Snappy Cheddar Cheese Sauce (Print Version)
Rich, tangy cheddar sauce with subtle spice ready in 15 minutes. Ideal for nachos, veggies, and baked potatoes.
# What You 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.
# Insider Tips:
01 -
- This comes together in under 15 minutes, faster than delivery and infinitely more satisfying
- The sharp cheddar and hint of cayenne create that addictive tangy heat that keeps everyone dipping
02 -
- The sauce will thicken as it cools, so if making ahead, thin it with a splash of warm milk when reheating
- Never let the roux brown or develop dark spots, which creates an unpleasant bitter taste
03 -
- Room temperature milk incorporates more smoothly than cold milk straight from the fridge
- Grate the cheese while the roux cooks to save time and have everything ready