Snappy Cheddar Sauce (Print Version)

A smooth, cheesy sauce with mustard and cayenne that transforms vegetables, nachos, and potatoes into something special.

# What You'll Need:

→ Dairy

01 - 2 cups sharp cheddar cheese, freshly grated
02 - 1 cup whole milk
03 - 2 tbsp unsalted butter

→ Pantry

04 - 2 tbsp all-purpose flour
05 - 1 tsp Dijon mustard
06 - 1/2 tsp hot sauce or to taste
07 - 1/4 tsp garlic powder
08 - 1/4 tsp cayenne pepper
09 - 1/2 tsp kosher salt
10 - 1/4 tsp freshly ground black pepper

# How-To Steps:

01 - Melt butter in a medium saucepan over medium heat. Add flour and whisk constantly for 1 minute to form a roux, without letting it brown.
02 - Gradually whisk in milk. Cook, stirring frequently, until mixture thickens and just comes to a simmer, 2–3 minutes.
03 - Lower 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 as needed. Serve hot.

# Expert Tips:

01 -
  • Comes together in 15 minutes but tastes like it simmered all afternoon
  • The slight heat from cayenne and hot sauce cuts through the richness perfectly
  • Grating your own cheese makes an enormous difference in texture
02 -
  • If the sauce gets too thick, whisk in a splash of warm milk to thin it back down
  • The sauce will continue to thicken as it cools, so slightly thinner is better than too thick
  • Reheat gently over very low heat with a splash of milk, stirring constantly
03 -
  • Grate the cheese from a block using the large holes of your box grater for even melting
  • Room temperature ingredients incorporate more smoothly than cold ones
  • If your sauce still tastes flat, add a tiny pinch more salt rather than more cheese

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