Ingredients:

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1.5 cups sharp cheddar cheese, freshly grated (approx. 6 oz)
  • 0.25 teaspoon dry mustard powder
  • 0.25 teaspoon salt
  • 1 pinch black pepper
  • 1 pinch garlic powder or cayenne pepper

Instructions:

  1. In a heavy-bottomed saucepan over medium heat, melt the butter until it begins to foam. Whisk in the flour and mustard powder. Cook this roux for about 60 seconds until it has a pale, sandy appearance and a nutty aroma.
  2. Begin adding the milk just a few tablespoons at a time, whisking vigorously after each addition until the paste is smooth. Once half the milk is incorporated, pour the rest in a steady stream while whisking. Cook for 3 to 5 minutes until the mixture thickens enough to coat the back of a spoon.
  3. Remove the pan from the heat entirely to prevent the cheese from breaking. Stir in the freshly grated cheddar one handful at a time, whisking constantly until the residual heat melts the cheese into a glossy, uniform finish. Season with salt, pepper, and optional spices.