Culver’s Copycat Wisconsin Cheddar Cheese Sauce Recipe
Make this Culver’s Copycat Wisconsin Cheddar Cheese Sauce Recipe at home with sharp cheddar cheese, butter, milk, and simple seasonings. This creamy, smooth cheese sauce is perfect for French fries, burgers, pretzels, chicken tenders, and your favorite snacks. Ready in about 15 minutes, it’s an easy homemade dip for family dinners, game days, and parties.
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 8 ounces sharp cheddar cheese freshly shredded
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ⅛ teaspoon salt or to taste
- ⅛ teaspoon black pepper or to taste
- ½ teaspoon yellow mustard optional
Instructions
- Melt the Butter: Place a medium saucepan over medium-low heat. Add the butter and let it melt gently without browning.
- Make the Roux: Whisk the flour into the melted butter. Cook for about 1 minute, stirring continuously, until the mixture is smooth and lightly bubbly.
- Add the Milk: Slowly pour in the milk while whisking constantly. Continue cooking for 2–4 minutes until the mixture begins to thicken and looks smooth.
- Melt the Cheddar Cheese: Reduce the heat to low. Gradually add the freshly shredded cheddar cheese, stirring until completely melted and creamy. Do not let the sauce boil, as high heat can cause the cheese to separate.
- Season and Serve: Stir in the garlic powder, onion powder, salt, black pepper, and optional yellow mustard. Taste and adjust the seasoning as needed. Serve warm with French fries, burgers, pretzels, or your favorite snacks.
Notes
- Use freshly shredded cheese: It usually melts more smoothly than pre-shredded cheese.
- Keep the heat low: High heat can make the cheese sauce grainy or cause it to separate.
- Prevent lumps: Whisk continuously while adding the milk gradually.
- Adjust the consistency: Add a little warm milk if the sauce becomes too thick.
- Serve warm: The sauce thickens as it cools, so serve shortly after preparing.
- Refrigeration: Store leftovers in an airtight container in the refrigerator for 3–4 days.
- Freezing: Freezing is not recommended because the sauce may separate when thawed.
- Reheating: Reheat gently on the stovetop over low heat, adding a splash of milk and whisking until smooth.
Nutrition Facts
- Calories: 250 kcal
- Total Fat: 20 g
- Saturated Fat: 12 g
- Cholesterol: 60 mg
- Sodium: 400 mg
- Total Carbohydrates: 7 g
- Dietary Fiber: 0 g
- Total Sugars: 3 g
- Protein: 11 g
Note: These are estimates and may vary depending on the cheddar cheese and milk brands used.