Ingredients
Ingredients
- 2 Tbsp butter (28g)
- 2 Tbsp all-purpose flour (15g)
- 1 cup whole milk (8 fl oz, 237ml)
- 6 oz medium cheddar cheese, shredded (170g, about 1.5 cups)
- ¼ tsp salt (about 0.6g)
- ¼ tsp chili powder (about 0.5g)
Instructions
- Whisk butter and flour: Place the butter and flour in a small sauce pot over medium heat. Whisk continuously until the butter melts and the mixture becomes bubbly and foamy, cooking for about 60 seconds to form a roux.
- Add and simmer milk: Gradually whisk in the whole milk, increasing the heat slightly. Stir continuously as the mixture comes to a gentle simmer and thickens enough to coat the back of a spoon. Once thickened, remove from higher heat.
- Melt cheese: Add the shredded cheddar cheese a handful at a time into the warm milk mixture, stirring until fully melted. If the cheese doesn’t melt easily, place the pot back on a low flame briefly but avoid overheating to prevent curdling.
- Season the sauce: Stir in the salt and chili powder. Taste the sauce and adjust the seasoning if needed. If the sauce becomes too thick, whisk in a splash of milk to loosen the consistency.
Notes
- Use medium cheddar for a balance of meltability and flavor; sharper cheddar may alter texture.
- Whisk constantly when heating to prevent lumps in the roux and sauce.
- If your sauce thickens too much upon standing, gently reheat and stir in a bit more milk to reach desired consistency.
- Feel free to add a pinch of garlic powder or smoked paprika for extra flavor variations.
- This cheese sauce can be stored refrigerated in an airtight container for up to 3 days and reheated gently.
- Prep Time: 2 minutes
- Cook Time: 3 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
