Ingredients:

  • 2 tbsp Unsalted Butter
  • 2 tbsp All-Purpose Flour
  • 1/4 tsp Fine Sea Salt
  • 1.5 cups Whole Milk
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Dry Mustard
  • 1 pinch Cayenne Pepper
  • 2 cups Sharp Cheddar Cheese, freshly grated

Instructions:

  1. Place 2 tbsp unsalted butter in a small saucepan over medium heat until it sizzles and foams.
  2. Whisk in 2 tbsp all purpose flour. Cook for 1 minute until it smells slightly nutty but stays pale.
  3. Pour in about 1/4 cup of the 1.5 cups whole milk. Whisk vigorously until a thick paste forms. Note: This prevents lumps later.
  4. Gradually whisk in the rest of the milk in a slow stream until the mixture is completely smooth.
  5. Stir in 1/4 tsp garlic powder, 1/4 tsp dry mustard, 1/4 tsp salt, and a pinch of cayenne.
  6. Simmer over medium heat for 3-5 minutes until it coats the back of a spoon.
  7. Take the pan off the burner entirely. Note: High heat ruins the cheese texture.
  8. Add the 2 cups grated sharp cheddar one handful at a time.
  9. Stir gently until the cheese is fully melted and velvety.
  10. The sauce should be pourable; if it's too thick, whisk in a tablespoon of warm milk.