Know what’s on your plate
Cheese sauce
Calories & nutrition facts
ready-to-serve
Nutrition facts
Per 100 g% DV- Calories 174 kcal —
- Protein 6.7 g 13%
- Carbohydrate 6.3 g 2%
- Fat 13 g 17%
- Saturated fat 6 g 30%
- Fibre 0.5 g 2%
- Sugars 0.4 g —
- Sodium 828 mg 36%
- Cholesterol 29 mg 10%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 80 µg 9%
- Vitamin C 0.4 mg 0%
- Vitamin D 1.5 µg 7%
- Thiamin (B1) 0.01 mg 1%
- Riboflavin (B2) 0.11 mg 9%
- Niacin (B3) 0.02 mg 0%
- Pantothenic acid (B5) 0.13 mg 3%
- Vitamin B6 0.02 mg 1%
- Folate (B9) 4 µg 1%
- Vitamin B12 0.14 µg 6%
Minerals
- Calcium 184 mg 14%
- Iron 0.21 mg 1%
- Magnesium 9 mg 2%
- Phosphorus 157 mg 13%
- Potassium 30 mg 1%
- Zinc 0.98 mg 9%
- Copper 0.02 mg 2%
- Manganese 0.01 mg 0%
- Selenium 3.2 µg 6%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 174 | 6.7 g | 6.3 g | 13 g |
| 1 × cup | 63 g | 110 | 4.2 g | 4 g | 8.4 g |
| 2 × cup | 126 g | 219 | 8.5 g | 8 g | 17 g |
| ½ × cup | 31.5 g | 55 | 2.1 g | 2 g | 4.2 g |
| 3 × cup | 189 g | 329 | 13 g | 12 g | 25 g |
| 4 × cup | 252 g | 438 | 17 g | 16 g | 34 g |
Similar foods
- Nacho cheese sauceready-to-serve189 kcal / 100 g
- Cheese sauce mixdry438 kcal / 100 g
- Cream cheese saucewith cheddar cheese330 kcal / 100 g
- Turkey cheese sauce143 kcal / 100 g
- Blue cheese sauce164 kcal / 100 g
- Cheese soupcanned, condensed82 kcal / 100 g
- Salsa sauceready-to-serve29 kcal / 100 g
- Cheese and salsa saucemedium129 kcal / 100 g
- Pizza saucecanned, ready-to-serve54 kcal / 100 g
- Sweet and sour sauceready-to-serve154 kcal / 100 g
Questions about Cheese sauce
How do you make cheese sauce from scratch?
Melt 25 g butter, stir in 25 g plain flour and cook for a minute. Gradually whisk in 300 ml milk; simmer for 3–5 minutes until thick, then take the pan off the heat and stir in grated cheese.
How do you stop cheese sauce turning grainy?
Take the white sauce off the heat before adding finely grated cheese, and stir it in a handful at a time. Avoid boiling the sauce once the cheese is added: high heat can make its proteins clump and its fat separate.
Which cheese melts best in cheese sauce?
A good melting Cheddar gives a familiar flavour; grate it yourself so it melts smoothly. For a milder sauce, use a mixture of Cheddar and a little mozzarella, but avoid relying on mozzarella alone, which can turn stretchy.
How do you reheat cheese sauce without it splitting?
Warm it gently in a saucepan over low heat, stirring often, and whisk in a splash of milk to loosen it. Don’t let it boil; if it seems lumpy, take it off the heat and whisk until smooth.
Can you freeze cheese sauce?
You can, but it may separate or turn grainy when thawed. Freeze it in a sealed container, defrost it in the fridge, then reheat slowly while whisking in a little milk.
How long does cheese sauce keep in the fridge?
Cool it promptly, put it in a covered container and refrigerate it; use within three days. Reheat only the amount you need, until piping hot throughout.
What dishes can you make with cheese sauce?
Use it for macaroni cheese, cauliflower cheese or Welsh rarebit, or pour it over broccoli and baked potatoes. For macaroni cheese, mix it with cooked pasta, top with breadcrumbs and bake at 200 °C until golden.
What is the difference between cheese sauce and cheese soup?
Cheese sauce is thicker and made to coat pasta or vegetables, while cheese soup is thinned with stock or milk so you can eat it with a spoon. Cheese sauce has 174 kcal per 100 g, compared with 82 kcal in cheese soup.
Source: USDA FoodData Central 171191 · per 100 g · carbohydrate per EU label, fibre excluded
