1. Make the Roux
Melt butter in a saucepan over medium heat.
Whisk in flour and cook for 1-2 minutes (until golden and nutty-smelling).
2. Add Milk & Thicken
Slowly pour in milk, whisking constantly to avoid lumps.
Cook for 3-4 minutes until slightly thickened (coats the back of a spoon).
3. Melt in the Cheese
Reduce heat to low, then stir in cheddar, garlic powder, onion powder, paprika, and hot sauce.
Whisk until smooth and glossy (about 2 mins). Don’t boil or cheese may separate!
4. Adjust & Serve!
Taste and add salt if needed.
If too thick, add 1-2 tbsp warm milk.
Pour over crispy fries and devour immediately!
Pro Tips for Perfect Cheese Sauce
🔥 Low heat is key – High heat makes cheese grainy.
🧀 Pre-shredded cheese? Avoid it (anti-caking agents can make sauce gritty).
🍺 Beer cheese twist – Swap ½ cup milk for lager or ale.
💡 Reheating? Add a splash of milk and warm gently.
Serving Ideas
🍟 Loaded fries – Top with bacon, green onions, and sour cream.
🌮 Nacho cheese – Drizzle over tortilla chips with jalapeños.
🍔 Burger dip – Pair with sweet potato fries or onion rings.
🥦 Veggie booster – Pour over steamed broccoli or cauliflower.
Storage & Reheating
❄️ Fridge: Keeps for 3 days (stir well when reheating).
⏳ Freeze? Not recommended (texture changes).
