Ingredients:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup whole milk (or any milk you have)
1 cup shredded cheese (cheddar works great, or a mix like mozzarella, gouda, or Monterey Jack)
Salt, to taste
Optional: pinch of paprika or mustard powder for flavor
Instructions:
1. Make the roux:
In a saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for about 1–2 minutes, stirring constantly, until it forms a smooth paste and smells slightly nutty.
2. Add milk:
Slowly pour in the milk while whisking to avoid lumps. Keep stirring until the mixture thickens—this should take 3–5 minutes.
3. Add cheese:
Reduce the heat to low and stir in the shredded cheese until fully melted and smooth. Season with salt, and if you like, add a pinch of paprika or mustard powder for a boost of flavor.
4. Serve:
Use immediately over pasta, vegetables, nachos, baked potatoes, or anything else that needs a creamy cheese boost!
Let me know if you want a version with cream, spicy additions, or vegan alternatives!
Leave a Comment