Snappy Cheddar Sauce (Printable View)

Creamy, tangy cheddar sauce ready in 20 minutes. Ideal for vegetables, nachos, or baked potatoes.

# What You’ll Need:

01 - 2 cups sharp cheddar cheese, freshly shredded

02 - 1 cup whole milk

03 - 2 tablespoons unsalted butter

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

01 - Melt butter in a medium saucepan over medium heat. Whisk in flour and cook constantly for 1 minute until smooth paste forms.

02 - Gradually whisk in milk, ensuring no lumps remain. Bring to gentle simmer and cook 2-3 minutes until slightly thickened.

03 - Reduce heat to low. Stir in Dijon mustard, hot sauce, garlic powder, cayenne pepper, salt, and black pepper until combined.

04 - Gradually add shredded cheddar cheese, stirring constantly until completely melted and sauce is smooth and glossy.

05 - Taste sauce and adjust salt or pepper as needed. Serve immediately while hot for best consistency.

01 -

This sauce comes together in twenty minutes flat, saving dinner plans on busy weeknights
The tangy kick from mustard and hot sauce makes even plain vegetables feel exciting

02 -

Pre-shredded cheese contains anti-caking agents that make sauce grainy, so grate it yourself
Never let the sauce boil after adding cheese or it will separate and turn oily

03 -

Room temperature ingredients incorporate more smoothly and prevent the sauce from breaking
Remove the pan from heat entirely while adding the cheese for the smoothest results