- 4 Tbl unsalted butter
- 4 Tbl Better Batter All-Purpose Flour
- 2 c whole milk (reduced fat milk will not work as well in this recipe), plus more for thinning
- 12 oz. medium cheddar, shredded, about 3 c total (grate your own cheese from a block since the pre-shredded cheese has added ingredients to prevent caking, sharp or extra sharp will also turn this sauce grainy, so try medium cheddar instead)
- 1/2 tsp kosher salt
- 1/2 tsp chili powder
- Optional, diced tomatoes with green chili, very well-drained
Make the sauce. In a medium saucepan over medium-low heat, melt the butter. Add the flour and whisk well to combine, cooking 1 minute. Slowly add in the whole milk, half a cup at a time, whisking constantly. Cook 1-2 minutes, whisking continually, until the milk mixture thickens slightly. Add the shredded cheese a handful at a time, letting the cheese melt and incorporating it into the mixture before adding more. Thin with 1 tablespoon of additional milk and whisk well. Continue adding a little milk at a time until you achieve your desired consistency. Add salt and chili powder to taste. Add up to 1/2 c diced tomatoes if desired. Place in a serving bowl or small warming dish and serve with tortilla chips. Yum!
This sauce could be made ahead and store in the refrigerator until ready to serve. Before serving just reheat over low heat. You may need to add additional milk to thin out the sauce since it thickens considerably once cooled.
Adapted from Budget Bytes
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