This Gouda Cheddar Cheese Sauce recipe is in collaboration with ACH Foodservice & Argo Corn Starch.

I’m a sucker for cheese sauce and apparently so are y’all because my first cheese sauce is one of the most popular recipes on The Rose Table! This recipe only takes about five minutes to make and stays nice and saucy for quite a while. It even heats up nicely if you have any leftovers (but no judgement if you don’t!).

When Argo Corn Starch asked me to come up with a recipe, I knew a fabulous gouda cheese sauce would be perfect, especially for those with a gluten allergy. Argo Corn Starch is naturally gluten free and has twice the thickening power of flour, so a little goes a long way.

Gouda and apple go wonderful together, so I especially love this served with crisp apples.  It’s also fantastic with celery, mini pretzels, crackers, and even pickled asparagus!

Gouda Cheddar Cheese Sauce
1 cup whole milk (or 3/4 cup 1-2% milk and 1/4 cup cream), divided
1 Tbsp cornstarch
2 Tbsp unsalted butter
1/4 tsp salt
4 oz sharp cheddar cheese
4 oz gouda
For serving: pretzels, bread, or chips. Also good with apples and celery.

1. Grate cheese. You should have one cup of grated cheddar and one cup of grated gouda. You don’t want to use pre-grated cheese if you want a really creamy dip. The pre-grated stuff doesn’t melt as nicely.
2. Heat ¾ cup of milk in a saucepan until it’s simmering.
3. Whisk together cold milk and cornstarch, then slowly whisk mixture into warm milk. Bring to a boil for one minute, then reduce heat to low. Add butter and salt and whisk until butter has melted into the sauce.
4. Turn off heat and slowly whisk in grated cheese until completely uniform in color. Serve immediately. Delicious with pretzels, chips, apples, celery and more!