Cheddar Cheese Sauce
Ingredients:
1 cup whole milk, divided
4 teaspoons all-purpose flour
1/2 teaspoon kosher salt
3 ounces (2/3 cup) sharp cheddar cheese, shredded
1/4 teaspoon freshly ground black pepper
Instructions:
Make the base: In a medium saucepan, whisk together 1/4 cup of milk and flour until smooth.
Heat the mixture: Pour in the remaining milk and add salt. Bring to a boil over medium heat, stirring frequently.
Thicken the sauce: Reduce heat to low and simmer for 2 minutes, stirring constantly, until the mixture thickens.
Melt the cheese: Remove from heat and stir in shredded cheddar and black pepper until the cheese melts and the sauce is smooth.
Serve: Use immediately over vegetables, baked potatoes, nachos, or pasta.
Notes:
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently over low heat, adding a splash of milk to thin if needed.
For extra flavor, use pepper jack, habanero cheddar, or add diced jalapeños.
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