Homemade Spicy Cheese Sauce is going to become your new favorite sauce. Use it for soft pretzels, bread, fries, nachos or veggies!
You're going to fall in love with this spicy cheese sauce! Increase the heat depending on your flavor preferences and then dip just about anything into this rich, spicy, cheesy sauce or pour it on top of veggies, fries, nachos or even a burger!
Why are you going to love this cheese sauce?
This homemade spicy cheese sauce is incredible! I promise that you're going to be searching your fridge, freezer and pantry to find more items to dip in it! The sauce is thick enough to be used as a dip, but also can be poured over whatever you like. And you can add as much or as little spice as you want.
- unsalted butter
- milk and cream
- shredded cheddar cheese
- shredded colby cheese
- hot sauce
- chipotle chili pepper powder
- salt and pepper
Instructions for this recipe
First, start by shredding the cheddar and colby cheese. Preshredded cheese has a coating on it so it doesn't stick together in the bag which means that it doesn't melt as nicely as a block of cheese that you shred yourself.
Meanwhile, melt the butter in a medium saucepan over medium heat. Once the butter has melted, sprinkle the flour on top and whisk in, stirring constantly for a minute or two, until it is very thick.
Then add the milk and cream. Pour in the milk and cream with one hand while you whisk with the other, making sure to whisk around the entire pan to incorporate all of the butter and flour mixture. Continue whisking for about 5 minutes, until the mixture thickens up. It should be between the consistency of syrup and pudding.
Next, add in the cheese, hot sauce and spices. Reduce the heat to low and add in the cheese, hot sauce, chipotle pepper powder, salt and pepper. Once the cheese is fully melted in, remove from the heat.
Finally, serve as a dipping sauce or pour over another item. The cheese sauce will continue to thicken as is cools.
This cheese sauce will last for about 5 days in the fridge when cooled and placed in an airtight container.
Chipotle chili pepper powder adds a smoky flavor to this cheese. It can be substituted with smoked paprika.
Yes, once cooled and transfered to an air tight container, you can freeze this sauce for 3-4 months. Thaw in the fridge and then add to a saucepan over medium-low heat, stirring until heated through.
Substitutions / Alternatives
Milk and cream: replace with equal parts whole milk
Chipotle chili pepper powder: smoked paprika for a smokey taste, regular paprika if you don't like smokey flavors
Hot sauce: skip this entirely if you aren't a fan of heat, or use a really spicy hot sauce if you want it to have more kick
Cheddar and colby cheese: replace with all cheddar cheese
Tips for the best cheese sauce
- Shred your own cheese. Sure, it takes more time, but the shredded cheese in bags has a coating on it to stop it from sticking together. This means that it doesn't melt as nicely and usually ends up lumpy. I like this box grater because it measures the cheese for you while you grate.
- What if your cheese sauce isn't thickening? Just keep whisking. If your butter/flour mixture wasn't thick enough to begin with, once you add in the milk/cream it's going to take even longer for it to thicken up. Also, 5 minutes of steady whisking feels like forever. Keep an eye on the clock to make sure you've whisked enough.
- Which hot sauce to use? It all depends on how spicy you like your food. Also remember that milk and cheese dilute the heat from the sauce, so feel free to add in more once after a taste test. We like things really spicy so I used 3 tablespoon Texas Pete's Hotter Hot Sauce.
- Soft Pretzel Bites
- Queso Burgers
- Carne Asada Fries
- tortilla chips
- replace shredded cheese in a quesadilla
- drizzle over baked potatoes, baked chicken, broccoli or other veggies
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Homemade Spicy Cheese Sauce
- 1 box grater
- 4 tablespoon unsalted butter
- ¼ cup all purpose flour
- 4 oz cheddar cheese
- 4 oz colby cheese
- 1 cup 2% milk
- 1 cup heavy cream
- 3 tablespoon hot sauce
- 1 tsp chipotle chili pepper powder
- ½ teaspoon cayenne
- ½ teaspoon pepper
- 1 pinch salt
- Shred 4 ounces of each cheese.4 oz cheddar cheese, 4 oz colby cheese
- Melt the butter in a medium saucepan over medium heat. Once melted, sprinkle the flour on top and whisk in, whisking constantly for 1-2 minutes until the mixture thickens into a paste.4 tablespoon unsalted butter, ¼ cup all purpose flour
- Then while whisking with one hand, pour in the milk & cream with the other, whisking constantly. Whisk for about 5 minutes, or until the mixture has thickened, between the consistency of syrup and pudding.1 cup 2% milk, 1 cup heavy cream
- Reduce the heat to low and whisk in the cheese. Once that has melted, whisk in the hot sauce and spices. Cheese sauce will continue to thicken as it cools.3 tablespoon hot sauce, 1 teaspoon chipotle chili pepper powder, ½ teaspoon pepper, 1 pinch salt, ½ teaspoon cayenne