts to thicken.
Step 4: Melt the Cheese
- Reduce the heat to medium-low.
- Gradually add the shredded cheese, stirring constantly until fully melted and smooth.
- Stir in the garlic powder, mustard powder, cayenne (if using), Worcestershire sauce, and salt.
Step 5: Adjust & Serve
- If the sauce is too thick, add a little more milk to thin it out.
- Remove from heat and serve immediately over pasta, nachos, baked potatoes, or as a dip.
Notes
- For extra smoothness: Use freshly grated cheese instead of pre-shredded cheese, which contains anti-caking agents.
- Gluten-free option: Substitute 2 teaspoons of cornstarch instead of flour.
- Storage: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of milk to restore creaminess.
- Flavor variations: Try adding a little smoked paprika for a smoky twist or a dash of hot sauce for extra heat.