- Why is the sauce grainy?
- You likely cooked the cheese at too high a temperature, or used low-fat cheese. The proteins clumped together.
- Can I use pre-shredded cheese?
- Not recommended. Pre-shredded cheese is coated in starch to prevent sticking, which prevents the sauce from becoming perfectly smooth.
- It's too thick, what should I do?
- Stir in a little more warm milk until you reach the desired consistency.
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Rehydrated Kurut Dip with Dill & Olive Oil
Braised Short Ribs (Galbi-jjim Style)
Roasted Pumpkin Seed Biscuits
Spiced Honey Cake
Molten Chocolate Lava Cakes
Oven-Roasted Sausages with Mustard
Seafood Pasta with Cuttlefish (Fideuà)
Vegetable Haleem Stew
Blue Cheese Croissants
Old-Fashioned Chocolate Fudge Cake
Creamy Yogurt Curried Squash (Tinda Masala)
Spicy Biltong Salad with Lime
Indonesian Sweet Pancake (Martabak Manis)
Spicy Turkish Vegetable Shakshuka (Şakşuka)
Danish Pork Meatballs (Frikadeller) with Gravy
Creamy Cauliflower & Swiss Chard Soup
Strawberry Cheesecake Crepes
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Sour Cherry Filled Italian Donuts
Jalapeño Cheddar Cheese Sauce
This isn't just melted cheese; it's a classic Mornay sauce made famous by Tex-Mex cuisine. The secret lies in the roux (butter and flour base), which stabilizes the milk so the cheese doesn't separate but forms a creamy, velvety emulsion. The acidity and heat of the jalapeño cut through the richness of the cheese, keeping every bite fresh.
Ingredients
8
oz
Cheddar Cheese (block, freshly shredded)
2
whole
Fresh Jalapeños (diced)
2
tbsp
Butter
3/4
cup
Whole Milk
2
tbsp
All-Purpose Flour
1
clove
Garlic (grated)
1/2
tsp
Salt
1/4
tsp
Black Pepper
Shopping List (0)
Equipment Needed
- Heavy-bottomed saucepan (for even heat)
- Whisk (for lump-free sauce)
- Cheese grater
- Cutting board and knife
Allergen Information
Milk
Wheat
Instructions
1
✓
Prep ingredients: shred the cheese and garlic, and finely dice the jalapeños.
Tip: Shred cheese while cold, but let it come to room temperature before melting for smoother results.
2
✓
Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes until pale golden.
Tip: This is a roux. You must cook the flour taste out, or the sauce will taste pasty.
3
✓
Gradually whisk in the milk in small splashes, whisking vigorously.
Tip: Adding milk slowly is the key to a smooth texture.
4
✓
Simmer on low until thickened (3-4 minutes), then remove from heat.
Tip: Reduce heat or remove entirely before adding cheese to prevent separation.
5
✓
Stir in the shredded cheese a handful at a time until melted and smooth. Stir in the garlic and jalapeños.
Tip: Sharp cheddar gives a stronger flavor.
6
✓
Season with salt and pepper. Taste and adjust.
Tip: Be careful with salt, as cheese is naturally salty.
7
✓
Serve immediately with tortilla chips.
Tip: A skin will form as it cools; cover surface with plastic wrap if storing.
Recipe FAQ
Ingredients
- 8 oz Cheddar Cheese (block, freshly shredded)
- 2 whole Fresh Jalapeños (diced)
- 2 tbsp Butter
- 3/4 cup Whole Milk
- 2 tbsp All-Purpose Flour
- 1 clove Garlic (grated)
- 1/2 tsp Salt
- 1/4 tsp Black Pepper