Ingredients
Equipment
Instructions
- In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute, stirring constantly, until it forms a smooth paste.
- Slowly pour in the evaporated milk while whisking continuously. Keep whisking until the mixture is smooth and begins to thicken, about 3-4 minutes.
- Reduce the heat to low. Gradually add the shredded cheddar cheese, a handful at a time, whisking until each addition is fully melted and incorporated before adding the next.
- Once all the cheese is melted, stir in the garlic powder, smoked paprika, and a pinch of salt. Taste and adjust seasoning if needed. Serve immediately.
Notes
Shred Your Own Cheese: For the smoothest sauce, always use block cheese and shred it yourself. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
Low and Slow: Melt the cheese over low heat to prevent the sauce from breaking or becoming oily.
Low and Slow: Melt the cheese over low heat to prevent the sauce from breaking or becoming oily.
