Description
This pretzel cheese sauce recipe offers a creamy, savory, and rich golden sauce reminiscent of game day snacks. It’s an easy-to-make comfort food classic perfect for quick weeknight satisfaction.
Ingredients
- 45 g unsalted butter
- 30 g all-purpose flour
- 360 mL whole milk
- 225 g sharp cheddar cheese, shredded
- 115 g Monterey Jack cheese, shredded
- 0.5 teaspoon garlic powder
- 0.25 teaspoon onion powder
- 1 pinch cayenne pepper
- 0.5 teaspoon fine sea salt, to taste
- 0.25 teaspoon freshly ground black pepper, to taste
Instructions
- Start the Roux: In a medium-sized heavy-bottomed saucepan, melt 45 g (3 tablespoons) unsalted butter over medium heat for about 1 minute until gently bubbling.
- Whisk in Flour: Whisk in 30 g (1/4 cup) all-purpose flour. Cook, stirring constantly, for 1-2 minutes until a pale, smooth, and slightly nutty-smelling roux forms.
- Build the Base: Gradually pour 360 mL (1 1/2 cups) whole milk into the roux, whisking continuously to prevent lumps. Continue whisking as it heats to a gentle simmer, thickening for about 3-4 minutes.
- Melt the Cheese: Reduce heat to low. Add shredded sharp cheddar and Monterey Jack cheeses. Stir continuously for 5-7 minutes until cheeses are completely melted and the sauce is smooth and homogeneous. (If grainy, reduce heat further and stir vigorously.)
- Season and Flavor: Stir in 0.5 teaspoon garlic powder, 0.25 teaspoon onion powder, and a pinch of cayenne pepper until combined. Season with 0.5 teaspoon fine sea salt and 0.25 teaspoon freshly ground black pepper to taste.
- Serve Warm: Keep the pretzel cheese sauce warm over very low heat, stirring occasionally, until ready to serve.
Notes
For best results, grate cheese from a block yourself to avoid anti-caking agents in pre-shredded varieties. For a gluten-free option, use a 1:1 gluten-free all-purpose flour blend. For a lighter sauce, use 2% milk or unsweetened almond milk and adjust cheese/flour as needed. For a spicier kick, add hot sauce or more cayenne; omit cayenne for a kid-friendly version. Store leftover sauce refrigerated in an airtight container for up to 3-4 days; reheat gently on the stovetop or in the microwave, adding a splash of milk if needed to restore consistency.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 0.5 cup (120 g)
- Calories: 350 calories
- Sugar: 3 g
- Sodium: 380 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0 g
- Protein: 18 g
- Cholesterol: 80 mg
Keywords: cheese sauce, pretzel dip, game day, comfort food, quick recipe, easy snack, cheddar, monterey jack, creamy sauce, weeknight meal