Ingredients
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 1/2 cups whole milk
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 tsp salt
- 1/4 tsp paprika
- 1/4 tsp chili powder (optional)
- 2 tbsp chopped jalapeños (optional)
Instructions
- Melt the butter in a medium saucepan over medium heat.
- Whisk in the flour and cook for 1–2 minutes, stirring constantly, to make a roux.
- Slowly pour in the milk, whisking until smooth and thickened, about 3–5 minutes.
- Reduce the heat to low and stir in the shredded cheeses until fully melted and smooth.
- Season with salt, paprika, and chili powder, then stir in chopped jalapeños if desired.
- Serve warm, keeping over low heat if serving for an extended time.
Notes
- Use pepper jack cheese for a spicier sauce.
- Add a splash of hot sauce for extra heat.
- Stir in diced tomatoes for a queso-style dip.
- Swap part of the milk for heavy cream for a richer sauce.
- Shred your own cheese for the smoothest texture.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 cup
- Calories: 140
- Sugar: 2g
- Sodium: 290mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 30mg
