1jalapeñodiced, (seeded and membranes removed for less heat)
4 to 5garlic clovesfinely minced
¼teaspoonred pepper flakes
1teaspoonkosher salt
1 to 2tablespoonsall-purpose flour
1quarthalf and halfsubstitute with a combination of milk and heavy cream
16ouncesshredded cheesegood quality; cheddar, pepper jack, Monterrey jack, etc.
Instructions
Melt the butter in a large pan over low-medium heat.
¼ cup unsalted butter
Add the onions, jalapeño, garlic, red pepper flakes and salt. Continue to cook over low-medium heat until tender. About 3 to 5 minutes)
1 medium onion, 4 to 5 garlic cloves, 1 jalapeño, ¼ teaspoon red pepper flakes, 1 teaspoon kosher salt
Add the flour, and stir to combine. Continue to cook for 2 to 3 minutes to allow flour taste to cook out.
1 to 2 tablespoons all-purpose flour
Pour in the half and half, and stir to combine. Don't let the half and half boil. After it begins to steam, slowly add some shredded cheese about ½ ounce to an ounce at a time while whisking the mixture with a whisk.
1 quart half and half, 16 ounces shredded cheese
Continue to whisk until all the cheese is melted before adding additional cheese. Add more cheese ½ ounce to an ounce at a time until all the cheese gets added.
Taste, and add more salt if desired. Remove from heat and serve immediately.
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Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of .25 cups of cheese sauce. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.