Cheddar Recipe

Prepare ingredients

Grate the sharp cheddar and measure all ingredients. Cut the cream cheese into small pieces so it melts evenly.

Make a roux

In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter. Once melted and bubbling (but not browned), sprinkle in 2 tablespoons all-purpose flour. Whisk constantly for 1 to 1½ minutes until the mixture is fragrant and slightly golden—this removes the raw flour taste.

Add milk and cream

Gradually whisk in 1½ cups whole milk and ½ cup heavy cream, a little at a time, to avoid lumps. Continue whisking until fully combined. Bring the mixture to a gentle simmer over medium-low heat, stirring frequently, until it thickens enough to coat the back of a spoon (about 4–6 minutes).

Melt in cheeses and seasonings

Reduce heat to low. Stir in the 2 ounces softened cream cheese until smooth. Add the 8 ounces freshly grated sharp cheddar a handful at a time, stirring until each addition melts before adding more. Once all cheese is incorporated, whisk in 1 teaspoon Dijon mustard, ½ teaspoon Worcestershire sauce, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper, and ¼ teaspoon smoked paprika (if using). Taste and adjust seasoning.

Finish

Keep the sauce warm over the lowest heat for up to 10 minutes, stirring occasionally. Do not let it boil (boiling can make the sauce grainy). If the sauce becomes too thick, whisk in up to 2 tablespoons warm milk to reach the desired consistency.

Spoon the warm cheddar sauce over toasted bread, crackers, steamed vegetables, nachos, or cooked pasta. Sprinkle with chopped fresh chives or parsley. Serve immediately.