Ingredients
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon dry mustard (optional, for tang)
- 2 cups milk (whole milk provides the creamiest results)
- 2 cups (8 ounces) shredded sharp cheddar cheese
Instructions
1. Make the roux: Melt the butter in a medium saucepan over medium heat. Once melted, whisk in the flour, salt, pepper, and optional dry mustard. Continue whisking for about a minute until the mixture is smooth and slightly bubbly.
2. Add the milk: Gradually whisk the milk into the roux. Continue whisking constantly to prevent lumps from forming.
3. Thicken the sauce: Bring the mixture to a gentle simmer over medium heat. Continue cooking, stirring frequently, until the sauce thickens, about 3-5 minutes.
4. Melt the cheese: Reduce the heat to low. Gradually add the shredded cheddar cheese, a handful at a time, stirring continuously until each addition melts before adding more.
5. Season and serve: Taste the sauce and adjust salt and pepper if needed. Serve immediately for the best consistency.
Tips
- Use freshly grated cheese: Grating your own cheese will melt more smoothly and avoid a grainy texture in the sauce.
- Experiment with cheese: Try different cheeses like Monterey Jack, Colby, or a blend for varied flavors.
- Spice it up: Add a pinch of cayenne pepper, a splash of hot sauce, or a bit of Worcestershire sauce for some kick.
- Storage: Leftover cheese sauce can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently over low heat, stirring constantly.
Uses
– Over nachos
– With steamed broccoli or cauliflower
– As a dip for pretzels or chips
– Base for macaroni and cheese
