Snappy Cheddar Sauce (Printable)

Rich, tangy cheddar sauce with subtle spice. Perfect for nachos, veggies, or baked potatoes.

# What You 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 or to taste
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

# How-To Steps:

01 - Melt butter in a medium saucepan over medium heat. Add flour and whisk constantly for 1 minute to form a roux without browning.
02 - Gradually whisk in milk. Cook, stirring frequently, until mixture thickens and reaches a simmer, approximately 2-3 minutes.
03 - Reduce heat to low. Add Dijon mustard, hot sauce, garlic powder, cayenne, salt, and pepper. Stir to combine thoroughly.
04 - Add grated cheddar cheese a handful at a time, whisking until smooth and fully melted before adding more.
05 - Once all cheese is incorporated and sauce is smooth, taste and adjust seasoning as needed. Serve immediately.

# Expert Tips:

01 -
  • It comes together in fifteen minutes flat
  • The sharp cheddar and hint of heat balance perfectly
  • It transforms everything from plain broccoli to Friday night nachos
02 -
  • Never let the roux darken or your sauce will taste burnt and nutty in the wrong way
  • Add cheese over the lowest heat possible to prevent the sauce from separating and becoming oily
  • The sauce continues to thicken as it stands, so err on the slightly thinner side when you first make it
03 -
  • Grate your cheese on the large holes of a box grater for the best melt
  • Room temperature milk incorporates more smoothly than cold milk straight from the fridge

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