Creamy Low Sodium Cheese Sauce Recipe
Our low sodium cheese sauce recipe is thick, creamy and flavorful – perfect to pour over pasta, on vegetables, or on sandwiches! Ready in 10 minutes, this easy sauce is made in one pan and uses some great, low sodium cheese options for a fantastic flavor and texture.
See our step-by-step photos and video if you want to make this cheese sauce along with us today. It’s great on pasta (hello low sodium mac and cheese!) or make an extra tasty low sodium Philly cheese steak sandwich.
Want more low sodium cheese recipes? Try our low sodium cheese ball recipe, low sodium ricotta cheese pizza, and our favorite low sodium cheesecake!
I first made this recipe to go along with our low sodium Philly cheesesteaks that are testing for our new cookbook. I tested a few versions and this thick and creamy cheese sauce hits all the right notes!
As I say a lot on this site, cheese does not have to be off limits on a low sodium lifestyle, you just have to make a few simple swaps but you can have the same delicious meals as you and would enjoy before. This low sodium cheese sauce is a perfect example of using some better ingredients and still getting that classic texture and taste.
Notes from Our Kitchen
- This low sodium sauce is thick, creamy made with two different kinds of low sodium or low salt cheese, and it’s so good!
- A quick 10 minute sauce you can whip this up if you need a little something extra on your pasta or protein for dinner.
- This is also a one-pan recipe so you only have to clean up one dish when you’re done!
- Super versatile – toss this cheese sauce with freshly cooked pasta, serve it over chicken, or enjoy it to make your next beef sandwich extra good!
- Cooks of any skill level can make this easy sauce, but if you get stuck, follow along with our step-by-step photos and our video below which show you exactly how to make this sauce at each step in the recipe.
Ingredients You’ll Need
Be sure to visit the recipe card below to see the full ingredient amounts and directions!
The base of this recipe is low sodium cheese! Well it’s not traditional in many sauces, but low shredded Swiss cheese is a great lower salt cheese option that you can find at the store. We use that and also a bit of cheddar cheese which give the sauce a classic flavor and texture.
This cheese sauce is also thickened with a roux which is made from unsalted butter and flour. We mix that together and whisk in some milk for a classic white sauce which acts as the base.
And for spices, we use garlic powder, onion powder, black pepper, and a pinch of dried mustard. The dried mustard powder adds sharpness and tang, which is great in this sauce and mimics the flavor of sharper cheeses.
And turmeric is optional for a yellow color, if you want a more ‘cheddar’ like color in your sauce.
Additions and Substitutions
If you don’t want to use the cheddar in this recipe, you can make this sauce just with Swiss cheese if you desire… the sodium content will vary from the estimated nutrition below, but it is a good option.
This sauce is a very pale yellow color, almost white… if you want to make it a darker yellow color, try adding half a teaspoon of turmeric into the sauce which will turn it more yellow like cheddar.
Feel free to add in veggies – if you are serving this cheese sauce with pasta, adding half a cup of frozen peas or frozen spinach at the end makes a great addition.
Or stir in some caramelized onions for a super tasty addition!
Step-By-Step Photos & Directions
Step 1: In a large saucepan, heat the butter over medium heat until melted. Stir in the flour and cook for 1 minute.
Step 2: Pour in the milk, and whisk for 4 to 5 minutes until the butter and flour roux mixture dissolves, and the milk begins to thicken and lightly bubble.
Step 3: Sprinkle in the Swiss cheese and the shredded cheddar, and stir for 1 minute until the cheese is melted into the sauce.
Step 4: Stir in the garlic powder, onion powder, mustard and black pepper, and stir the sauce until smooth and creamy. Once the cheese has melted, remove the pan from heat.
Step 5: Sauce will be hot so serve immediately. We like to serve this with macaroni noodles, steamed vegetables, or enjoy on a slice of low sodium toast with shredded steak (like a cheesesteak)!
