Sauces & Condiments
Anthony's cheddar cheese powder sauce recipe transforms powdered cheese into a restaurant-quality, ultra-creamy sauce that elevates grilled meats, mashed potatoes, and more. The secret lies in blending powdered cheddar with warm broth and butter until it becomes a velvety, pourable sauce—no lumps, no straining, just pure, creamy goodness. I developed this recipe after struggling to find a smooth, consistent cheese sauce that didn’t separate or taste artificial.
This sauce starts with just five simple ingredients: powdered cheddar cheese, chicken or vegetable broth, butter, and a pinch of garlic powder for depth. The key is heating the broth and butter together before whisking in the cheese powder—this ensures a silky texture without clumping.
Unlike traditional cheese sauces, this version stays smooth even after reheating, making it perfect for meal prep or last-minute dinners.
What sets this sauce apart is its versatility. Drizzle it over grilled steaks or chicken for an instant flavor boost, stir it into mac and cheese for extra richness, or use it as a dip for breadsticks.
The creamy consistency makes it ideal for casseroles, too—just pour it over baked dishes before serving. It’s the kind of sauce that turns ordinary meals into something special with minimal effort.
Best of all, this recipe comes together in just 10 minutes and keeps well in the fridge for up to a week. Whether you’re feeding a crowd or prepping for the week ahead, this ultra-creamy cheddar sauce delivers professional results with simple ingredients.
Let’s make it—your taste buds will thank you.
Ingredients for anthony's cheddar cheese powder sauce
Five simple ingredients transform powdered cheese into velvety restaurant-quality sauce perfect for grilled meats.
| Ingredient | Amount | Notes |
|---|---|---|
| Powdered Cheddar Cheese 🧀 | 1 cup | Anthony's brand preferred |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for even melting |
| Chicken or Vegetable Broth 💧 | 1 ½ cups | Low-sodium preferred, warm |
| Garlic Powder 🧄 | ½ tsp | For subtle depth of flavor |
| Salt 🧂 | ¼ tsp | Adjust to taste after mixing |
Anthony's powdered cheddar is the star here—grab the block cheese version from the baking aisle for the best texture. The low-sodium broth keeps this from tasting bland, but you can use regular if you like. For the butter, unsalted is key—it lets the cheddar shine without overpowering. If you're using vegetable broth, make sure it's not too acidic; low-sodium vegetable broth from Trader Joe's works perfectly. The garlic powder is non-negotiable for that subtle restaurant-quality depth—don't skip it.
No powdered cheddar? Nutritional yeast mixed with a pinch of turmeric gives a similar cheesy flavor in a pinch. Short on butter? Olive oil at half the amount works, though the texture won't be quite as rich. The broth can be subbed with warm milk or cream for extra creaminess, but the sauce will be thicker. If you're using salted butter, reduce the added salt to 0.125 tsp. For a smoky twist, swap half the garlic powder for smoked paprika.
This sauce reheats beautifully—just whisk in a splash of warm broth or water to loosen it. Keeps in the fridge for 5-7 days sealed in an airtight container, or freeze for up to 3 months in ice cube trays for single-serving portions. For meal prep, make a double batch and store in small jars—perfect for drizzling over grilled meats or tossing with pasta. The sauce thickens as it cools, so always reheat with a little extra liquid.
Why You'll Love This Recipe
- Pantry Magic: I swear by this sauce because it lives in my cupboard—not the fridge. Just dump the powdered cheddar into melted butter, splash in broth, and stir. No measuring cups, no fancy techniques, just boom—creamy, cheesy goodness in minutes. Honestly, I’ve made it while waiting for the oven to preheat.
- Umami Bomb: That powdered cheddar isn’t just cheese—it’s a flavor explosion. The garlic powder hits first, sharp and bright, then the butter melts into a velvety coat, and suddenly everything tastes richer. (Yes, even plain old toast or mac and cheese.) It’s the kind of sauce that makes you pause mid-bite and go, “Wait… why didn’t I think of this sooner?”
- Sauce for Everything: Between us, this is my secret weapon for lazy nights and fancy dinners. Drizzle it over grilled chicken, toss it with roasted veggies, or use it as a dip for fries. I’ve even poured it into a slow cooker with ground beef for a 10-minute chili. It’s the ultimate “I don’t know what to make” fix.
