Categories: Dressing/Sauces

Ingredients

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1/2 teaspoon kosher salt
• 1/2 teaspoon cayenne pepper
• 1 1/2 cups whole milk
• 1/2 cup freshly shredded pepper Jack cheese
• 1/2 cup freshly shredded sharp cheddar cheese
• 8 oz Velveeta cheese, cut into chunks

Directions

1. In a small saucepan over medium heat, melt the butter. Add the flour, salt and cayenne pepper and whisk to combine. Cook for 1 minute to cook out the floury taste. Don’t skip this step. Trust me, floury sauce is not tasty, and cooking it for a minute will also brown the flour, adding a slight nuttiness to your cheese sauce.

2. Add the milk, whisking constantly. Simmer until the sauce begins to steam, about 3 minutes. Decrease the heat to low. Add the cheeses a handful at a time, whisking after each addition until the cheese melts into the sauce. Lift your whisk out of the sauce. If there are still cheese shreds on the whisk, keep stirring. Continue adding the cheese and whisking until all the cheese is melted into the sauce, and then stir the sauce until it’s well-combined.

3. The sauce will keep in the refrigerator in a mason jar for 3 to 4 days.

Email to a friend | Print this recipe | Back