Slice 2 fresh jalapenos in half, remove stems and seeds, then cut into smaller slices.

Melt 3 tablespoons of butter in a medium saucepan over medium-low heat. Add the jalapeno slices (skin-side-up) and cook for 2 minutes until softened, infusing the butter with flavor.

Remove the jalapenos and whisk in 2 tablespoons of flour. Cook for 2 minutes, stirring constantly, until the raw flour smell disappears.

Gradually add 1 cup of milk, one splash at a time, whisking continuously to create a smooth roux. Bring to a boil, then reduce to a simmer.

Stir in 1/8 teaspoon of cayenne pepper, 1 teaspoon of hot sauce, and 1 teaspoon of paprika.

Reduce heat to low. Add 8 oz. of cubed Velveeta cheese and stir continuously until completely melted and smooth, ensuring a creamy consistency.

Serve immediately with your favorite dippers like tortilla chips, French fries, or vegetables. Enjoy!