Snappy Cheddar Sauce (Printable)
Creamy, tangy cheddar sauce ready in 20 minutes. Perfect for drizzling over veggies, nachos, or baked potatoes.
# What You’ll Need:
→ Dairy
01 - 2 cups sharp cheddar cheese, freshly 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 (Tabasco)
07 - 1/4 tsp garlic powder
08 - 1/4 tsp cayenne pepper
09 - 1/2 tsp salt
10 - 1/4 tsp freshly ground black pepper
# Steps:
01 - Melt butter in a medium saucepan over medium heat. Whisk in flour and cook, stirring constantly, for 1 minute until a smooth paste forms.
02 - Gradually whisk in whole milk, ensuring no lumps remain. Bring to a gentle simmer and cook for 2-3 minutes until mixture thickens slightly.
03 - Reduce heat to low. Stir in Dijon mustard, hot sauce, garlic powder, cayenne pepper, salt, and black pepper until fully incorporated.
04 - Gradually add shredded cheddar cheese, stirring constantly until completely melted and sauce is smooth and velvety.
05 - Taste and adjust seasoning as desired. Serve immediately over vegetables, nachos, or baked potatoes.
# Expert Advice:
01 -
- Came together in under 15 minutes while I was already late for dinner
- The leftover sauce reheated beautifully the next day without separating
02 -
- I once dumped all the cheese in at once and ended up with a stringy, separated mess
- The sauce thickens as it cools, so make it slightly thinner than your target consistency
03 -
- Grate your cheese while the milk is heating up to work efficiently
- Have all your spices measured before you start—the sauce thickens fast once the roux is ready