Recipe FAQs
Our low sodium cheese sauce recipe has 57 mg sodium per 1/4 cup serving as we use low sodium cheese options and no added salt in the sauce. Commercial and restaurant cheese sauces will vary, so if you are enjoying a cheese sauce or dip at a restaurant, please check with your server before ordering.
Our low sodium cheese sauce is made with unsalted butter and flour to make a roux, which thickens the sauce made with milk, some low-sodium cheese, and some great salt-free spices. Make sure to see our full recipe card below for exact ingredient quantities and amounts.
Store any leftover cheese sauce in an airtight container and refrigerate for up to 4 days. When reheating you can add an additional tablespoon or two of milk to thin out the sauce a bit, as it will have thickened in the refrigerator
Serving Suggestions
This recipe is screaming to be made into low sodium mac and cheese. You can also toss it with the pasta, coat it with some low sodium Panko breadcrumbs, and bake for a half hour for a baked mac and cheese version.
The sauce is also great on our low sodium Philly cheesesteak sandwiches, which are a highlight of our upcoming book, Low Sodium Lunches.
Hello cheese fries! You can add this low sodium cheese sauce to our low sodium oven-baked fries recipe and dip away.
Expert Tips
- We use a low sodium shredded Swiss cheese and cheddar for this recipe, but you could try it with other types of shredded cheese. Just a note, mozzarella does not melt well in a sauce so I would leave that out or sprinkle it on at the end (and do not mix it in).
- Be sure to stir constantly when you have the cheese sauce on the stove as it will thicken fairly quickly and you don’t want it to overcook or burn.
- This sauce is perfect for pastas, cheesy potatoes, or as a cheese substitute on sandwiches so you can enjoy it in so many different ways.
More Low Sodium Cheese Recipes
- Low Sodium Marinated Mozzarella Cheese Recipe
- Low Sodium Cheeseburger Soup Recipe
- The best Low Sodium Caprese Salad
- Low Sodium Goat Cheese Pasta Recipe
- Low Sodium Ricotta Cheese Recipe
Let’s keep in touch – don’t forget to follow over on Instagram, Facebook, & my Youtube channel for more easy low sodium recipes.
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Low Sodium Cheese Sauce
Equipment
- Saucepan
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all purpose flour
- 1.5 cups milk I used 2%
- ½ cup Swiss cheese
- ¼ cup shredded cheddar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon mustard
- ½ teaspoon black pepper
- ¼ teaspoon turmeric optional for color
Instructions
- In a large saucepan, heat the butter over medium heat until melted. Stir in the flour and cook for 1 minute.
- Pour in the milk, and whisk for 4 to 5 minutes until the butter and flour roux mixture dissolves, and the milk begins to thicken and lightly bubble.
- Sprinkle in the Swiss cheese and the shredded cheddar, and stir for 1 minute until the cheese is melted into the sauce.
- Stir in the garlic powder, onion powder, mustard and black pepper, and turmeric (if using). Stir the sauce until smooth and creamy. then remove the pan from heat.
- Sauce will be hot so serve immediately. We like to serve this with macaroni noodles, steamed vegetables, or enjoy on a slice of low sodium toast with shredded steak (like a cheesesteak)!
Notes
- We use a low sodium shredded Swiss cheese and cheddar for this recipe, but you could try it with other types of shredded cheese. Just a note, mozzarella does not melt well in a sauce so I would leave that out or sprinkle it on at the end (and do not mix it in).
- Be sure to stir constantly when you have the cheese sauce on the stove as it will thicken fairly quickly and you don’t want it to overcook or burn.
- This sauce is perfect for pastas, cheesy potatoes, or as a cheese substitute on sandwiches so you can enjoy it in so many different ways.
Nutrition estimate (for 1 serving)
*Please note, all nutrition content is estimated based on the ingredients we used in our kitchen. It will vary based on your ingredients. Always check your nutrition labels to verify your nutrition content and sodium amounts.
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