Snappy Cheddar Sauce (Printable)
Rich, tangy cheddar with subtle spice ready in 15 minutes. Perfect drizzle over nachos, veggies, or baked potatoes.
# What You'll Need:
→ Dairy
01 - 2 cups sharp cheddar cheese, freshly grated
02 - 1 cup whole milk
03 - 2 tbsp unsalted butter
→ Pantry
04 - 2 tbsp all-purpose flour
05 - 1 tsp Dijon mustard
06 - 1/2 tsp hot sauce such as Tabasco, or to taste
07 - 1/4 tsp garlic powder
08 - 1/4 tsp cayenne pepper, optional for extra heat
09 - 1/2 tsp kosher salt
10 - 1/4 tsp freshly ground black pepper
# Directions:
01 - In a medium saucepan over medium heat, melt the butter. Add the flour and whisk constantly for about 1 minute to form a roux, without letting it brown.
02 - Gradually whisk in the milk. Cook, stirring frequently, until the mixture thickens and just comes to a simmer, 2–3 minutes.
03 - Lower the heat to low. Add the Dijon mustard, hot sauce, garlic powder, cayenne if using, salt, and pepper. Stir to combine.
04 - Add the grated cheddar cheese a handful at a time, whisking until smooth and fully melted before adding more.
05 - Once all the cheese is incorporated and the sauce is smooth, taste and adjust seasoning as needed. Serve hot.
# Expert Advice:
01 -
- It comes together in 15 minutes flat, which means impromptu nacho nights are always possible
- The sauce stays perfectly smooth and velvety instead of turning into a gloppy disaster
02 -
- Never let your roux brown, or your sauce will have a bitter, nutty flavor that fights with the cheese
- Add cheese off the heat or at very low temperature to prevent the sauce from separating
03 -
- Grate your cheese on the large holes of a box grater for the smoothest melting
- Let the roux cool slightly before adding milk to prevent lumps from forming