Snappy Cheddar Sauce (Printable version)

Creamy, tangy cheddar with a gentle kick, ready in 20 minutes for drizzling over your favorite dishes.

# What you 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
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

# How To:

01 - Melt butter in a medium saucepan over medium heat. Whisk in flour and cook, stirring constantly, for 1 minute to form a smooth roux.
02 - Gradually whisk in milk, ensuring no lumps form. Bring to a gentle simmer and cook for 2-3 minutes until mixture thickens slightly.
03 - Reduce heat to low. Add Dijon mustard, hot sauce, garlic powder, cayenne pepper, salt, and black pepper. Stir until fully incorporated.
04 - Gradually add shredded cheddar cheese, stirring constantly until completely melted and sauce is smooth and creamy.
05 - Taste sauce and adjust seasoning as needed. Serve immediately while hot for optimal consistency.

# Expert Advice:

01 -
  • It comes together in under 20 minutes but tastes like it simmered all afternoon
  • The texture is restaurant quality smooth and creamy every single time
02 -
  • Pre shredded cheese has anti caking coating that makes your sauce grainy so grate it yourself
  • High heat will make your cheese separate into an oily mess so keep the temperature gentle
03 -
  • Warm your milk slightly in the microwave before adding it to the roux for faster incorporation
  • If your sauce seems too thick add more milk one tablespoon at a time until it is perfect

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