Cheese sauce is a sauce made with cheese or processed cheese as a primary ingredient. Sometimes dried cheese or cheese powder is used. Several varieties exist and it has many various culinary uses. Mass-produced commercial cheese sauces are also made by various companies, in both liquid and dry forms. These prepared sauces are used by consumers and restaurants, and commercial formulations are used in the production of various prepared foods, such as macaroni and cheese mixes and frozen meals.

Many sauces are prepared with cheese or processed cheese as the primary ingredient.

Cheez Whiz is an American brand of processed cheese spread produced by Kraft Foods since the 1950s. It was developed as an easy way to prepare the sauce for Welsh rarebit. It was initially sold in glass jars, and today is sold in jars and spray cans. Cheez Whiz is commonly used for Philadelphia cheesesteak.

Cheese sauce is commonly used as a dip for various foods, such as chips and vegetables. It is also used as an ingredient or topping for many various dishes and side dishes, such as sandwiches, roasted potatoes, casseroles, pasta dishes, egg, fish and meat dishes and in soups.

Many dishes are prepared using cheese sauce:

Cheese sauce is a mass-produced product in the United States and other countries, such as China and Switzerland. In the U.S., commercial preparations are available to consumers in grocery stores and are used in family-style, casual and fast food restaurants.

Mass-produced cheese sauce is typically prepared aseptically and then packaged in sterile cans, bottles and bag-in-box containers. Some varieties are sold in aerosol cans. Commercial cheese sauces may be prepared using natural cheese, processed cheese, or both. Various food additives and preservatives may be used in commercial preparations to create a uniform product that is consistent and stabilized in texture, consistency, color and flavor, to enhance flavor, and to ensure freshness. Some additives and preservatives used may include carrageenan, citric acid, monosodium glutamate, sodium citrate, sorbic acid, and xanthan gum, among others.

The industrial preparation and processing of liquid cheese sauces typically involve the shredding of bulk cheese products which is then placed en masse into a large processing container along with various dry ingredients and emulsifying salts. The mixture is agitated to create a slurry, and is then aseptically treated using various machines to heat and sterilize the product and make it pourable, after which sterile bottles, jars or cans are filled with the product. Such aseptically processed cheese sauces are typically shelf-stable, requiring no refrigeration until opened.