Chicago Cheese, Please Recipe

Make a roux

In a medium saucepan set over medium heat, melt 4 tablespoons unsalted butter. When the butter foams and just starts to turn slightly nutty (about 1 to 1 1/2 minutes), add 4 tablespoons all-purpose flour. Whisk continuously for 1 to 2 minutes so the raw flour taste cooks off but the roux does not brown.

Add dairy

Slowly pour in 2 cups whole milk and 1 cup heavy cream in a thin stream while whisking constantly to avoid lumps. Bring mixture to a gentle simmer over medium-low heat, whisking frequently, until it thickens slightly (about 4–6 minutes).

Temper cream cheese

Reduce heat to low. Add 2 ounces softened cream cheese to the sauce and whisk until smooth and fully incorporated. This will add silkiness and help stabilize the sauce.

Prepare cornstarch slurry

In a small bowl, stir 1 tablespoon cornstarch with 2 tablespoons cold water until fully dissolved. This optional step helps the sauce hold up and remain glossy, especially if keeping warm for service.

Finish and melt cheeses

Whisk the cornstarch slurry into the low simmering sauce, then add 2 cups finely grated sharp cheddar and 1 cup finely grated Colby (or young cheddar) in two additions, stirring after each until fully melted and smooth. Keep heat very low — do not boil once the cheese is in the sauce to prevent graininess.

Season

Stir in 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper and 1/4 teaspoon cayenne pepper. Taste and adjust salt or cayenne to preference.

Hold and adjust consistency

If the sauce is too thick, whisk in warmed milk 1 tablespoon at a time until desired pourable consistency is reached. If too thin, simmer very gently for a few minutes while stirring until it thickens, or whisk in an extra 1/2 teaspoon cornstarch slurry (1/2 tsp cornstarch + 1/2 tsp cold water) and heat until glossy.

Fold-ins: If using pickled sport peppers or jalapeños, stir them into the sauce now (reserve a few for garnish). Add diced green onions and chopped parsley if desired.

Serve: Keep the sauce warm in a small crockpot set to low or over a double boiler. Spoon generous amounts over toasted buns and grilled sausages/hot dogs. Garnish with additional sliced peppers and green onions.

Storage and reheating: Cool to room temperature, transfer to an airtight container and refrigerate up to 3 days. Reheat gently over low heat, whisking in 1–2 tablespoons milk to loosen if it has thickened. Do not boil.