Snappy Cheddar Sauce (Printable)
Creamy, tangy cheddar sauce ready in 20 minutes. Perfect drizzled over vegetables, nachos, or baked potatoes.
# What You’ll Need:
→ Dairy
01 - 2 cups sharp cheddar cheese, shredded
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 (e.g., Tabasco)
07 - 1/4 tsp garlic powder
08 - 1/4 tsp cayenne pepper (optional, for extra heat)
09 - 1/2 tsp salt
10 - 1/4 tsp freshly ground black pepper
# How To Make It:
01 - Melt butter in a medium saucepan over medium heat. Whisk in flour and cook, stirring constantly, for about 1 minute until mixture forms a smooth paste.
02 - Gradually whisk in milk, ensuring no lumps form. Bring mixture to a gentle simmer and cook for 2-3 minutes until sauce thickens slightly.
03 - Reduce heat to low. Add Dijon mustard, hot sauce, garlic powder, cayenne pepper (if using), salt, and black pepper. Stir thoroughly to combine all seasonings.
04 - Gradually incorporate shredded cheddar cheese, stirring constantly until completely melted and sauce is smooth. Taste and adjust seasoning if desired. Serve immediately while hot.
# Expert Advice:
01 -
- It comes together in literally twenty minutes start to finish which has saved me on countless weeknight emergencies
- The sauce keeps beautifully in the fridge for up to a week and actually gets better as the flavors meld together
02 -
- Never add the cheese over high heat or it will separate into a greasy grainy disaster that cannot be saved
- The sauce will continue thickening as it cools so make it slightly thinner than you think you want it
03 -
- Grate your cheese from a block instead of buying pre-shredded because those anti-caking agents prevent proper melting and ruin the texture
- Have all your ingredients measured and ready before you start because once the roux is cooking you need to move quickly