- Budget Cheat Code: I spend about $3 on powdered cheddar for the whole bag, and it lasts forever. A little goes a long way—no wasted blocks of cheese or soggy leftovers. Plus, broth is cheap, butter is cheap, and you’re left with a sauce that tastes like it cost $20. My wallet and my taste buds thank me every time.
Step-by-step instructions for Anthony's cheddar cheese powder sauce
This ultra-creamy sauce transforms simple ingredients into a velvety pour perfect for grilled meats.
🍳 Step 1: Melt the Butter Over Medium Heat
Place the 0.5 cup unsalted butter (cubed as specified) in a medium saucepan over medium heat. Let it melt completely, stirring occasionally, until it reaches a gentle simmer. You'll know it's ready when the butter stops bubbling vigorously and settles into a smooth, foamy consistency. This step forms the rich foundation of your sauce, so don't rush it.
I like to watch for the butter to turn from opaque to translucent—this visual cue tells me it's ready for the next ingredient. If the butter browns too quickly, reduce the heat slightly to prevent burning. The flavor difference between properly melted butter and browned butter is significant in this sauce.
🥘 Step 2: Gradually Whisk in the Powdered Cheese
Once the butter has melted completely, remove the pan from heat for just 30 seconds to let it cool slightly. This prevents the powdered cheese from clumping when added. Slowly sprinkle in the 1 cup powdered cheddar cheese while whisking continuously to create a smooth paste.
Return the pan to low heat and continue whisking vigorously for 2-3 minutes until the cheese is fully dissolved and the mixture becomes thick and creamy. You'll see the sauce transform from a grainy texture to a glossy, velvety consistency. If any lumps form, strain the sauce through a fine-mesh sieve to ensure absolute smoothness.
🍳 Step 3: Add Broth and Seasonings
Pour in the 1.5 cups warm chicken or vegetable broth all at once while whisking constantly to prevent the sauce from curdling. The broth should be warm (around 160°F) but not boiling—this temperature helps the sauce emulsify properly. Add the 0.5 tsp garlic powder and 0.25 tsp salt and whisk until fully incorporated.
Bring the mixture to a gentle simmer over medium-low heat, stirring frequently to prevent sticking. The sauce should thicken gradually as it heats. If it becomes too thick too quickly, whisk in 1-2 tablespoons of warm water to achieve the perfect pouring consistency. This step is where the sauce develops its signature velvety texture and rich flavor.
⏰ Step 4: Simmer Until Smooth and Creamy
Continue simmering for 5-7 minutes, stirring occasionally, until the sauce reaches a velvety consistency that coats the back of a spoon. You're looking for a smooth, glossy finish with no visible lumps or graininess. The sauce should be thick enough to coat the back of a spoon but still pourable—this is the ideal texture for grilled meats.
Taste and adjust the seasoning if needed. Remember that the cheese powder is quite salty, so you may not need to add more salt. If the sauce tastes too strong, thin it slightly with more warm broth. Once perfectly balanced, remove the pan from heat and let the sauce rest for 2-3 minutes to allow the flavors to meld completely.
🍽️ Step 5: Serve Warm Over Grilled Meats
Transfer the sauce to a serving dish and keep it warm over low heat or in a slow cooker set to "warm" until ready to serve. This sauce is best enjoyed immediately over grilled chicken, steak, or pork chops. The ultra-creamy texture clings beautifully to the meat, enhancing its natural flavors while adding a rich, cheesy depth.
For an extra touch, sprinkle with additional garlic powder or fresh parsley just before serving. The sauce will continue to thicken slightly as it cools, so don't be concerned if it appears slightly thinner when poured over hot meat. This is the perfect sauce for those who love rich, velvety textures with minimal effort—every spoonful delivers that satisfying cheesy goodness.
Pro Tips For Making Anthony'S Cheddar Cheese Powder Sauce
- Melt Butter Slowly: I learned this the hard way—dumping cold butter into hot broth causes lumps that turn into grainy sauce. Instead, melt the butter first, then whisk it into the warm broth while it’s still simmering. The cheese powder will blend smoother, and you’ll avoid that sad, clumpy texture.
