Yet Another Cheese Sauce

Makes 2 cups

Ingredients

2 tablespoons Kerrygold® Unsalted Butter
2 tablespoons King Arthur® All-Purpose Flour
1/2 cup milk
1/2 cup heavy cream
1 tablespoon French's® Classic Yellow Mustard
1/2 teaspoon RealSalt® Seasoning Salt
Frank’s® Original Hot Sauce, to taste
6 ounces freshly grated cheese (see notes)
Bourbon Barrel Foods® Smoked Salt and Pepper, to taste

Directions

In a small saucepan or non-stick pan, melt butter over medium heat. Once butter has melted add flour and whisk non-stop. The mixture bubbles and darkens slightly in color.

Next slowly add the milk and cream mixture while whisking. There should be no lumps.

Add the mustard and seasoning salt, continue to cook over medium heat until the sauce begins to thicken and simmer.

Reduce heat to lowest setting and slowly add cheese in two batches, whisking fully between each batch. Do this for each portion of cheese until your sauce is perfectly smooth and melted. Once the cheese is fully melted, add the Franks Hot sauce and stir.

Taste for salt, pepper and other seasoning and adjust to taste. Keep warm over a low heat, stirring occasionally until needed. Best to use right away.

Notes

• The cheese can be a combination of any block cheese you have or like. I like a mix of medium pepper jack and a sharp cheddar. But still good with only cheddar or with the addition of an aged cheddar. Really it's up to you, but any combination should equal about 6 ounces.
• You can use just milk or heavy cream, but make sure whichever you use totals 1 cup. I would not recommend using skim milk.

I DO NOT get any compensation, free stuff or acknowledgment for mentioning, using or linking to any specific products mentioned. They are for my reference only. Any product or ingredient in the recipe can be substituted with what you have available, a regional favorite or what you find delicious.