So, I decided to make it better. I make a simple roux, and then stirred in creamy, nutty, delicious white cheddar.
I also swirled in a little chili powder and salt. You could certainly customize yours by adding things like chopped chipotle chilies, cumin, or a little fresh jalapeño.
The resulting dip: thick, creamy, cheesy queso that totally beats the fake stuff. Try it on tortilla chips for ballpark-style nachos, drizzled over grilled beef and corn tortillas for Southwest-ified tacos, or even atop a bowl of hot chili. And the best part? It reheats like a dream.
Note: Feel free to use regular yellow cheddar if you prefer.
INGREDIENTS2 tablespoons butter $1 for a stick
2 tablespoons all-purpose flour pantry
1 cup whole milk or half-and-half $1.50 for a pint
1 1/2 cups shredded white cheddar cheese $3.50 for 12 ounces
1/2 teaspoon (or more to taste) chili powder $1.50 for 1 ounce
1/4 teaspoon salt (or more to taste) pantry
Total cost of ingredients: $7.50
DIRECTIONSMelt butter in a medium pot over medium heat.
Whisk in flour and cook, whisking throughout, for 1 minute.
Gradually add the milk, whisking constantly, until a thick sauce forms (this should take 6-7 minutes).
Melt in the cheese, whisking constantly, for 1-2 minutes and season with the chili powder and salt.
Let cool for 5 minutes, then serve warm, garnished with more chili powder if desired.
Recipe serves 6-8.
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