Ingredients
Method
- Melt the butter in a medium saucepan over medium heat. Once melted, add the flour and whisk continually until dissolved. Continue whisking for one minute to cook off the flour flavor.
- Add the garlic powder, salt, pepper, and cayenne (if using) to the roux. Slowly pour in the milk, whisking continually to prevent lumps.
- Increase the heat to medium-high and continue whisking until the mixture comes to a low simmer (do not boil). Continue to whisk until the mixture has thickened.
- Add the shredded Cheddar cheese and whisk until it's completely melted and smooth.
- Stir in the onion powder. Taste and add more salt and pepper as needed. Serve immediately.
- This sauce keeps in the fridge in a sealed container for up to 3 days. Reheat on the stovetop over low heat, stirring frequently, adding a little milk if too thick.
Notes
- To prevent lumps, ensure your milk is at room temperature before slowly whisking it into the roux.
- Don't boil the sauce after adding milk; a gentle simmer is enough to thicken it without scorching the bottom or breaking the emulsion.
- Use freshly grated cheese! Pre-shredded varieties often contain anti-caking agents that can make your sauce gritty.
- If the sauce becomes too thick upon reheating, whisk in a tablespoon or two of milk until it reaches your desired consistency. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't boil the sauce after adding milk; a gentle simmer is enough to thicken it without scorching the bottom or breaking the emulsion.
- Use freshly grated cheese! Pre-shredded varieties often contain anti-caking agents that can make your sauce gritty.
- If the sauce becomes too thick upon reheating, whisk in a tablespoon or two of milk until it reaches your desired consistency. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.