Ingredients:

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1.5 cups whole milk
  • 0.5 teaspoon dry mustard powder
  • 0.25 teaspoon garlic powder
  • 0.25 teaspoon fine sea salt
  • 1 pinch smoked paprika
  • 2 cups sharp cheddar cheese, freshly shredded

Instructions:

  1. Melt the butter. Place the 2 tablespoons of unsalted butter in a medium saucepan over medium heat until it begins to sizzle and foam. Note: This removes excess water from the butter.
  2. Whisk in flour. Add the 2 tablespoons of all purpose flour to the melted butter, whisking constantly until a thick, golden paste forms.
  3. Cook the roux. Continue whisking the flour and butter for about 1 minute until it smells faintly of toasted hazelnuts. Note: This removes the flour taste from the final sauce.
  4. Add seasonings. Stir in the mustard powder, garlic powder, sea salt, and smoked paprika until the spices are fragrant and evenly distributed.
  5. Pour milk slowly. Slowly drizzle in the 1.5 cups of whole milk while whisking vigorously until the mixture is completely smooth and free of lumps.
  6. Thicken the base. Simmer the mixture over medium heat for 3 to 5 minutes until it coats the back of a spoon and feels heavy. Note: Do not let it reach a rolling boil, or the milk may scorch.
  7. Remove from heat. Turn off the burner and move the pan to a cool surface until the bubbling stops completely.
  8. Incorporate the cheese. Add the 2 cups of shredded sharp cheddar in three small batches, whisking gently until the cheese has fully melted into the liquid.
  9. Check the consistency. Lift the whisk; the sauce should fall in a thick, continuous ribbon until it settles back into the pot.
  10. Taste and adjust. Give it one final stir and add a pinch more salt if the flavor needs a boost before serving immediately.