Category: Appetizers & Sides, Desserts, Snacks and Drinks
Cooking Method: Stove-top
Yields:
4 Servings
Difficulty: Easy
Prep Time: 2 Mins
Cook Time:
10 Mins
Total Time:
12 Mins
Cheddar cheddar cheddar, who doesn’t love you? I love sharp cheddar and even not so sharp cheddar. If I’m honest, I love all cheese, I’m not picky but you NEED cheddar for this dip. This needs to go in your recipe tool-box today, it’s that delicious. It’s so versatile it’ll get you through each season, all vegetables and even the snack food category. Say hello to your new title of potluck extraordinaire, #1 afterschool snack mom and disappearing vegetable magician.
Hot, cheesy, ooey-gooey and full of delicious goodness. This cheese sauce is exceptional for dipping vegetables, baked potatoes, noodles, chips, nachos, tacos and even BBQ burgers.
Ingredients
Instructions
- In a medium-size saucepan, melt the butter on medium heat. Mix in the flour and stir continually until the mixture is simmering. Do not let this burn, but let it bubble. You can't come back from a burnt roux, but if you let it bubble it adds tons of flavour.
- Slowly pour milk into the mixture. Continue stirring in a figure-eight motion, over medium heat until the mixture has thickened. Stir in cheese and mustard. Continue stirring until all of the cheese is melted and the dip is smooth. Remove from heat and add salt and pepper to taste. Serve right away or keep warm in an oven-safe dish.
Notes
- Want a smooth sauce? The figure-eight stirring method works best. I don't know why, but I got the idea from Rachel Ray and I haven't looked back.
- Try adding a tablespoon or two of salsa for a Mexican Cheese Sauce
- Not sure what to dip? This works with everything from chips, to veggies, pita crisps to pigs in a blanket or even pizza!
- Want to know a secret? Try adding diced onion right after the butter melts but before you make the roux - it'll bring it to the next level
- This works great as a topping for build your own baked potato night or nacho cheese fries or
- Sick of steamed veggies? Don't thicken as much and you can smother your steamed veggies with it too