Snappy Cheddar Sauce (Printable version)
A rich, tangy cheese sauce with subtle heat—ideal for nachos, veggies, and potatoes.
# What you'll 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 - Melt butter in a medium saucepan over medium heat. Add 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 heat to low. Add Dijon mustard, hot sauce, garlic powder, cayenne (if using), salt, and pepper. Stir to combine.
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 hot.
# Expert Advice:
01 -
- This sauce comes together in 15 minutes flat but tastes like it simmered all afternoon
- The sharp cheddar and just enough heat create that addictive quality where you keep dipping just one more thing
02 -
- Never crank the heat to high hoping to speed things up or you will end up with separated grease and a grainy texture that cannot be saved
- If the sauce seems too thick add a splash more milk rather than water which dilutes the flavor
03 -
- Grate your cheese on the large holes of a box grater rather than using a microplane which makes it too fine to melt smoothly
- Room temperature milk incorporates faster than cold milk straight from the fridge