Blender Cheese Sauce

This ultra-creamy blender cheese sauce is rich, silky, and perfect for pouring over nachos, pasta, baked potatoes, or steamed veggies.

Ingredients

• 2 cups shredded sharp cheddar cheese
• 1 cup whole milk, hot
• 1/2 cup evaporated milk
• 2 tablespoons unsalted butter, melted
• 1 tablespoon cornstarch
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Instructions

1. Add the shredded cheddar and cornstarch to a blender and pulse a few times to coat the cheese evenly.
2. Pour in the hot whole milk, evaporated milk, melted butter, Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and black pepper.
3. Blend on high for 30 to 60 seconds until completely smooth, creamy, and glossy.
4. If the sauce is too thick, blend in 1 to 2 tablespoons of extra hot milk until it reaches your desired consistency.
5. Pour the cheese sauce into a bowl and serve immediately over nachos, fries, pasta, broccoli, or baked potatoes.
6. For a warm party dip, transfer to a small saucepan over low heat and stir gently until heated through.

Tip: Use freshly shredded cheese instead of pre-shredded for the smoothest, meltiest sauce with no grainy texture.