If you want a creamy, flavourful cheese sauce using simple ingredients you can source from any cheese supplier in Singapore, you can make it in just 5 minutes. These easy homemade cheese sauces are versatile and perfect for broccoli, baked potatoes, nachos, or mac and cheese. With the right technique, you get a smooth and consistent result every time.

Key Takeaways

• Master three simple cheese sauce techniques that guarantee a smooth, creamy texture every time.
• Use Provolone Dolce instead of pre-shredded cheese to prevent graininess and ensure even melting.
• Control your heat and whisk gradually to achieve perfect consistency without curdling.
• Choose a trusted cheese supplier in Singapore, such as Carecci & Figli, to ensure freshness, authenticity, and melt quality in every batch.

Why Make Your Own Homemade Cheese Sauce?

Making your own cheese sauce gives better flavour control and texture than store-bought options. It’s fresher, cheaper, and lets you pick the best cheese for melting smoothly. Consumers are increasingly opting for homemade sauces made with fewer additives and authentic cheeses. 

Homemade sauce is also versatile. Drizzle it over broccoli, coat cauliflower, or serve it as a cheese dip for pretzel snacks. When prepared correctly, your cheese is melted and smooth, never oily or lumpy.

The Basics: How To Make Cheese Sauce At Home

Each method below can create a creamy cheese sauce with slightly different textures and stability.

Method	Key Ingredient	Texture & Use	Time	Best for
Roux + milk (classic)	Butter and flour	Thick, rich, smooth and creamy	10 min	Mac and cheese, baked potatoes
Cornstarch + evaporated milk	Flour-free	Light, pourable	5 min	Nachos, cheese fries
Sodium citrate	Chemical emulsifier	Melted and smooth, never grainy	8 min	Mixed or aged cheese blends
Powdered or processed cheese	Ready base	Fast, shelf-stable	3 min	Foodservice, bulk prep

How Each Method Works

1. Roux + Milk (Classic Method): You start by melting butter and whisking in flour to form a roux or a paste that thickens the sauce. Warm milk is added gradually, creating a smooth béchamel base. Once thickened, shredded cheese of your choice is added and mixed in until it is entirely melted. The result is a rich, creamy sauce that clings beautifully to pasta and baked dishes.

2. Cornstarch + Evaporated Milk (Flour-Free Method): A quicker and gluten-free alternative, this method uses cornstarch whisked into evaporated milk. As it heats, the mixture thickens without forming lumps. Adding cheese afterwards creates a glossy, light sauce that remains pourable, making it perfect for drizzling over nachos, fries, or steamed vegetables.

3. Sodium Citrate (Modernist Method): This method is popular with chefs and food scientists. Sodium citrate, a natural salt derived from citrus, helps emulsify cheese, allowing it to melt evenly without splitting. Just dissolve it in water or milk, then blend in grated cheese. The result: a perfectly smooth, velvety sauce that works well even with sharp or aged cheeses

4. Powdered or Processed Cheese Base: For maximum convenience, powdered or processed cheese mixes are simply combined with milk or water and heated until smooth. While not as customizable as the other methods, it’s fast, consistent, and shelf-stable, making it ideal for foodservice kitchens, large batches, or when you need a quick dip on demand.

15-Minute Creamy Italian Cheese Sauce (Roux Method)

Prep time: 5 minutes
Cook time: 10 minutes
Yield: 300 ml

Simple ingredients:

• 2 tablespoons butter
• 2 tablespoons flour
• 300 ml whole milk
• 100 g Mozzarella (shredded)
• 50 g Sweet Gorgonzola DOP 
• Pinch of salt and pepper

Steps

1. Melt butter over medium heat in a saucepan.
2. Add flour and whisk continuously for 1 minute, until smooth. This creates the roux and removes the raw flour taste.
3. Slowly add milk while whisking to form a white sauce base.
4. Once thickened, remove the mixture from the heat and gradually stir in the Mozzarella and Gorgonzola until they are fully melted and creamy. 

Tips to make your sauce perfect:

• Avoid overheating; boiling may prevent it from melting smoothly.
• Always grate cheese fresh from a block rather than using pre-shredded cheese. Bagged cheese is often coated with anti-caking agents to prevent it from clumping or sticking together.
• If the mixture is too thick, whisk in milk one tablespoon at a time.
• Works perfectly as a cheese sauce for fries or as a drizzle over vegetables.

5-Minute Ricotta & Mascarpone Cheese Sauce (Cornstarch Method)

If you need a faster, pourable Italian  cheese sauce, this 5-minute method works well.

