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INGREDIENTS
- 1 tablespoon butter
- 1 tablespoon flour
- ½ cup whole milk plus 2-3 tablespoons as needed
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground mustard
- 4 ounces medium cheddar cheese freshly shredded
- 1 teaspoon hot sauce such as Frank’s
INSTRUCTIONS
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Add the butter to a small saucepan over medium heat and melt. Whisk in the flour to form a paste and cook for 1-2 minutes, stirring often to avoid burning.
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Add ½ cup of milk to the flour mixture and whisk constantly until the mixture has thickened up to the consistency of a gravy. Whisk in the garlic powder, onion powder, and mustard powder.
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Remove the pan from the heat and add the shredded cheese one handful at a time, stirring with each handful, until smooth and melted.
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If necessary, return the pan to low heat to completely melt the cheese, but do not cook the cheese sauce for longer than necessary or it may become grainy. Add milk one tablespoon at a time to reach your desired thickness, keeping in mind the sauce will thicken the more it cools.
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Stir in the hot sauce and serve warm.
