Step by step

Method

4 steps

1. 1

   Shred 12 oz sharp cheddar yourself and let it sit out while you make the roux — cold bagged shreds can turn grainy. Melt 2 tablespoons butter in a saucepan over medium heat. Whisk in 2 tablespoons flour and cook 1 full minute until it smells toasty and looks pale blond.

2. 2

   Slowly whisk in 1 cup whole milk and ½ cup chicken or vegetable broth until smooth with no lumps. Stir in 1 teaspoon Dijon, ½ teaspoon garlic powder, ½ teaspoon paprika, and ¼ teaspoon cayenne if you want a kick. Simmer gently 2–3 minutes until the sauce lightly coats a spoon.

3. 3

   Drop the heat to low. Stir in 2 oz cream cheese until melted, then add the cheddar a handful at a time, waiting until each handful melts before the next. If it looks too thick, splash in a tablespoon of milk; if thin, give it another minute on low. Season with salt and pepper.

4. 4

   Serve warm with soft pretzels, chips, or raw veggies. Keep it in a small slow cooker on warm for a party so it doesn't seize. You want a smooth, spoonable cheese dip that cling-coats a pretzel — not a grainy broken sauce or gluey paste.