- Use Warm Broth: Cold broth shocks the cheese powder and makes it clump like a stubborn snowball. Heat your broth to a gentle simmer (not boiling) before adding the butter and cheese. The heat helps the powder dissolve evenly—no extra straining or scraping later.
- Whisk Like You Mean It: This sauce is all about emulsification, and lazy whisking means separation. Once you add the cheese powder, keep that whisk moving constantly for at least 30 seconds. I know, it’s tedious, but skipping this step turns your creamy sauce into a sad, oily mess.
- Skip the Pre-Measure: Weigh your cheese powder instead of eyeballing it. A standard recipe uses about ½ cup (40g) per 1 cup of broth—but if you scoop from the bag, you’re likely overdoing it. Too much powder makes the sauce taste like chalk and clogs your whisk. A kitchen scale solves this in seconds.
Dietary considerations for this dish
Dairy-Free Adaptation
For a dairy-free version, replace the powdered cheddar cheese with 1 cup nutritional yeast and add 1 tsp turmeric for color and cheesy flavor. Use 1 cup unsweetened almond milk or coconut milk instead of broth, and 1 tbsp olive oil in place of butter.
The sauce will be lighter but still creamy—perfect for vegan diets. 🌱
Gluten-Free Considerations
This sauce is naturally gluten-free since it contains no wheat-based ingredients. However, always check labels on powdered cheddar cheese and broth for hidden gluten. Brands like Anthony’s typically offer gluten-free options, so verify before purchasing. For extra safety, use certified gluten-free broth.
Low-Carb Options
To make this sauce low-carb, skip the broth and use 1.5 cups warm water or unsweetened almond milk instead. The powdered cheese already provides richness without added carbs.
For extra flavor, add 1 tsp onion powder or 1 tsp smoked paprika to enhance depth. This version works beautifully as a dip for low-carb veggies or grilled meats.
Lactose-Sensitive Adjustments
If you're lactose-sensitive but can tolerate small amounts of dairy, reduce the butter to 0.25 cup and use lactose-free butter or olive oil. The sauce will still be creamy but gentler on digestion.
For a fully lactose-free option, stick with the dairy-free adaptation above—it delivers the same rich flavor without the discomfort. 💛
Allergen-Friendly Tips
For nut allergies, avoid almond milk substitutions and stick to broth or water. If you're allergic to garlic or onions, omit the garlic powder and use 1 tsp celery salt or onion-free seasoning blend instead.
Always double-check ingredient labels, especially for powdered cheese and broth, to avoid cross-contamination risks.
Nutrition facts
Frequently asked questions
Why does my cheese powder sauce get grainy?
Graininess happens when the cheese powder isn't fully dissolved or the heat isn't controlled properly. Always whisk continuously over low heat after adding the powder, and make sure your broth is warm (not boiling) when combining. For extra smoothness, strain through a fine-mesh sieve before serving.
Can I make this sauce ahead of time?
This sauce actually tastes better the next day as flavors meld. Store in an airtight container in the fridge for up to 5-7 days. Reheat gently over low heat, whisking in 1-2 tablespoons of warm broth or water to restore the creamy consistency. For freezing, portion into ice cube trays and freeze for up to 3 months.
What's the best way to use this sauce?
This ultra-creamy sauce is perfect for grilled meats like steak or chicken, but it also works as a pasta topping, casserole sauce, or even a decadent dip for breadsticks. For extra flavor, try adding a pinch of smoked paprika or onion powder when reheating. The versatility makes it a pantry staple!
Can I substitute the powdered cheddar with regular cheese?
Not recommended! Powdered cheese is specifically designed to dissolve smoothly without clumping. If you must use regular cheese, melt 1 cup shredded cheddar first, then strain out the liquid and mix it with the broth. The texture won't be as velvety, but it'll still be delicious. For best results, stick with the powdered version.
How do I fix a sauce that's too thick?
Simply whisk in 1-2 tablespoons of warm broth or water at a time until you reach the desired consistency. If the sauce separates, whisk vigorously over low heat for 1-2 minutes to re-emulsify. For extra richness, you can also stir in 1 tablespoon of melted butter. The sauce will thicken slightly as it cools, so don't worry if it looks perfect when hot.