Ingredients
Equipment
Method
- In a small saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for about one minute, stirring constantly, until a thick paste forms.
- Slowly pour in the milk while whisking continuously to prevent lumps. Continue to cook, whisking frequently, until the sauce thickens enough to coat the back of a spoon, about 3-4 minutes.
- Remove the saucepan from the heat. Add the shredded cheddar cheese, paprika, and garlic powder.
- Stir gently until the cheese is completely melted and the sauce is velvety smooth. Season with salt to taste. Serve immediately.
Nutrition
Notes
Shred Your Own Cheese: For the smoothest sauce, always buy cheese in a block and shred it yourself. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
Low Heat is Key: Never let the sauce boil after adding the cheese, as this can cause it to become oily and separate.
Low Heat is Key: Never let the sauce boil after adding the cheese, as this can cause it to become oily and separate.