I love how this creamy cheesy garlic sauce comes together so quickly while delivering rich, silky comfort in every spoonful. I make it whenever I want something indulgent to drizzle over pasta, vegetables, or potatoes, or to serve as a warm dip for crusty bread. The garlic flavor is mellow and fragrant, balanced by a smooth, cheesy finish that feels cozy and satisfying.
Why You’ll Love This Recipe
I enjoy this recipe because it uses simple pantry ingredients and takes only minutes from start to finish. I like how versatile it is, since I can use it as a dip, a sauce, or even a quick pasta coating. I also appreciate how customizable it feels, letting me adjust the cheese or garlic to match my mood.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 tablespoons butter
4 cloves garlic, finely minced
1 tablespoon all-purpose flour
1 cup milk
1 cup shredded cheese (cheddar, mozzarella, or a mix)
Salt, to taste
Black pepper, to taste
Directions
I start by melting the butter in a saucepan over medium heat. Once it is fully melted, I add the minced garlic and cook it briefly until fragrant, being careful not to let it brown. I sprinkle in the flour and stir continuously for about a minute to form a smooth roux.
I slowly pour in the milk while whisking, making sure there are no lumps. I let the mixture simmer gently until it thickens into a creamy base. I then lower the heat and stir in the shredded cheese, mixing until it melts completely and the sauce becomes smooth and glossy. I finish by seasoning with salt and black pepper to taste, then remove it from the heat.
Servings And Timing
I usually get about 1 1/2 cups of sauce from this recipe, which serves around 6 portions at roughly 1/4 cup each.
Prep time is about 5 minutes, cook time is around 10 minutes, and the total time comes to 15 minutes.
Variations
I sometimes add a pinch of chili flakes when I want a little heat. For a sharper flavor, I like using aged cheddar or adding a small amount of parmesan. When I want a richer sauce, I replace part of the milk with cream. I also enjoy stirring in fresh herbs like parsley or thyme at the end.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stovetop or in the microwave, stirring often. If it thickens too much, I add a splash of milk to bring it back to a smooth consistency.
FAQs
Can I make this sauce ahead of time?
I often make it ahead and store it in the fridge, then reheat it gently when I am ready to use it.
What cheese works best for this recipe?
I like using cheddar for flavor or mozzarella for extra creaminess, but a blend works beautifully too.
How do I prevent the sauce from becoming grainy?
I keep the heat low when adding the cheese and stir constantly, which helps the sauce stay smooth.
Can I use this sauce for pasta?
I regularly toss it with cooked pasta, sometimes adding a bit of pasta water to loosen it up.
Is this sauce freezer-friendly?
I do not recommend freezing it, since the texture can change once thawed.
Conclusion
I find this creamy cheesy garlic sauce to be one of those reliable recipes I come back to again and again. It is quick, comforting, and endlessly adaptable, making it perfect for busy days or cozy meals when I want something warm and indulgent.
This Creamy Cheesy Garlic Sauce is a quick, rich, and versatile sauce made with butter, garlic, milk, and melty cheese—perfect for drizzling over pasta, vegetables, potatoes, or serving as a warm dip.
Total Time:15 minutes
Yield:1 1/2 cups (about 6 servings)
Ingredients
2 tablespoons butter
4 cloves garlic, finely minced
1 tablespoon all-purpose flour
1 cup milk
1 cup shredded cheese (cheddar, mozzarella, or a mix)
Salt, to taste
Black pepper, to taste
Instructions
Melt butter in a saucepan over medium heat.
Add minced garlic and cook briefly until fragrant, avoiding browning.
Stir in the flour and cook for about 1 minute to form a smooth roux.
Slowly pour in the milk while whisking continuously to prevent lumps.
Simmer gently until the sauce thickens into a creamy consistency.
Reduce heat and stir in shredded cheese until fully melted and smooth.
Season with salt and black pepper to taste, then remove from heat and serve.
Notes
Add chili flakes for heat.
Use aged cheddar or Parmesan for a sharper taste.
Replace part of the milk with cream for a richer texture.
Stir in fresh herbs like parsley or thyme at the end for freshness.
Add pasta water if using as a pasta sauce to loosen the consistency.
