Homemade Cheez Whiz Recipe

Cheez Whiz straight out of the jar ain’t bad, but let me tell you, nothing compares to making it from scratch in your own kitchen. This homemade version is creamy, smooth, and packed with real cheese flavor. I grew up learning how to season and layer flavor the Southern way, and I don’t share a recipe unless I know it works and tastes just as good for you as it does for me.

My family can't get enough of this recipe! Cheez Whiz is a popular processed cheese sauce that has been a staple in American households for decades. It's known for its creamy texture and cheesy flavor. It's usually used for a dipping sauce for things like chips, pretzels, or vegetables. It's also used as a sandwich spread for Philly Cheesesteaks and burgers.

It's made from cheddar cheese and few other types of cheese. Since it's processed food, the ingredients also include emulsifiers and stabilizers to help maintain the smooth texture of the cheese sauce and prevent separation. It's also filled with preservatives to extend shelf life.

This is why I wanted to make a version of my own using everyday ingredients you likely already have at home.

Cheez Whiz Ingredients

• Butter
• Flour
• Milk
• Garlic Powder, Salt and Pepper
• Grated Cheese (Provolone cheese is my go-to!)
  • White Cheddar has a rich and creamy flavor with nutty undertones.
  • Provolone works great if you are using the recipe for a cheesesteak.
  • Sharp Cheddar provides a bold flavor and orange color.
  • Mild Cheddar fffers a milder flavor compared to sharp cheddar, but still melts well
  • Colby is similar to cheddar but with a milder flavor, it melts well and adds a creamy texture.
  • Monterey Jack melts smoothly and has a mild flavor.
  • Gouda adds a unique flavor to the cheese sauce and melts smoothly.
  • Fontina is creamy and melts well, adding richness to the sauce.
  • Mozzarella gives the sauce a stretchy, gooey texture when melted. This is great if you are looking for a cheese pull.

How to Make Homemade Cheez Whiz

Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

1. Make the Roux: In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour until smooth.This takes away that raw flour taste and sets the base for your sauce.
2. Add the Milk: Slowly whisk in the milk a little at a time to avoid lumps. Keep whisking until the mixture is smooth and starts to thicken.
3. Season the Sauce: Stir in the garlic powder, salt, and pepper. Taste as you go so you can adjust to your preference.
4. Melt the Cheese: Reduce the heat to low. Gradually add the grated cheese, one handful at a time, stirring until each addition melts smoothly before adding the next.
5. Adjust Consistency: If the sauce is too thick, splash in a little more milk. If it’s too thin, let it simmer gently until it thickens.
6. Serve: Use warm as a dip for fries, drizzled over veggies, spread on a cheesesteak, or spooned onto nachos.

How to Prevent Homemade Cheese Whiz From Separating or Drying Out

The Cheez Whiz will thicken as it stands. It’s best to serve it immediately. Cheese contains moisture, and prolonged exposure to air will cause moisture loss. This can result in a dip that becomes thicker and less creamy, as the cheese dries out. Add in a little more milk and stir if this happens.

Store-bought Cheez Whiz often contains emulsifiers and stabilizers, such as sodium citrate or sodium alginate, which help maintain its creamy texture and prevent separation. These additives also help retain moisture in the cheese sauce over time. Since we are making our own without the preservatives, be mindful of the tips.

Frequently Asked Questions and Recipe Pro Tips