Ingredients
Nutrition per serving (¼ cup)
- Calories
- 150
- Protein
- 6 g
- Carbs
- 5 g
- Fat
- 12 g
- Saturated fat
- 7 g
- Fiber
- 0 g
- Sugar
- 3 g
- Sodium
- 210 mg
Estimated from USDA data for 1 of 6 servings. Doesn't include salt to taste or anything listed “to serve”.
Method
Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute, whisking, until bubbly.
Slowly whisk in the milk. Cook, whisking often, until it simmers and thickens enough to coat a spoon, 3 to 4 minutes.
Take the pan off the heat. Add the cheddar a handful at a time, stirring until melted and smooth.
Stir in the mustard powder and paprika, then taste and add salt. Serve warm.
Tips
- Shred your own cheese. Pre-shredded cheese has added starch that keeps it from melting smoothly.
- Adding the cheese off the heat stops it from turning grainy or oily.
- Reheat leftovers gently with a splash of milk, stirring until smooth again.
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Gear that helps
- Balloon whisk Smooth sauces and lump-free batters.
- Digital kitchen scale Weighing beats cups for reliable baking.
- Heavy saucepan Even heat, so sauces don’t scorch.
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