Ingredients
Method
Preparation
- Melt the butter in a medium pot over medium heat. Then whisk in the flour until you have a thick paste. Cook it for about 2 minutes, stirring until it looks smooth.
- Stir in the salt, cumin, and smoked paprika if using them. This simple base helps the sauce thicken later.
Cooking
- Slowly whisk in the milk a little at a time, stirring often. At first, the mixture may look thin, but it will start to thicken as it heats.
- Keep whisking until it bubbles, then lower the heat so it stays at a gentle simmer. Do not let it boil hard.
- Lower the heat to medium-low or even lower if needed. Simmer the sauce for 6 to 8 minutes, stirring constantly until it becomes smooth and thick enough to coat the back of a spoon.
- Turn the heat to low and add the cheddar cheese a handful at a time, stirring well between each addition until all the cheese melts into a smooth sauce.
- Remove the pan from the heat right away to prevent the cheese from overcooking.
Finishing Touches
- Taste the sauce and add more salt and black pepper if needed. Serve it right away while warm and silky.
Storage
- Let the sauce cool a little before storing it in a sealed container in the refrigerator for up to 3 days. Reheat gently, stirring often.
- Freezing is not recommended as the sauce may separate.
Notes
For best results, use freshly shredded sharp cheddar as pre-shredded cheese contains anti-caking agents that may affect the sauce's texture. Avoid heating the sauce too fast to prevent graininess.