Cheese Recipe
Make Cheese Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Seasoning & Aromatics
Finish & Serving
Method
Main Ingredients
- 1
Grate and soften
Grate the aged cheddar using a coarse grater. Let the cream cheese sit at room temperature for 20–30 minutes so it softens and is easy to blend.
- 2
Make a roux
In a medium saucepan over medium heat, melt the unsalted butter. Once foaming subsides, whisk in the all-purpose flour and cook, whisking constantly, for 1–2 minutes until the mixture is slightly bubbly and smells faintly nutty (do not let it brown).
- 3
Add milk and thicken
Slowly pour in the whole milk while whisking to prevent lumps. Continue to cook and whisk for 3–4 minutes until the sauce thickens slightly and coats the back of a spoon.
- 4
Melt in cheeses
Reduce heat to low. Add the softened cream cheese in chunks and whisk until incorporated. Gradually add the grated aged cheddar, a handful at a time, stirring until smooth and fully melted between additions.
Seasoning & Aromatics
- 5
Season
Stir in the Dijon mustard, Worcestershire sauce, garlic powder, smoked paprika, salt, and black pepper. Taste and adjust seasoning as needed. If the mixture seems too thick, thin with 1–2 tablespoons of milk until desired consistency is reached.
Finish & Serving
- 6
Serve warm
Transfer the warm cheese to a serving bowl or small crock. Sprinkle the chopped fresh chives over the top. Serve immediately with crackers or sliced baguette for dipping. Leftovers can be refrigerated in an airtight container for up to 3 days; reheat gently over low heat, stirring and adding a splash of milk if needed to restore creaminess.