Ingredients
2 tbsp butter
2 tbsp all-purpose flour
1 cup milk (whole milk works best)
1 cup shredded cheddar cheese (sharp or mild)
½ cup shredded Monterey Jack cheese (optional, for extra creaminess)
½ tsp garlic powder
½ tsp smoked paprika (optional, for a smoky flavor)
Salt and pepper to taste
Splash of hot sauce (optional, for a kick)
Instructions
Make the Roux:
In a saucepan, melt butter over medium heat.
Add flour and whisk constantly for 1–2 minutes, until the mixture is bubbly and golden (this cooks out the raw flour taste).
Add Milk:
Slowly pour in the milk, whisking constantly to avoid lumps.
Cook for 3–4 minutes, stirring frequently, until the mixture thickens and coats the back of a spoon.
Add Cheese:
Reduce heat to low and stir in shredded cheddar and Monterey Jack cheese until melted and smooth.
Add garlic powder, smoked paprika, salt, and pepper.
Adjust Consistency:
If the sauce is too thick, add a splash of milk and stir until desired consistency is reached.
For a little heat, add a splash of hot sauce.
Serve:
Drizzle the warm cheese sauce over crispy fries, nachos, or baked potatoes.
Garnish with chopped green onions, bacon bits, or a sprinkle of paprika for extra flair.