Ingredients:

• 1 tablespoon butter
• 1 teaspoon of cornstarch mixed in cold milk before heating
• 120 ml evaporated milk
• 50 g Ricotta
• 50 g Mascarpone 
• ¼ teaspoon garlic powder
• Optional: add hot sauce or diced green chiles for spice

Steps:

1. Melt the butter 
2. In a small bowl, mix the cornstarch into the evaporated milk until smooth
3. Add the milk mixture to the butter, whisking until it starts to thicken 
4. Remove from heat and stir in the Ricotta and Mascarpone until smooth/creamy.
5. Season and serve immediately as dips for chips or homemade fries.

Using this recipe, you can switch up the cheese. Try other cheeses from food shops in Singapore, such as Monterey Jack, Pepper Jack, or even Jack cheese for a spicy twist.

This easy cheese sauce is also the best recipe when you have only 5 minutes to make a quick snack.

Creamy Burrata and Gorgonzola Sauce

For an indulgent, restaurant-quality sauce, combine Burrata and Sweet Gorgonzola DOP. The Burrata adds a luscious creaminess, while Gorgonzola provides a savoury depth.

How to make it:

• Warm 100 ml of milk in a saucepan.
• Whisk in 100g of Burrata and 50 g of Gorgonzola until smooth.
• Add a drizzle of olive oil and serve over fresh pasta, grilled vegetables, or risotto.

How Do You Fix A Grainy Cheese Sauce?

A grainy sauce occurs when the temperature is too high or when cheese is used with too many additives.

The solution is simple: heat low, stir gently, and add cheese gradually.

Tips to avoid grainy sauce:

• Stir the cheese in off the heat, never at full boil.
• Use pre-shredded cheese only if necessary, but be aware that it may contain anti-caking agents that can make sauces grainy.
• Keep the sauce below 80 °C.
• If it becomes grainy, add a little warm milk and whisk firmly to bring it back together.

Tip: Gentle heat and sodium citrate help maintain stable emulsions in cheese sauces.

Ways To Use Your Homemade Cheese Sauce

Once you’ve mastered your easy homemade cheese sauce, use it in these versatile ways:

• Pour over steamed broccoli or cauliflower
• Drizzle on baked potatoes
• Layer inside mac and cheese
• Serve with pretzel bites or chips
• Use as a cheese dip for appetisers
• Mix with Rotel for a spiced Tex-Mex twist

These ideas ensure nothing goes to waste, especially when your cheese sauce turns out perfectly smooth.

Storage and Reheating

• Store in an airtight container in the refrigerator for up to three days.
• Reheat over low heat, adding a tablespoon of milk to loosen if the sauce is too thick.
• Avoid boiling because it can break the sauce.
• Homemade cheese sauce should not be frozen, as its texture changes after thawing.

Pick the Best Cheese Supplier in Singapore for Your Sauce

For authentic results, start with the right cheese supplier. Here’s what to check when sourcing cheese in Singapore:

Supplier Quality Checklist:

• Fat and Moisture Balance: 32-34% fat is for smooth melting. Low-fat types can turn grainy or separated when heated. 
• Age: Provolone dolce (young, mild) melts best for pasta or sauces, while Provolone piccante adds a stronger flavour for pizzas, burgers, or cheese boards.
• Packaging: Block cheese offers fresher flavour, shredded is convenient for cooking, and sliced is suitable for burgers or sandwiches.
• Storage & Delivery: Cheese should be stored at 2-5 °C with proper cold-chain delivery to maintain its texture and taste. 
• Pricing and MOQ: Some suppliers offer flexible order sizes and bulk pricing options to suit the kitchen’s needs.

Carecci & Figli: A Trusted Cheese Supplier in Singapore

Carecci & Figli Trading is one of Singapore’s leading importers of authentic Italian ingredients.  Their cheese selection includes Mascarpone, Ricotta, and Sweet Gorgonzola DOP, all sourced directly from Italy to ensure freshness and consistency.

Why Choose Carecci & Figli

• Offers a wide range of authentic Italian cheese for both home and professional kitchens.
• Maintains a professional cold-chain supply, keeping cheeses vacuum-sealed and temperature-controlled to preserve flavour.
• Trusted by hotels, fine dining establishments, and gourmet retailers across Singapore.

If you’re searching for a reliable cheese shop in Singapore for your homemade cheese sauce recipe, Carecci & Figli delivers both quality and convenience, ensuring every dish starts with authentic Italian excellence.

Any Cheese Recipe is Easy with the Right Supplier in Singapore

Homemade cheese sauces turn out best when you start with authentic, high-quality ingredients. Carecci & Figli, a trusted cheese supplier in Singapore, offers premium Italian cheeses that melt smoothly and bring out rich, natural flavour in every recipe.

Whether you’re preparing a quick nacho dip or a creamy mac and cheese, Carecci & Figli ensures consistency, freshness, and taste you can rely on anytime you need it.Looking for a wholesale cheese supplier in Singapore? Please visit carecci.com.