Description
A creamy, spicy cheese sauce perfect for nachos or for drizzling over chips.
Ingredients
- 2 tbsp butter
- 2 tbsp all‑purpose flour
- 1 cup whole milk
- 1/4 tsp salt
- 1/8 tsp cayenne pepper (or to taste)
- 8 oz block sharp cheddar cheese, grated
Instructions
- Melt the butter in a medium skillet over medium heat.
- Add the flour, whisking until it forms a smooth blond roux and begins to bubble at the edges.
- Slowly whisk in the milk, making sure it’s fully incorporated.
- Increase heat and bring the mixture to a boil, then reduce heat to simmer for about 30 seconds while it thickens.
- Add salt and cayenne pepper; whisk to combine.
- Turn off the heat, remove from stove, then stir in the grated cheddar gently until the cheese is completely melted and the sauce is smooth.
- Serve immediately; if sauce cools and firms, gently reheat with a little milk or water to restore smooth texture.
Notes
- Grate the cheese yourself — pre‑shredded cheese often has anti‑caking agents that make the sauce grainy. :contentReference[oaicite:0]{index=0}
- Don’t overheat once cheese is added to avoid separating or getting gritty texture. :contentReference[oaicite:1]{index=1}
- Keep the sauce warm if serving over time; use a crockpot or warm plate. :contentReference[oaicite:2]{index=2}
- Can thin with additional milk or water if the sauce becomes too thick. :contentReference[oaicite:3]{index=3}
- Store in refrigerator up to 5 days; reheat gently. :contentReference[oaicite:4]{index=4}
Nutrition
- Serving Size: ≈1/4 cup
- Calories: ≈333 kcal
- Sugar: ≈3 g
- Sodium: ≈392 mg
- Fat: ≈27 g
- Saturated Fat: ≈16 g
- Carbohydrates: ≈7 g
- Protein: ≈16 g
- Cholesterol: ≈79 mg
