Ingredients:
2 cups shredded cheddar cheese (or a mix of cheddar and Monterey Jack)
1 cup whole milk
1 tablespoon butter
1 tablespoon all-purpose flour
½ teaspoon salt
½ teaspoon paprika (optional, for extra flavor)
½ teaspoon cayenne pepper or hot sauce (optional, for heat)
Instructions:
- Melt the Butter: In a saucepan over medium heat, melt the butter.
- Make the Roux: Add the flour and whisk continuously for about 1 minute until slightly golden.
- Add the Milk: Slowly pour in the milk while whisking to create a smooth mixture. Let it simmer for 2-3 minutes until it thickens.
- Melt the Cheese: Lower the heat and add the shredded cheese in small batches, stirring constantly until fully melted.
- Season: Stir in salt, paprika, and cayenne pepper or hot sauce (if using).
- Serve Warm: Remove from heat and serve immediately as a dip for chips, fries, or over nachos.
Tips:
Use freshly shredded cheese for the best texture (pre-shredded cheese has anti-caking agents that can affect smoothness).
Add a splash of milk if the sauce thickens too much.
For extra creaminess, mix in 2 tablespoons of cream cheese.