Kategorie Vorspeise, Dips, herzhaft
Kochzeit 5 min
Portionen 6 (1/4 cup each)
2 Tbsp butter
2 Tbsp flour
1 cup whole milk
6 oz. medium cheddar, shredded (about 1.5 cups)
1/4 tsp salt
1/4 tsp chili powder
Add the butter and flour to a small sauce pot. Heat and whisk the butter and flour together until they become bubbly and foamy. Continue to cook and whisk the bubbly mixture for about 60 seconds.
Whisk the milk into the flour and butter mixture. Turn the heat up slightly and allow the milk to come to a simmer while whisking. When it reaches a simmer, the mixture will thicken. Once it's thick enough to coat a spoon, turn off the heat.
Stir in the shredded cheddar, one handful at a time, until melted into the sauce. If needed, place the pot over a low flame to help the cheese melt. Do not over heat the cheese sauce.
Once all the cheese is melted into the sauce, stir in the salt and chili powder. Taste and adjust the seasoning as needed. If the sauce becomes too thick, simply whisk in an additional splash of milk.
Make sure to cook the flour in the butter for one minute. This helps cook out the “floury” flavor.
Use medium cheddar for smoother results. Sharp cheddar tends to “break” or become grainy easier than medium cheddar.
Remove the pot from the heat before stirring in the cheese. Over heating the sauce once the cheese has been added can cause the sauce to seize up and become thick and/or grainy. If needed, use only low heat to help the cheese fully melt