Snappy Cheddar Sauce (Printable)
A rich, tangy cheddar sauce with a hint of spice, ready in 15 minutes. Perfect for nachos, veggies, and baked potatoes.
# Ingredient List:
→ 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
# Steps:
01 - Melt butter in a medium saucepan over medium heat. Whisk in flour constantly for about 1 minute to form a roux, taking care not to let it brown.
02 - Gradually whisk milk into the roux. Cook, stirring frequently, until mixture thickens and just reaches a simmer, approximately 2–3 minutes.
03 - Reduce heat to low. Stir in Dijon mustard, hot sauce, garlic powder, cayenne pepper if using, salt, and black pepper until fully combined.
04 - Add grated cheddar cheese one handful at a time, whisking continuously until smooth and completely melted before adding the next portion.
05 - Once all cheese is incorporated and sauce is velvety smooth, taste and adjust seasoning as desired. Serve immediately while hot.
# Expert Advice:
01 -
- This comes together in fifteen minutes flat and saves you from the grainy, separated disaster that so many cheese sauces become
- The sharp cheddar brings that tangy bite while the hot sauce and mustard wake up your tastebuds without overwhelming them
02 -
- If the sauce gets too thick after sitting, whisk in a splash of warm milk rather than reheating it on high heat
- Pre-shredded cheese is the enemy of smooth sauce and will leave you with a grainy, disappointing result
03 -
- Grate the cheese while the milk mixture is heating so it is at room temperature when you add it
- Keep the heat low once you start adding the cheese because high heat can cause the sauce to break