Snappy Cheddar Sauce (Print Version)
A rich, tangy cheddar sauce with subtle spice, ideal for nachos, veggies, and baked potatoes.
# What You'll Need:
→ Dairy
01 - 2 cups sharp cheddar cheese, freshly grated
02 - 1 cup whole milk
03 - 2 tablespoons unsalted butter
→ Pantry
04 - 2 tablespoons all-purpose flour
05 - 1 teaspoon Dijon mustard
06 - 1/2 teaspoon hot sauce (such as Tabasco)
07 - 1/4 teaspoon garlic powder
08 - 1/4 teaspoon cayenne pepper
09 - 1/2 teaspoon kosher salt
10 - 1/4 teaspoon freshly ground black pepper
# Step-by-Step Guide:
01 - Melt butter in a medium saucepan over medium heat. Add flour and whisk constantly for 1 minute to form a roux, taking care not to let it brown.
02 - Gradually whisk in the milk. Cook, stirring frequently, until mixture thickens and just reaches a simmer, approximately 2 to 3 minutes.
03 - Reduce heat to low. Add Dijon mustard, hot sauce, garlic powder, cayenne, salt, and pepper. Stir until fully incorporated.
04 - Add grated cheddar cheese a handful at a time, whisking until smooth and completely melted before adding more. Continue until all cheese is incorporated.
05 - Once sauce is smooth and all cheese is melted, taste and adjust seasoning as needed. Serve immediately while hot.
# Expert Suggestions:
01 -
- It comes together in about 15 minutes but tastes like it simmered all afternoon
- The homemade version puts those processed cheese packets to absolute shame
02 -
- Pre-shredded cheese contains anti-caking agents that prevent proper melting
- The sauce will thicken as it stands, so remove it from heat slightly earlier than you think
03 -
- Grate the cheese while the milk heats up to keep everything moving efficiently
- Room temperature milk incorporates more smoothly than cold straight from the fridge