Snappy Cheddar Sauce (Printable)

A rich, tangy cheese sauce with subtle spice, ideal for drizzling over nachos, veggies, or baked potatoes.

# Ingredient List:

→ Dairy

01 - 2 cups sharp cheddar cheese, freshly grated
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, or to taste
07 - 1/4 teaspoon garlic powder
08 - 1/4 teaspoon cayenne pepper
09 - 1/2 teaspoon kosher salt
10 - 1/4 teaspoon freshly ground black pepper

# How to Make:

01 - Melt butter in a medium saucepan over medium heat. Add flour and whisk constantly for 1 minute to form a roux without browning.
02 - Gradually whisk in milk. Cook, stirring frequently, until mixture thickens and reaches a simmer, 2-3 minutes.
03 - Reduce heat to low. Add Dijon mustard, hot sauce, garlic powder, cayenne, salt, and pepper. Stir to combine.
04 - Add grated cheddar cheese a handful at a time, whisking until smooth and fully melted before adding more.
05 - Once all cheese is incorporated and sauce is smooth, taste and adjust seasoning. Serve immediately.

# Helpful Tips:

01 -
  • This sauce comes together in under 15 minutes but tastes like it simmered all afternoon
  • The spice balance hits that perfect spot where everyone asks what you added
  • It reheats beautifully without separating or getting weirdly grainy
02 -
  • Never walk away from the roux stage because flour can burn in seconds and ruin the whole sauce
  • Temper your milk slightly by letting it sit out for 10 minutes so it does not shock the roux
  • If the sauce seems too thick, add warm milk one tablespoon at a time until it reaches your desired consistency
03 -
  • Grate your cheese from a block for the smoothest results
  • Room temperature ingredients combine more easily than cold ones

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