Ingredients
Equipment
Method
- First we need to make our roux by melting the butter in a saucepan or large pot over medium heat.
- When the butter is fully melted whisk in your flour until it turns into a paste and starts to brown ever so slightly.
- Whisk in your milk until there are no more lumps.
- Bring the mixture to a rough simmer while continuing to whisk every 30 seconds or so. The milk should begin to thicken after just a few minutes.
- Mix in your shredded cheese until nice and smooth and turn off heat.
- At this point you can divide your sauce and "flavorize" it if needed with chipotle peppers, taco seasoning, chilie, jalapenos, etc.
- This sauce is meant to stay warm or it will thicken up. Use the mini crock pots I link to above to keep them warm!
Notes
For my cheese sauces, I used this triple crock set which kept the sauces warm for hours.
- In one pot, I added the plain cheese sauce.
- In the second pot, I added a can of chipotle peppers in adobo. This gave the sauce a yummy smoky flavor with a bit of a kick.
- In the third pot I added half a packet of taco seasoning and some canned green chilis.