Snappy Cheddar Sauce (Printable Version)

Creamy, tangy cheddar sauce with a gentle kick. Perfect drizzled over veggies, nachos, or baked potatoes.

# Ingredient List:

→ Dairy

01 - 2 cups shredded sharp cheddar cheese
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
07 - 1/4 teaspoon garlic powder
08 - 1/4 teaspoon cayenne pepper
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon freshly ground black pepper

# How to Make:

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

# Expert Tips:

01 -
  • It transforms ordinary steamed broccoli into something everyone actually wants to eat
  • The spicy kick keeps it from being overly heavy or rich
  • You will never go back to processed cheese sauce again
02 -
  • Pre shredded cheese contains anti caking agents that prevent it from melting smoothly
  • Adding cheese to a sauce that is too hot causes it to separate and become grainy
  • This sauce thickens as it cools, so make it slightly thinner than your target consistency
03 -
  • Grate your cheese while it is cold from the refrigerator for easier handling
  • Room temperature milk incorporates more smoothly than cold milk
  • Have all ingredients measured and ready before you start cooking

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