The Cheese Recipe

1. Prepare cheese

Finely shred the cheddar and Gruyère and place in a bowl. Toss the shredded cheeses with the cornstarch—this helps prevent the cheese from becoming stringy and separates when heated. Set aside at room temperature.

2. Warm dairy

Combine the whole milk and heavy cream in a small saucepan and warm gently over medium-low heat until just below simmering (bubbles forming at the edge). Keep warm — do not boil.

3. Make roux

In a medium saucepan over medium heat, melt the unsalted butter until foaming. Add the all-purpose flour and whisk continuously for 1½ to 2 minutes to cook the raw flour taste and create a blond roux; do not let it brown.

4. Combine roux and milk

Slowly pour the warmed milk-and-cream mixture into the roux in a thin steady stream while whisking constantly to avoid lumps. Continue to whisk and bring the mixture to a gentle simmer; it will thicken into a smooth béchamel in about 3–4 minutes.

5. Incorporate cream cheese and seasonings

Reduce heat to low. Add the softened cream cheese in small pieces and whisk until fully melted and incorporated. Stir in the Dijon mustard, Worcestershire sauce, hot sauce (if using), kosher salt, and freshly ground black pepper. Taste and adjust seasoning lightly — remember the cheese will add salt.

6. Add shredded cheese

With the sauce on the lowest heat possible (or remove from heat), add the shredded cheese in small handfuls, stirring after each addition until smooth and melted before adding more. Avoid boiling the sauce once cheese is added to keep it silky. If the sauce seems too thin, return to very low heat and stir frequently until it thickens; if too thick, whisk in a splash of warm milk.

7. Taste the finished cheese sauce and adjust: add a pinch more salt, a grind more black pepper, or a dash more hot sauce if desired.

8. Transfer the cheese to a warmed serving bowl. Sprinkle the top with the sliced chives and a light dusting of smoked paprika for color and a hint of warmth.

9. Serve immediately with toasted bread, pretzel bites, tortilla chips, or blanched vegetables. If you need to hold the sauce for up to 30 minutes, keep it over the lowest possible heat or in a double boiler, stirring occasionally. If it separates, whisk in a tablespoon of warm milk or reheat gently while whisking to bring it back together.