Ingredients:

  • 2 tbsp Unsalted Butter
  • 2 tbsp All purpose Flour
  • 1 cup Whole Milk
  • 8 oz Sharp Cheddar Cheese, hand-grated
  • 1/2 tsp Smoked Paprika
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Ground Cayenne
  • 1/2 tsp Sea Salt
  • 1 tsp Yellow Mustard

Instructions:

  1. Prep the cheese. Grate the 8 oz Sharp Cheddar Cheese by hand using a box grater. Note: This is non negotiable for a smooth sauce.
  2. Melt the fat. Place a medium saucepan over medium low heat and add the 2 tbsp Unsalted Butter. Cook until bubbling and fragrant.
  3. Form the roux. Whisk in the 2 tbsp All purpose Flour. Whisk constantly for 1 minute until the mixture smells slightly nutty.
  4. Temper the liquid. Slowly pour in the 1 cup Whole Milk while whisking vigorously. Note: Adding it in a slow stream prevents lumps.
  5. Thicken the base. Continue cooking over medium low heat, whisking often, until the mixture thickens enough to coat the back of a spoon.
  6. Add the aromatics. Stir in the 1/2 tsp Smoked Paprika, 1/4 tsp Garlic Powder, 1/4 tsp Ground Cayenne, 1/2 tsp Sea Salt, and 1 tsp Yellow Mustard.
  7. Kill the heat. Turn the burner to the lowest setting or off entirely. Note: Residual heat is all you need to melt the cheese.
  8. Incorporate the cheese. Add the grated cheese one handful at a time. Stir gently until each batch is fully melted and velvety.
  9. Adjust the flow. If the sauce is too thick, whisk in an extra tablespoon of milk. The sauce should shatter off a chip but remain fluid.
  10. Serve immediately. Pour the finished sauce into a warm bowl or directly over your chips.