Description
A creamy and flavorful cheddar cheese sauce perfect for macaroni and cheese or as a dip.
Ingredients
Scale
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour (spooned & leveled)
- 2 cups whole milk
- 2 cups freshly shredded cheddar cheese
- 2 Tablespoons hot sauce
- 1 teaspoon cayenne pepper
- salt + pepper to taste
Instructions
- Melt the butter in a saucepan over medium heat. Sprinkle the flour over the top, stirring constantly until a thick paste forms, 1 to 2 minutes.
- Slowly add the milk to the flour/butter paste in a steady stream, whisking constantly. Continue cooking, whisking constantly until the mixture thickens, about 5 minutes. It should be thick but still pourable.
- Add the cheese, whisking constantly until it is melted. Add the hot sauce and cayenne. Taste, then add salt and pepper to taste. Add more cayenne and/or hot sauce if preferred.
- The sauce will thicken upon cooling. Store leftovers covered tightly in the refrigerator for up to 5 days. Heat over stovetop or in the microwave before serving again.
Notes
- This sauce is great for topping nachos, pasta, or steamed vegetables.
- For a spicier sauce, increase the amount of cayenne or hot sauce.
- Leftovers can be used to make macaroni and cheese by mixing with cooked pasta.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauces
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 300
- Sugar: 6g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 60mg